Pork and Onion Curry – Dopiaza

IMG_6409

I haven’t posted an Indian recipe for quite some time so thought it would be refreshing to post one for you. With all this deliciously hot weather we have been blessed with recently in the UK, cooking a pork curry is probably the last thing on your mind, instead opting for fish/salad type foods right? When the weather cools slightly then come back to this one as it is guaranteed to become a firm family favourite.

IMG_6375

If you’re a bit of a curry novice in the kitchen then this curry is a perfect one to start your life long love affair with cooking Indian food.   It require a lot of onions – that’s the Dopiaza bit (it actually means twice cooked onions) – and all the other ingredients are always in my store cupboard. If you are not very keen on things hot and spicy this also works well as it is very mild requiring only one teaspoon of chilli powder.

Enjoy the sun and hope this curry finds it’s way into your belly very soon!

Pork and Onion Curry (Dopiaza)

4-6 people

900g onions (slice half thinly and chop the other half)

butter/ghee/vegetable oil 2 tbsp

2 tbsp lemon juice

 roughly 1.1kg/2.8lb boneless pork, cubed

2 tsp turmeric

2tsp ground coriander

1 tsp fenugreek

1 tsp chilli powder

1 tsp salt

 handful of fresh coriander – to serve

1. Heat the butter/ghee in a deep pan and add the chopped onions (remember to keep back the sliced onions) and the lemon juice and cook gently for 15 minutes on a low heat until golden, stirring frequently. Remove from the pan and place to one side.

2. Using the same pan add the pork and increase the heat slightly so that the pork is browned on all sides. Remove from the pan and place to one side.

3. Continuing with the same pan (you may want to add a little more butter/ghee/oil) add the sliced onions, coriander, fenugreek, turmeric, chilli powder and salt and fry for around 10 minutes. Re add the browned pork and add a little cold water and gently cook covered on a low heat for 50 minutes. You may need to add a little more water if it begins to look to dry.

4. Re add the fried onion and cook for another 15 minutes continuing to stir.

5. Serve with rice or chapati and some fresh coriander.


Broad beans, lemon zest ricotta, fresh mint oil, parma ham with pink peppercorns

IMG_5822

I have been meaning to a write blog post on this recipe for sometime now as I seem to be averaging eating it once a week in the last month or so. It’s one of those recipes that once you’ve prepared it you want to dive in and eat it so I needed to be speedy with the camera work, hence the lack of lots of photos.  It is absolutely perfect for a lunch either by yourself or if you have a few friends coming over. The bright greens and the complimenting flavours of lemon, broad beans, mint, olive oil, garlic, ricotta, parmesan, parma ham and pink peppercorns really appeal to me. The pink peppercorns I managed to source in Turkey last year and they have the most wonderful flavour. Whilst I imagine a quick trip to Turkey may not be realistic you’ll be glad to hear that you can find them at most supermarkets – they are definitely worth seeking out as they have a very distinct flavour – very different from the black variety.

I stumbled across this recipe years ago in Skye Gyngells book ‘A Year in My Kitchen’ and as far as I’m concerned it’s a winning recipe. The only slightly time consuming part is taking the skins off the broad beans – which to be fair does not really take that long, especially if you have a friend to chat to whilst you are sharing the podding together.

IMG_5769

Other than this time, I always prepare the dish with fresh broad beans but for some reason the two places that normally stock them this morning had run out, so I had to suffice with frozen. They tasted equally good, although they were a slightly smaller in size, which made peeling them take a little longer. I reckon if you have a glorious sunny day with friends coming over for lunch this is the perfect dish. To accompany it, a glass of Riesling or ginger cordial would always go down a treat. A great wine merchant called Symposium, based in the picturesque town of Lewes in East Sussex, I always find comes up trumps with recommending great drinkable wines. I’m based in London and they always seem happy to deliver a case or two to me when I am needing to stock up. If you are interested send Henry an email henry@symposium-finewine.co.uk and he’ll send you their wine list.

