What do you do with A Large Marrow - Stuff It

Spanish Stuffed Marrow

The Gardener in the Family came in proudly with an armful of Courgettes/Marrow

One of the Marrows was too big and it went into the compost But...we did find a use for the medium one though
I went on-line and found a suitable recipe on the bbcgoodfood.com site
And I stuffed it.
It was very tasty and went down a treat with the family
The courgettes, of course  no problem... plenty of things to do with them

It seems I didn’t get around to taking a photo of the finished product, so you will have to imagine it
If you haven’t got Manchego cheese just replace with Tasty Cheddar

1 Marrow
Sea salt and Freshly ground black pepper
1tbsp olive oil
1 onion peeled and diced
2 garlic cloves peeled and crushed
100 gms Chorizo Chopped

1 tsp smoked/normal paprika
1/2 tps cayenne pepper
1/2 tsp each dried oregano and dried thyme
2 x 400 gms chopped tomatoes
1 red pepper chopped
Handful chopped parsley
85 gms fresh breadcrumbs
100 gms Manchego or Cheddar Cheese

Heat oven to 200C or 180C if using your fan bake
Cut the marrow in half lengthwise and scoop out the middle
Put the halves outside up in a large roasting pan and season well with S & P

Heat the oil in a pan
add the onion and sweat on low  till just tender about 10 mins

Add the garlic, chorizo, spices and dried herbs

Cook for a few minutes and add red pepper and tomatoes

Turn down to low simmer and cook for 10 mins, then stir in the parsley
Spoon the tomato mixture into the marrow halves

Cover with foil and bake for 30 mins

Test the marrow with a knife to see if the marrow is getting tender
Then sprinkle over the breadcrumbs and Cheese

and return to the oven for 10 minute

until the crumbs are golden and crisp and the marrow is tender
Cut into large slices and serve
It was excellent the next day for lunch at room temperature

And here are the Gardeners at work

Best Way to get Your Kids to eat Carrots and Parsnips - Roast them like this

Sometimes it is a chore to get your kids to eat vegetables
I can guarantee they will love these Roast Carrots and Parsnips. throw and onion in too
Everyone loves roasted onions
So simple, really quick and very very tasty

3 carrots, washed and cut into sticks
2 Parsnips peeled and cut into sticks, remove core if too woody
1 onion peeled and cut into wedges
3 tablespoons maple syrup
3 tablespoons Dijon Mustard
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 tsp freshly ground black pepper

Heat oven to 200C
Peel carrots and parsnips and cut into sticks
Peel onions cut into wedges

Mix together the syrup, mustard, oil and S & P

Toss together with vegetables on a large baking sheet
Roast, stirring occasionally until browned and cooked through about 25 mins
Good served hot or at room temperature

Cooking with Jamie - Greek Chicken

A few years ago I decided to try and replicate Jamie’s 15 minute meals.
It wasn’t entirely successful as it definitely took longer than...but I had fun and we loved the food

This time, I have to say this meal took a little longer to prepare but once again very popular with the family
I have made a few changes for instance we didn’t have any couscous so I used Bulgar Wheat.
It was an excellent choice
But please use couscous if you wish
I had some beautiful chicken stock from poaching a chicken earlier in the week and it did add that extra wonderful flavour, I even used the Schmaltz and it was excellent
But use any other chicken stock even powdered stuff that just fine

For 4 people and Leftovers the next day

Ingredients
1 red pepper
6 spring onions
20 g black olives
100 g ripe cherry tomatoes
2 cups Bulgar Wheat
4 cups chicken stock  
1 medium cucumber
4 free-range chicken breasts
olive oil
2 teaspoon dried oregano
1 lemon, juice and zest
200 gms greek yoghurt
½ a bunch of fresh mint (15g)
2 carrots
extra virgin olive

Add chicken stock to a pan over medium heat and bring to the boil.
Add Bulgar Wheat lightly stir
Cover and leave for about 30 minutes
Lift cover. Fluff up with a fork and set aside

Meanwhile, halve, deseed and finely chop the pepper.
Trim and finely slice the spring onions.
Bash the olives and tear out the stones, if needed, then roughly chop.
Halve the cherry tomatoes,

Add to Bulgar Wheat
Dress with a tablespoon of extra virgin olive oil, juice of half a lemon and season with freshly ground black pepper

To Make the Tzatziki
Coarsely grate the cucumber into a bowl, add a pinch of sea salt and leave for 5 minutes. 
Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. 
Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. 
Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
The Chicken
Meanwhile, place the chicken on a plate. Drizzle over it olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.

Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons.
Or as I did make carrot noodles
 Place into a small bowl, season with a pinch of salt and pepper and a pinch of sugar and add a good squeeze of lemon juice
Alternatively you can dress with French dressing of your choice

My friend an eminent Chef gave an idea to improve this salad and I am going to make that
I will post separately

Heat a non-­stick frying pan on a medium high heat
Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
Divide the Bulgar Wheat between plates, top with the carrot salad and chicken,

then serve with the Tzatziki.

Just like a bought one. Beautiful

Easy Vietnamese Style Beef Strips with Coconut Rice

Last week we  had a delivery of Hello Fresh
4 meals arrived and we were very impressed with the choice
The idea was to get the kids involved which we did
But as it turns out a lot of Grandma time was needed too, did this one on my own 

Vietnamese Style Beef Strips with Coconut Rice
This recipe fed 5 of us, with leftovers for lunch the next day
Perfect... thumbs up from the Family
I have made a couple of slight changes in the method
e.g. the vege and the rice
other than that I followed the recipe

Olive oil
600 gms sliced beef
Big knob ginger
4 cloves garlic peeled
4 lime leaves finely sliced
Soy sauce - 1/3 cup
Sweet Chili sauce - 100 gms

Red onion finely sliced
Rice wine vinegar  - 1/2 cup
Water -  1/2 cup
Sugar. Large pinch
Salt - Large pinch

Carrots 🥕 2
Broccoli 🥦 1 head
Roasted peanuts 🥜 handful

Rice
1 1/2 cups Jasmine Rice
1 400 ml tin of coconut milk
Water
Sea salt 2 tsps

To Prepare the Beef
Grate the ginger and garlic
In a medium bowl add ginger, garlic, soy sauce, Chili sauce and lime leaves
Add beef strips and set aside to marinate

To Pickle the Onion
Add sliced onion, vinegar, water and a pinch each of salt and sugar
Scrunch the onion in your hands and leave aside

To Prepare The Vegetable
Slice the carrots and cut the broccoli into small florets
Bring a big pot of salted water to the boil
Add the vegetables and blanch. (Bring back to the boil and simmer for about 2 minutes)
Drain and set aside
( you can prep the beef and the vege to this point, earlier if you wish)

When you are ready to go
Place the Coconut Milk in a large measuring jug
Top up to 3 1/4 cups with water
Place in pot and bring to the boil

Add the rice, bring it back to the boil
Stir well cover and lower the heat
Let simmer for about 10-12 minutes
Check… it should have absorbed the liquid
Stir to fluff up and set aside , Cover to keep warm

Heat a large pan to medium heat, add 2 tablespoons of olive oil
Add blanched vege
Season with Sea salt and freshly ground black pepper
Toss and sauté till just cooked
Remove and place in a bowl, keep warm

Wind up the heat in the pan and add the marinated beef
Cook until just browned 1-2 minutes

In a large serving dish
Place cooked fluffed up rice
Cover with the vegetables
Add the cooked beef

Serve with the side dishes of onions and peanuts

An excellent dinner
Thank you Hello Fresh

Cauliflower Cheese Soup - Perfect for An Autumnal Day

Autumn is here
We have had a wonderful summer and I'm sorry to see it slowly disappear but with the advent of slightly colder temperatures there is the excitement of different food
So I made a "real soup" instead of the chicken soup (which is really the only appropriate hot soup  in the summer) and very nice it was too


