It may seem as though I am getting a lot of inspiration from Waitrose of late however it is a coincidence – really!. That said, this recipe is one of the latest in its card series for February and I cooked it the other night and thought it ideal for a quick tasty Friday night dinner. Or any night for that matter.
I have tweaked this recipe a bit too because I thought that the quantities given for the sauce in the original were a bit on the meagre side. Whilst you don’t want your dish to be awash with sauce you do want to have enough to taste and enjoy.
The quantities I have given to make up the sauce (tomato paste, rice vinegar et al) can be fiddled with to suit your own taste and how much you think you may want but the trick is mix as you go along and adjust/add accordingly.
What you’ll need for two people as a main course is:
180 g / 6 oz raw prawns (frozen or fresh) Add or subtract the quantity according to your appetite.
1 tbsp tomato purèe
1 tsp chilli flakes (If you don’t like your food too fiery reduce the amount of chilli – or increase if you prefer it hotter!)
1 tbsp Chinese rice vinegar*
1 tbsp honey
1 tbsp sesame oil
1 tbsp soy sauce
1 and a 1/2 tbsp vegetable oil
200 g / 7 oz fine green beans trimmed and cut into halves or thirds
2 Salad/spring onions aka scallions sliced on the diagonal
1 or 2 cloves of garlic crushed
2 tsp finely grated fresh root ginger
2-3 tsp sesame seeds toasted
*I would recommend that you do try to get Chinese rice vinegar if you can because it has a nutty flavour which another rice vinegars (such as Japanese) may not.
Tip:The cooking time for this recipe is short so prepare everything in advance so all you have to do is throw each ingredient into the wok in turn.
To accompany: Steamed rice or fried rice will, of course, go well with this dish. Also egg noodles would be good too – they can be stirred into the mixture at the end before serving. In either case, make sure you have your rice or noodles cooked ahead of stir-frying the prawns and kept warm.
What you’ll need to do:
Heat a frying pan over a medium to high heat. Once the frying pan is hot tip the sesame seeds into the (dry) frying pan and toast the seeds. Keep an eye on them and stir them around. When they turn golden (not nut-brown) remove the frying pan from the heat and set seeds aside to cool.
Then heat the wok over a high heat and add the vegetable oil.
When the oil is hot add the beans, spring onions, garlic and ginger and stir-fry for about 30 seconds.
Add the prawns and fry for a minute until they start to turn pink.
Tip in the sauce mixture ensuring that everything is coated nicely and fry for another 2 minutes until the prawns are cooked through.
Just before serving sprinkle the toasted sesame seeds over the prawns.
This is an adaptation of a Waitrose recipe which appeared in one of its periodic MyWaitrose members’ mailings. The original recipe called for sardines but because I don’t care for sardines I decided to modify the recipe. And in doing so I added some onion, a little stock and changed linguine for spaghetti – only because I didn’t have any linguine to hand when I made this dish the other evening.
Like a number of my recipes this one, too, may be tweaked further. If you don’t care for anchovies you can swap them or simply leave them out particularly if you wish to make it a vegetarian dish.
To say the fennel is caramelised is a little bit of a misnomer insofar that no sugar is used but rather the fennel is cooked over a high heat to brown it a little and give a caramel colour to the vegetable.
What you’ll need for two people as a main course or four people for a first course:
200g/7oz (or more depending on appetites) spaghetti or linguine
1 tin anchovies
1 fennel bulb finely sliced. Reserve the fronds
Half an onion finely chopped
Half a mug of chicken or vegetable stock*
Hot chilli flakes
Juice of half a lemon
* I use (among other stock cubes and concentrated stock) Knorr’s Touch of Taste liquid stock in bottles. I find this ideal if you wish to make just a small amount of stock rather than having to make up 500ml of the stuff when using a stock cube.
What you’ll need to do:
Put a large saucepan of water to boil for the pasta, salting the water. Once the water comes to the boil, add your pasta and cook according to the packet instructions or to taste.