Broad beans, lemon zest ricotta, fresh mint oil, parma ham with pink peppercorns

Adapted from Skye Gyngell’s book ‘A year in my kitchen’

Serves 4

1kg of fresh broad beans in their pods (or 500g podded/frozen)

250g fresh ricotta

50g parmesan, finely grated

1 lemon, zest and juice

8 slices of parma ham

1 garlic clove

handful of fresh mint

75ml olive oil

pinch of pink peppercorns per serving

sour dough bread (or ciabatta)

1. If using fresh broad beans, take them out of their pods and place into a pan of boiling water for under 1 minute. If you are using frozen broad beans you need to leave them in the boiling water for 3 minutes. Strain and run under cold water immediately and then peel off  the outer shell of the broad beans and discard.

2. Take a large handful of fresh mint and finely chop up all of it bar a few leafs that you will sprinkle over the top at the end. Place the finely chopped mint leaves in a bowl with 75ml of olive oil and leave to infuse for 15 minutes or longer.

3. Place the ricotta into a bowl and add the finely grated parmesan. Stir together and then add most of the zest from one lemon – the remaining zest you will sprinkle on the dish at the end. Add the juice from half a lemon.  Stir in all together and leave to one side.

4. In a preheated oven – 180 degrees – place the parma ham on baking parchment with a drizzle of olive oil and black pepper. Leave to crisp up in the oven for 10 minutes.

5. Slice some sourdough bread and place in the toaster or under a grill for it to become golden. Once toasted cover with a little olive oil and fresh garlic.  Place on a serving plate.

6. Add a spoonful or two of the  lemony ricotta/parmesan to the toast. Add a scattering of broad beans followed by some mint drizzle and then lay two slices of parma ham over the creation followed by some of the remaining lemon zest, fresh mint leaves and a good pinch or two of pink peppercorns. I find that no salt is necessary as the parma ham and parmesan more than make up for the lack of salt.

Eat at room temperature.

IMG_5820


Turkish Delights and Coban Salatasi

I have just returned from two glorious weeks spent exploring Turkey’s ancient Lycian Peninsula, which is in the south west of the country, by the warm azure waters of the Mediterranean.

The area is steeped in history with numerous ruins and tombs dating back over 2000 years. I couldn’t help thinking when I was exploring  and clambering all over these ruins (no health and saftey in Turkey!) that our Stonehenge is well, how can I put this delicately, a little underwhelming, if you compare it to all the ancient Lycian ruins. In the cooler months (April and October) guided walks are on offer through Lycia taking in the ruins of lost civilizations, the flora and fauna of the mountain passes and ambling through the charming Turkish villages, many of which seemed to have stood still in time. Perhaps not an adventure to take on with small children but definitely on my to do list for the future.

Ruins of Patara 

We did however, get the chance to soak up the ruins of: Letoon, which was the main religious centre of Lycia, Xanthos – the captial city of Lycia in the late Hellenistic and Roman times, Patara – an ancient city party submerged (ready to be truly discovered) under 12km of sand dunes, Tlos with its spectacular rock tombs carved out of the rock face and Kekova – the sunken city from 2000 years ago. At Kekova you are forbidden to swim and snorkel as the treasures from the old town are there for you to see clearly from a glass bottom boat or canoe. It was quite easy to see the  pots as we sailed gently passed.

Patara’s impressive amphitheatre

Tlos amphitheatre beneath the Taurus mountains

In a bid to absorb ourselves in authentic Turkey as opposed to full on ‘tourist Turkey’, we based ourselves slightly in land, firstly in the Kaya valley and the following week high up in the Taurus mountains. Both locations where a stones thrown from the glorious beaches but far enough away so that we were able to sample another calmer, slower side to Turkey.

Cooler breezes gave us welcome respite from the coast and we enjoyed seeing how the locals pass their days.

our neighbour with her goat

On a couple of days we managed to hire a boat for the day (complete with on-board cook – result!) so that we could see the coast line from the waters and swim in sheltered bays only reachable by boat.

Pretty harbour at Ucagiz

I was amused to see a local selling ice cream from his boat, similar to the one I had seen a few weeks previously on the south coast in England. Clearly all the rage around the world!!

