Blackcurrant sorbet
Ok I thought this sounded a bit grand too, but with a freezer to clear it was worth a bash. Also had no idea what liquid glucose was, but turns out it comes in a squeezy tube from tescos (would prob work without it to be fair). So this is actually very easy (if you have time for the stirring) and really nice-not sweet and packs a punch. Would be good for a dinner party if we ever are smart enough to host such a thing..til then works well as a red wine substitute for the weary pregnant lady on a friday night.
750g currants (I didnt have enough but topped up with 200g field blackberries and was very nice)
200g golden caster sugar
200ml water
4 dessert spoons liquid glucose
20g (a fair full handfull) fresh mint
juice of 2 lemons( I only used 1 1/2 as thought the blackberries would be sweet enough- you can taste as you go)
Stick sugar and water in together and make a sryup-be careful not to burn. Mine turned a light golden but was pretty runny. Leave to cool with the mint in it for 15 mins. remove mint and chuck.
Stick in berries/currants and cook for 5 mins then seive.
Add lemon juice to taste.
Cool and stick in quite a big tub in freezer. Take it out and give it a wisk about 3 times to get rid of crystals-I waited an hr before first whisk..then it went quite quick.
Ham Hock
This is ace- really tasty, dead cheap (£2.40 ish for the ham) and a very easy cook as you just chuck everything in. It usually does two grown ups and two wee ones with some left over. The meat once it's cooked is very soft for toothless wonders.
Cooking time: 3hrs ish- one for an afternoon at home or can be left to bubble gently if preschool pick up is not so far away!
- Stick hock in large pan and cover with water. Bring to the boil. Then empty pan and refill with water. (If you are not worried about it being too salty then you can miss this stage out- I often do)
- Add half an onion and a carrot to the pot. Bubble gently for approx 2 hrs.
- Remove from pan and take off outside layer of skin.
- Score skin and slick a glaze of mustard and syrup over the fat.
- Roast for 1/2 hr or so at about gas 6
- Keep the liquid for lentil soup.
Lentil Soup
A very cheap and quick meal for the day after the Ham. Can be used as a broth for adults with croutons or hunks of bread or good as a thick pasta sauce for the kids tea.
Cooking time- 30 mins. 10 mins prep and a bit of popping in and out
- Fry a choped onion off with a clove of garlic some chopped carrots (or whatever else you have)
- Add 3/4 cup of dry green lentils (the ones that don't disintergrate) and a small handful or the orange ones to thicken things. Mix with onion mixture for a while and some herbs if you have them.
- Add ladels of left over ham liquid. (It should have gone to a jelly like liquid but apparently this shows its good- it will liquify again when hot)
- Cook for 25 mins til lentils are softened and add leftover bits of ham.
Baked Risotto with Tomatos, Chicken and Chorizo
This came about after a conversation with some other Mums about how risotto was easily eaten and cheap but the constant stirring needed wasn't very busy Mum friendly. After lamenting for a while about how my conversations have changed in the last few years from 'where shall we go out at the weekend' to this...I decided to give it a go. In the original version, chicken thigh fillets are sliced and addeed in at the baking stage (I used chicken wings as we happened to have some). My friend informs me the odd leftover sausage works just as well if no lumps of chorizo to hand either.
1 small onion, 2 cloves garlic, olive oil, a handful of tomatos supposed to be cherry but I halved some bigger ones, a cup of risotto rice, a generous sprinkle of paprika, two thumbs worth chorizo chopped, 8 chicken wings (or equivalent), about 750ml hot stock, herbs (misc- I used basil)
- Bake tomatos, chopped onion and garlic in the oven with a little oil for 20 mins
- Stick chicken wings in at the same time to start cooking
- Add tomato mix to the risotto rice in an oven proof bowl
- Mix in chunks of chorizo and paprika, pour on hot stock (stock cube and water works fine).
- Stick part roasted chicken pieces on top
- Bake for approx half hr at gas 5 until all liquid is absorbed
Friday Night Poshish Sausages
Tonight's tea is an attempt to string out the end of a pack of sausages and gujz up what the kids had for tea as for once I may have a chance for a decent conversation with Mr Anonimum over a glass of wine without needing to take a tot for a wee, mend a broken train or play 'who's in the boat' ( a new and seemingly endless game of make pretend from Laurie). I have nicked it from my Mum. Having spent years trying to forge my own way from those of my parents, I have come to an age that I realise...actually...they do have some good ideas and maybe I shouldn't have been so mean as a teenager! It will come back to bite me I'm sure in 10 yrs or so.
Left over sausages
Potatos (enough for 2)
2 cloves garlic
half a medium onion
Salt (hooray- not kids eating this!!) and pepper
herbs (today i'm going for 'Itallian seasoning- whatever the supermarket recons that contains)
Tomatos
Chop Tomatos, onion and garlic. Mix with a little olive oil
Chop and par boil potatos for a few minutes
Mix oil and potatos, add herbs and seasoning and bake at gas 5 for 15 mins
Stick sausages on top and bake for a further half hr.
Serve with green veg
Simple Toad with Cheats Onion Gravy
This is pretty good if you've half an hour spare at some point in the afternoon to get the batter ready and onions chopped. then it's a case of throw it together at the end.
2 eggs
4 1/2 oz plain flour
150 ml milk =150ml water
1tbsp whole grain mustard (but doesn't matter if you dont like or don't have any)
seasoning
Fat of some sort- I've tried veg oil and lard both work fine
Sausages
Whisk eggs, flour and milk/water. Add mustard and seasoning and leave to stand.
When ready to cook put fat in baking pan and stick in a hot over until smoking (about 10 mins- it just has to be really hot)
Place sausages in pan and pour over batter. Return to oven and bake for 25-30 mins.
Meanwhile- If you or your partner has northern roots they probably want a bit of gravy. Real Onion gravy is a pain but this one works fine and is easy enough to do. It also freezes well and will do you a few dinners:
2 medium onions
2 tsp veg oil
2tsp butter
4 tsp corn flour
1tsp sugar
1tsp balsamic vinegar
750 ml hot stock (cube works fine)
Melt oil and butter. Add chopped onion and cook for 10 mins
Add sugar and vinegar and cook for another 5 mins
Add stock, cook for 5 mins
Make a paste with a bit of the stock and the corn flour- treat like custard powder to thicken.
Anonigranny's Beef Casserole
This is again adapted from my Mums family recipie. As usual I have cut a few corners and it still turns out lovely.1/2lb stewing or braising steak (if braising cook a bit longer)
1/4 lb ox kidney
dripping/fat
Bit of flour
1 onion
2x carrot
Parsnip/sweede or turnip (some)
Left over wine or beer
Seasoning and bay
Coat chunks of meat in seasoned flour and brown.
Chuck in roughly chopped veg with the wine or beer cook 'a bit'
Add water to form a small 'lido' for the meat and veg to swim in.
Cook at gas 4 for 1 1/2 hrs or 3 for 2 hrs depending on what you need to go and do. If it cooks longer all will still be well.
Mum says " remember cheaper cuts need longer cooking time"
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