Whilst the pasta is cooking heat some olive oil in a large frying pan. You may use the olive oil from the tinned anchovies if you wish – I did a half-and-half, a bit of the anchovy oil and olive oil.
Add the fennel and fry over a high heat for 4-6 minutes stirring often until the fennel turns a caramel colour and has softened. Remove from the frying pan to a dish and keep warm.
Reduce the heat and add the chopped onion to the frying pan and fry the onions a little. (Add a little more olive/anchovy oil if you think the pan might need it). Add the anchovies to the onions and fry gently breaking up the anchovies with a wooden spoon. They will start to melt into the onion/oil mix.
Add the stock and bring to the boil. A half-mug of stock isn’t too much but what you are aiming for is the stock to reduce to a nice glossy consistency. Return the fennel to the frying pan and mix together.
Drain the cooked pasta and add to the fennel, onion and anchovy sauce (add a little pasta water if you wish), add the chilli flakes and lemon juice and mix all together allowing the sauce to bubble a little and coat the pasta.
I made this soup after I returned home from spending a weekend with my friends Annie and Andrew at their home in Wiltshire. On the Saturday Annie and Andrew took me to Salisbury where there is a very good market in the main square – a proper market with vegetable stalls, fruit sellers, butchers, a cheesemonger (maybe two) and all manner of stalls with delicious foods to buy. One of my purchases was the celeriac – the other was a brace of pheasant which were locally sourced (and shot) and are now residing in my freezer – the subject of a future post. I must say that the Salisbury saturday market is reason enough to move there.
What you’ll need for four people as a soup/first course:
One celeriac approximately 1kg in weight
One medium-sized onion peeled and cut in half
One small to medium-sized potato peeled and cut in half or quarters*
1.5 litres vegetable stock
Salt and pepper
What you’ll need to do:
Prepare the celeriac by trimming off the thick knobbly roots. Then, either using a potato peeler or a sharp knife, ‘skin’ the celeriac. If you are using a knife be careful not to take off chunks of the vegetable with the skin. The skin is easy to trim away so not much force is needed.
Cut celeriac into chunks
Make up the vegetable stock in a large saucepan and bring to the boil.
Add the celeriac, onion and potato to the stock and reduce to a simmer. Cover with saucepan lid and simmer for 25 to 30 minutes.
Check that the celeriac and potato are cooked and if so turn off the heat and allow the mixture to cool.
Once the broth and vegetables are cooled sufficiently transfer to a liquidiser and whizz until smooth.
Return soup to a clean saucepan and season with salt and a little pepper if you wish. Remember, the stock will have salt in it so you may not need to add more.
As you are warming the soup prior to serving pour in the cream a little at a time to your liking. Once you have added the cream don’t let the soup boil as the cream may separate.
* I include a potato because it acts as a natural thickening agent. If you prefer a thinner soup then you may either omit the potato altogether or add more stock after you have blended the soup. I think the potato adds a little silkiness to the overall texture.
** If you wish to keep the calories down then you can ditch the cream – the soup will be just as delicious without it. Oh yes, I use double cream myself.
As a post-script I would like to thank my friend June Lim of Singapore who suggested I should put the picture of the finished dish at the top of the recipe and not at the bottom.
When my sisters and I were children we would visit our two aunts in Chester, Olwen and Morfydd. Aunty Morfydd was a very good cook and she would often prepare bulldogs for us. I don’t know why this sandwich got given the name of bulldog (perhaps my sisters know – I never thought to ask them) but it was Morfydd’s creation.
As we would visit in the afternoon it formed part of a high tea (not to be confused with afternoon tea) and our mother would make them for us for breakfast at home too.
It is, simply put, a toasted tomato sandwich however instead of buttering the inside the top piece of toast is buttered. Though this recipe is ever so easy to make my sisters, particularly Caroline, often ask me to make bulldogs for them – so too my niece Natalie.