The absolute highlight of our time on the water was when Big A and Little Z both caught rather large fish at the same time. We were all so thrilled by this, even the Captain was impressed as I think he did not think they would catch anything using the hand held real as opposed to a rod. We took them to the local town where they gutted and grilled them for us so that we could have them for lunch. It was great for the girls to see the full cycle of catching a fish and then having it washed, cleaned and gutted before being grilled and then eaten, all within a couple of hours of being caught. Wonderfully fresh and we all agreed, very tasty. We weren’t too sure what the fish were exactly but they tasted delicious and the girls were delighted at being such able fisherwomen. Definitely a life long memory.

The morning’s catch!

When abroad I always enjoy discovering the different local foods and dishes on offer, as well as the spices and herbs that are commonplace.

At the spice market I bought: pink peppercorns, sumac, pul biber  (dried flaked pepper), dried mint tea, a marinade for fish

Turkey is bountiful with wonderful fruit trees bursting with offerings, some ready now – such as figs, grapes, peaches and cactus fruit (prickly pears) and others not quite ready for a month or two – namely pomegranate. I discovered the carob fruit that was completely new to me but I immediately took a liking to its sweet chewy undertones.

Carob fruit in centre of photo – they look like large vanilla pods.

I discovered that it has been cultivated for over 4000 years and that is also known as ‘St John’s bread’ or ‘locust bean’ as the pods were mistaking thought to be the ‘locusts’ eaten by John the Baptiste in the wilderness – although this was proved to be wrong as he ate migratory locusts. It has a honey taste to it and is in fact used as a substitute to sugar. I am certainly going to seek out the powder form and try baking with it this autumn – watch this space. Another interesting fact is that the beans are ground down to make a cocoa substitute, that although slightly different tasting, has a lot less calories and virtually fat free. It is also packed with vitamins (A, B, B2, B3, D). Check out this website which will tell you in more details about the carob fruit’s benefits. I also like John’s youtube summary of the fruit. I would love to grow a carob tree here in the UK, but I fear that our sporadic sun shine may not help it thrive like the ones in the Mediterranean and in California.

The girls discovered a new treat known as ‘gozleme’, which is basically Turkey’s answer to an Italian calzone. The dough is rolled out on a round surface and then half of it is stuffed with a contents of your choice – we liked spinach, feta and potatoes and then folded over to create a crescent. This is then put onto a hot circular surface that is heated underneath by an open fire. The whole process was mesmerizing to watch and the finished snack was polished off in no time at all.

Preparing our gozleme

As the weather was ridiculously hot, salads became a staple at meal times. The most popular salad in Lycia seemed to be ‘Coban Salasti’ otherwise known as ‘Shepherd’s Salad’. It appeared on every menu and is ridiculously easy to make and perfect in hot weather. The trick is to cut the vegetables up  really small – far smaller than I would normally when making a salad.

Coban Salatasi – Shepherd’s Salad

Serves 4

2 large tomatoes (or 3 small), finely chopped

3 Turkish green peppers (the long thin ones), finely chopped

2 small cucumbers, finely chopped

1/2 (half) a white onion

1 large handful of fresh flat leaf parsley, chopped

2 tbsp olive oil

2 tbsp lemon juice

salt and pepper to taste

1. Finely chop all the ingredients into a large bowl and gently mix together.

2. Add the olive oil and lemon juice and season to taste and serve.

So what have you been up to this summer? Any food foraging or discoveries in foreign lands? Don’t be shy and leave a message below, I’d love to hear from you.

 


Classic Lemon Tart

Sometimes in life I think it is best to get straight to the point…….

COOKING A CLASSIC LEMON TART IS NO EASY FEAT

However,  I have been fine tuning this recipe now for sometime (I had a few disasters on the pastry front) so I think that if you follow my instructions carefully you should be rewarded with a delicious dessert that will wow your friends into thinking you a natural patisserie chef in the making.

My blog has been up and running for one year now (….jumps for joy…) and after looking through all the recipes I have shared with you I realise that I have tended to ignore the sweeter things in life. This is largely because I rarely eat puddings – I just don’t really have a sweet tooth and I guess part of it stems from the fact that, for the most part, I don’t think they are massively healthy. Then again the old adage of ‘everything in moderation’ is so true, so perhaps over the coming year you may find a few more sweet recipes to tempt you.