1 medium onion
1 clove garlic
40g (1.5 ounces or one-third US stick) butter
1/2 medium cauliflower
1 courgette 
Sea Salt and Freshly Ground Black Pepper
1/2 tablespoon grain mustard
900 ml boiling water or Chicken Stock if you wish
50 ml double cream
50 g (2oz) grated cheddar cheese
Chopped Spring Onion Greens to Garnish

Method:
Heat the butter in a large pan.
Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
Whilst the onion and garlic are softening,
Chop the cauliflower and courgettes as fine as possible.
Add them into the onion mix, season witn S & P
then stir in the boiling water.
Bring back to the boil.
Reduce the heat and simmer for 45 minutes.

Stir the soup well and add the grain mustard and the grated cheese.

Adjust seasoning to taste.
Blend the soup with the cream in a liquidiser.

 Garnish with a sprinkle of chopped green onion

Nothing like some Toasted Garlic Pita Bread on the side

Perfect for Lunch

Veal Milanese at its Best - or Vitello alla Capricciosa - When you're talking Italian

I had a cook up last week, food for later
Chicken soup, Meat sauce for Pasta and Breaded Schnitzel always a favourite

When we stayed with Yvonne and Stuart Rubin at their apartment right in the middle of New York City over a decade ago...they introduced us to some wonderful experiences
One of which was dining at Maruzzella 
Maruzzella is located at 1483 First Avenue, If you are in New York
They are on the west side of the Avenue, just north of 77th Street.
Such a fabulous restaurant
They took us there more them once, This occasion below, was to celebrate my Husband's birthday  

Stuart's (as a regular) favourite on the menu was
Vitello alla Capriccosa, which is Breaded Veal with a Tomato and Rocket Basil Salad 
He didn't even have to order, they just brought it to him
Recently when I was in Sydney Yvonne cooked her version for us

I played with these ingredients, last week and came up with  a slightly different option
I also made a pasta salad on the side
It was very popular

But if you would like to make the real thing...here ya go

600 grams of Schnitzel sliced Veal or Beef
Sea Salt and Freshly Ground Black Pepper

1 cup flour
3 eggs beaten
1 tablespoon chopped fresh Parsley leaves
1 tablespoon grated Parmesan Cheese

1 cup plain breadcrumbs

1/2 cup olive oil

Salad
3 Roma tomatoes Chopped
1/2 medium red onion sliced
1 bag Rocket/ Arugula
6 Basil leaves torn

1/2 lemon juiced
1/4 cup Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black pepper
 
Set up your breading station
I like to put the flour and the breadcrumbs on paper towels easy for washing up 
In a wide bowl beat eggs with parsley and Parmesan
Season the flour with S&P

Cut the meat into serving pieces

Now dredge the meat in the seasoned flour, shake to get rid of excess
Dip in egg mixture and transfer to breadcrumbs and press well in to complete the procedure

Do this earlier in the day, all ready to go when dinner time comes


Heat 1/2 cup olive oil in a saute pan over medium heat.
When the oil is hot, 
Fry the veal until golden brown, about 3 minutes on each side.
Remove from pan onto paper towel to absorb any excess oil. 


Quickly assemble the Salad and toss with the dressing of oil and lemon juice

To serve 
It's customary to place the meat on the plate and smother with the salad  
Whichever...its beautiful anyway

 

Very Simple Chicken and Sweet Potatoes (Kumera) with Red Curry Sauce

I had a chicken and some Kumera. (sweet potatoes) and some bits and pieces in the fridge
Found this recipe in The NY Times App, Just what I needed
Tweeted it to suit of course...as you do 

Of course I had to joint the chicken and quite frankly 
I think some Skin on, Bone in Chicken thighs would be easier
I like to have the bone in actually, as I love to pick the bones.
But mainly for the extra flavour
I used two pans to fry the chicken and amalgamated the drippings when cooked
This curry got thumbs up from the family
We shall make this again

So you will need
1 whole Chicken or 6 Chicken Thighs
2 tablespoons Olive Oil
Sea salt. Freshly ground black pepper