What you’ll need for two to three people is:
One 400g tin of tomatoes
Salt and pepper
6-8 slices of white bread (white is best in my opinion)
What you’ll need to do:
Heat a good slug of olive oil in a saucepan.
When the oil has warmed up a bit put in the tomatoes. If you are using whole plum tomatoes break them up a bit with a wooden spoon.
Cook the tomatoes over a medium to high heat for about 15 to 20 minutes. The idea is to cook the tomatoes to a nice pulp. But be warned – do not walk away and leave the tomatoes to their own devices because they will catch and burn. Keep an eye on them and stir regularly. You have arrived at the right consistency once the juice has evaporated and the resulting tomato sauce is glossy.
Season with salt and pepper to taste.
Once the tomatoes are cooked you can set them aside and keep the pan warm (on a hot plate if you have one) with lid on the saucepan whilst you make the toast.
Once you have your toast nice and golden remove from the toaster or grill and on one piece of toast spread a thin layer of tomato. Then place the second piece of toast on top and butter the top piece.
Slice in half and enjoy you bulldogs!
Cooking the tomatoes as described above also forms a basic tomato sauce for pasta. In fact if you look back at my Arrabbiata and Amatriciana recipes this the basic sauce.
Oh yes, if you have more people to feed, simply add more tins of tomatoes and have more slice of bread to hand. If you have left-over tomato sauce simply keep it in the fridge and use in the next days to make a pasta sauce of you choice.
Today you are getting a two-for-the-price-of-one deal with a recipe for Arrabbiata sauce and Amatriciana sauce and the reason being is that they are both very similar to each other. The only difference between the two is that one (Amatriciana) has an additional ingredient, pancetta or bacon. One sauce is vegetarian, and the other not.
Both sauces are a little fiery. Arrabbiata, for example, means angry and is traditionally made with garlic, chilli, tomatoes and olive oil and as such is simplicity itself. Amatriciana is very similar in composition except that pancetta or bacon is used. Amatriciana originated in the town of Amatrice in Lazio and traditionally used guanciale which is cured pork cheek. As that is hard to come by outside of Italy (I imagine) pancetta or bacon is used as a substitute.
The pasta that is usually employed with Arrabiata is Penne or Penne Rigati but I have also used the larger tubular Rigatoni which works equally well and I have also paired this sauce with spaghetti which is the dish I have illustrated. The pasta that works well with Amatriciana is bucatini, favoured in Rome so I am told but spaghetti works well too.
What you’ll need for two people for Arrabbiata is:
2-3 cloves of garlic peeled and finely chopped
2-3 dried chillies sliced, seeds included
1 x 400g/14.10oz tin tomatoes
What you’ll need to do:
Heat a good slug of olive oil in a saucepan and add the chopped garlic and chillies. Cook a little to release the aroma but do not let the garlic brown.
Add the tomatoes and bring to a simmer then let the sauce cook for around 20-30 minutes until the liquid has evaporated and the sauces becomes pulpy.
To make the Amatriciana sauce:
The ingredients listed above
Bacon cut into strips or pancetta cut into cubes. Use as much or as little bacon/pancetta as suits your taste. For two people I would suggest 2 rashers of bacon per person, more if you prefer. Cut the bacon into thin strips but not too thin. Add the bacon to the saucepan before adding the garlic and chillies.
The bacon I use is smoked back bacon which may be difficult to find in the US so Canadian bacon will work just as well.
If you are using streaky bacon (which is the standard bacon found in the US) fry the bacon first (before adding the garlic and chillies) which will allow the bacon fat to render then add the garlic and chillies. If necessary add a little olive oil – then add the tomatoes and follow the steps set out for Arrabbiata above.
I had some ham hock which had to be used up and I wasn’t really sure what to do with it other than turn it into a pasta dish. Then I had an idea – why not make a pea and ham soup which would be different from the traditional pea and ham soup?