So to the recipe in hand. Scroll through the photos below and read the tips I have added to prepare a perfect lemon tart. Let me know if you find any other tweeks necessary that you would like to share with the wider community. I would always love to hear from you.

I prepare the pastry a day ahead and leave it in the fridge. Bring it out of the fridge at least an hour before rolling so that it can acclimatise to room temperature.

Thoroughly grease the loose bottom tart tin with butter. This is really important as you want the tin to come away easily from the pastry after cooking. Failing to do so will result in the sides of your tart breaking.

Sprinkle flour on the surface that you are going to roll the pastry. I have found that to transfer the rolled pastry to the tin is virtually impossible as some of it breaks off. Do not be alarmed. Place as much of the pastry in the tin as you can and with the bits that have broken off simply piece together.  Also make sure that the pastry is sufficiently up the sides so that it is evenly spread.

Remember the bottom of the flan is not going to be seen by a wider audience as you have the lemon mixture going on top of it.

Make sure you have enough ceramic baking beans/and or mixed beans to cover the whole of the tart dish. You want to make sure that they are evenly spread.

Do not whisk the eggs so that they are frothy. A gentle whisk, using a hand whisk is suffice.

Don’t forget to strain the creamy lemon mixture before transferring into the tart base. You want the mixture to be smooth.

I added some raspberries to compliment the lemon tart in both appearance and taste. Strawberries would also be a great addition.

A scattering of icing sugar adds the finishing touch. I noticed a little hand popping into the frame of my photo just as I had taken the shot. Clearly too irresistible not to eat!

Classic Lemon Tart

Serves around 12 people

Adapted from the recipe in Red Magazine April 2012  

I use an 11 inch (29cm by 4cm) tart dish

For the pastry

300g plain flour

45g ground almonds

pinch of salt

200g butter, keep at room temperature and cut into cubes

4 tbsp caster sugar

3 egg yolks

1 1/2 (one and half) tbsp cold water

For the filling

300 ml double cream

zest of 2 lemons

juice of 8/9 lemons (so that it measures 200ml juice)

6 eggs

200g white caster sugar

1. If you can make the pastry a day in advance. If not make the pastry and leave to chill in the fridge for 20 minutes. Ideally using a food processor, pulse the flour, ground almonds and pinch of salt and then add the butter followed by the caster sugar. Add the add yolks and water and whizz together until the mixture forms a large clump. Work the pastry into a neat ball and wrap in clingfilm and place into the fridge, either over night or for around 20 minutes.

2. Preheat the oven to 180 degrees if using a fan oven or 200 degrees if not or gas mark 6.

3. Grease the tart dish throughly. On a cold surface sprinkle some flour and roll out the pastry and transfer, as best you can, to the tart dish. If it breaks simply press the remaining pastry pieces together to cover the gaps. Make sure the pastry has sufficiently gone into all the grooves of the dish. You will probably find that you have a little pastry left over, which you can either use to make a mini tart or use as you see fit.

4. Place baking paper into the tart dish and cover with baking beans. Place in the oven for 20 minutes to bake blind. Take out of the oven and discard the baking paper and save the baking beans for another time.  Brush the pastry with egg yolk and return to the oven for a maximum of 5 more minutes. Then leave to rest before putting in the lemon mixture.

5. Put the cream in a pan with the lemon zest to infuse gently. When small bubbles appear turn off the heat.

6. Break the eggs into a bowl along with the caster sugar. Using a hand whisk gently stir together – you do not want to make them frothy so do not over do it here. Stir in the lemon juice and very slowly, so as not to cook the eggs, add the warm lemon zest cream.

7. Place the tart shell onto an oven tray and then sieve the lemon mixture into bowl/jug and gently pour into the warmed pastry tart shell. Transfer to the oven on the middle shelf and cook for 18 minutes. Keep checking for the lemon mixture to set (it becomes nicely firm and does not wobble when you move the tray!!) as you may find you can bring it out of the oven a touch sooner than this.  I left mine in for 20 minutes (as the Red Magazine recipe states) but found that it darkens some of the pastry too much (have a close inspection of final photo !).

8. Place on a wire rack to cool completely. Gently remove only the outer part of the tart dish. Serve at room temperature.  Add icing sugar, raspberries to decorate as required.