3 spring onions
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic peeled and finely chopped
1 chilli chopped finely (optional)
3 cm piece of ginger. Grated

2 Tablespoons Red Curry Paste
1 400 ml Coconut Cream

1 Med Kumera per person peeled and chopped into rings
Frozen Edamame or frozen peas (handful) for colour and extra texture

To serve, coriander.
Lime wedges (optional)

Heat oven to 170C

Heat oil in a large oven-proof pan or a Dutch Oven to Med Heat
Pat dry the chicken prices and season both side well

Brown chicken pieces well. Use 2 pans if need be
Don’t crowd your pan
Remove and set aside

Meanwhile peel and chunk the Kumera
Bring to the boil in a pan of salted water

Cook till just tender
Drain

 

In the chicken pan sauté spring onions, ginger, peppers and garlic till soft

Season with sea salt and freshly ground black pepper
Add curry paste, stir and cook for about 2 minutes

Add coconut cream, stir and bring to the simmer

Place Kumera in pan, with the sauce
Then the chicken on top
Add some boiling water till halfway up the chicken
Cook till chicken cooked through about 40 minutes

Remove the chicken and set aside
add edamame or peas and reduce down 
  
Return Chicken to Pan
Throw over chopped coriander

 
Serve with wedges of limes (optional)

Carne Asada. Cheese fries

Carne Asada. Cheese Fries

I really liked the look of this dish, I found it on the Epicurious Website
Basically it is Nachos but using French Fries instead of Taco Chips
Maybe a few more calories...but I can assure you, it was excellent
Better than a burger or fish and chips
Got loads of vegetables
Isn’t that what we want
You can play with the ingredients
I have made this twice now
First time I used Hamburger Mince and the next time I had a piece of Rump Steak
You need to make a cheese sauce, I have made it both in the microwave and on the stove top
you can use either kind of meat and cook the cheese sauce in the Microwave, or on the stove top
Both work
Feeds 4-6 depending on the hunger

First you put together a spicy salt, to season the French Fries and The Meat
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon sugar

For the fries and steak:
1 500 gm package frozen French fries
400 gms Rump steak, trimmed if necessary
2 tablespoons vegetable oil

For the cheese sauce and assembly:
1 packed cup  sharp cheddar
2 teaspoons cornflour
1/2 cup evaporated milk
3–5 dashes hot sauce,  (optional)

Cubed avocado, 
Sour cream, or cream cheese
Handful Coriander leaves and stalks, chopped
2 x Spring onions
2 x Corn cobs cooked and shucked

12-14 cherry tomatoes,  chopped in half
Sea salt and freshly ground black pepper  
Good Extra Virgin Olive Oil

Make the seasoned salt:
Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.

Lay the french fries on a baking tray, season with 1-2 teaspoons of the salt mix
and bake to Manufacturers instructions, till crisp and golden
Tossing about halfway through

Transfer fries to a large platter

Get the BBQ on
Season the Steak with 2-3 teaspoons of the seasoning
Cook the steak to your required "doneness"
Set aside and rest for at l;east 10 minutes and slice against the grain then into strips


Meanwhile make the cheese sauce 
Toss cheese and cornflour in a medium heatproof bowl.
Pour evaporated milk over and cook in microwave on high 40 seconds. 
Whisk and continue to cook in 20-second increments,
whisking in between, until melted and smooth (about 2 minutes total).
Stir in hot sauce, if using.

Or just cook slowly on stove top until it all blends together (microwave is easier)

Toss the chopped tomatoes with olive oil, (about 2 tablespoons) season with sea salt and pepper
Now to assemble

Lay the sliced steak over the fries

 Spoon the cheese sauce over the steak

Mix the cooked corn with the chopped herbs
Season with some salt and pepper

Throw over the steak
Then the tomatoes and the corn

Dob the cream cheese over it all
and top with chopped avocado and the tomato

Serve

 This was the first one I made using Hamburger mince equally good