The traditional pea and ham soup that most of us will remember is made using split peas, a ham hock bone and long, long cooking. This one is simplicity itself AND it can be adapted for those who prefer a vegetarian version by using vegetable stock and omitting the ham hock. And it is quick! Well quicker than the two hours it takes to make the traditional version!
I had mentioned this recipe to my sister Maria and niece, Natalie, some time ago and they both have been pressing me to post it ever since. So here it is, at last!
What you’ll need for two people is:
A knob of butter
1 small onion peeled and chopped
1 medium potato peeled and cubed
500ml chicken or vegetable stock
250gr frozen garden peas or petits pois
Salt and pepper (if required)
100/150gr shredded ham hock (I used Waitrose shredded ham hock)
Double or single cream
What you’ll need to do:
Heat the butter in a saucepan then add the chopped onion and gently fry until opaque.
Add the stock and the potato cubes and bring to the boil, then reduce the heat to a simmer. Let the broth simmer until the potato cubes are cooked.
Check to see if seasoning is required and adjust to taste if necessary. (Remember there may already be salt in the stock)
Add the peas and bring the broth back to the boil and cook the peas for a few minutes.
Turn off the heat and allow the soup to cool sufficiently then either transfer to a liquidiser to blend or if you prefer, use a hand-held blender directly into the soup.*
Pour the soup into a clean saucepan, return to the stove and warm through prior to serving.
To serve pour an equal amount of soup into two soup plates or bowls then pour a little cream in the middle of the soup. Place a portion of the ham hock onto the cream and serve.
*If you are in a bit of a hurry you can liquidise the soup whilst hot but please be careful when transferring to your liquidiser and especially careful if you use a hand-held blender in case some of the soup splurges upward and flies out of the pan!
Last Sunday I decided to put together a naughty fried breakfast from ingredients that I had in my freezer (a slice of haggis) and fridge (bacon and eggs). Not an every-day breakfast but delicious!
If you like haggis (which I do, naturally, otherwise it wouldn’t appear here) the only way you would most likely get it south of the Scottish border was in preparation for Burns Night (25th January) and in the traditional style of a rather large haggis – one to feed three or four people. That has all changed now because the canny haggis makers of Edinburgh, MacSween, have, for a while now, produced MacSween haggis-in-a-hurry which are two slices of haggis cleverly vacuum packed to be microwaved. And here is a handy tip. If you only want one portion, carefully cut the package in two with kitchen scissors – ensuring that both pockets remain sealed – then pop the one slice, not required, into the freezer for another time.
Vegetarian readers don’t despair! You can enjoy this dish too because MacSween make a vegetarian haggis as well as the traditional haggis. All you need do is swap the traditional for the vegetarian haggis and dump the bacon – simples!
Here in the UK you can buy MacSweens haggis in Sainsbury, Morrisons, Asda and Waitrose
What you’ll need for two is:
2 slices of white bread (brown is healthier, white is naughtiest and therefore more delicious!)
Sunflower/vegetable oil for frying
1 pack of MacSween haggis in-a-hurry
4 rashers of bacon (I like smoked bacon)
2 eggs (if you have duck eggs even better!)
Chopped chives – optional
What you’ll need to do:
Heat a large frying pan, or if you have one, a large griddle pan and pour some oil into it. Fry the slices of bread until golden brown on both sides and keep warm.
In another frying pan fry the bacon – or grill if you prefer.
Transfer the bacon to a warm dish or plate, add more oil and fry your eggs. This way you’ll save on frying pans but if you have a devil-may-care attitude and own a brigade of frying pans, well, use a third!
Remove the cardboard sleeve of the haggis and place package in the microwave and cook according to the timings on the packet
Assemble breakfast with, first, the slice of fried bread, then the rashers of bacon, then a slice of haggis and top it with a fried egg.