Med Veg a la Jo

Sandy-Goodey Roast

I really do have a distinct dislike for cooked vegetables.  I shudder at the thought of soggy carrots, chewy cauliflower and the snot-like texture of spinach.  I am a total salad fiend, I love all that but your standard veg I cannot eat without heaving.  Yuk.  I also find bland food impossible to ingest (unless its a good old Corned Beef Hash).  Veg are important for all kinds of reasons, we have to make sure we have our 200 a day apparently, so I like to put my own spin on the traditional Sunday Roast.  Items are added and deleted depending on whats in the fresh food compartment in the fridge.

Lemon Myrtle, Garlic and Pepper Chicken Ready for Cooking

Timing is everything with a roast.  We recently upgraded our cooker and can now fit everything into the two ovens with ease.  The chicken preparation was simple but effective.  I like to make stock for soups so flavouring the chicken as it cooks seems the sensible way to go.  I like fun ingredients and opted to use Lemon Myrtle from its native Australia in the form of flakes, a dusting of garlic salt and some cracked black pepper.  Lemon Myrtle, when used properly is a very fragrant ingredient that permeates through the chicken.  Use too much and you may as well suck on lemons!

With that cooking, Alex prepares his totally disgraceful (in a good way) roasties whilst I move on to the part that makes the difference between bog standard and pretty damned tasty!

MED VEG: 

1 Courgette sliced
1 Red Onion roughly chopped
2 Fresh Beetroot (part boiled)
1 Red Pepper chopped
Handful of Carrots (cut into batons)
1 Cooking Apple chopped
Black Olives (up to you how many)
Some cloves of slow roasted garlic

Once chopped etc, add a healthy glug of good olive oil, a drizzle of Balsamic Vinegar, some herbs de provence, a sprinkling of chilli flakes and a healthy grind of black pepper.  Mix it up then roast along with the roasties and stuffing.  On this occasion we lean on Paxo and that comfort food classic sage and onion stuffing.  I do have a very naughty recipe for a lemon based stuffing that will blow your mind, but we went for simple this time!  Pick your gravy ... we made onion gravy but its up to you .....

Nothing like a bit of Paxo!!

Green beans are always a great accompaniment but the med veg works great if you want to disguise a myriad of boring.  

I understand that most people love a classic roast but this is the way me and my family enjoy it!

Versatile Italian Dough ...

It's all about having a basic recipe that you can tweek.  This is one of mine.  If you get this bit right the sky is the limit.  I did, however, destroy Mum's kitchen as this recipe requires plenty of room and a dustbuster!!

Dough:

12oz Strong White Flour
2 Glugs Olive Oil
1 Sachet of Yeast
8 fl oz Warm Water
Pinch of Salt
Pinch of Dried Herbs (of your choice)

Take a glass mixing bowl and gently warm it in the oven at about 70 degrees.  Add the flour, olive oil, herbs and yeast then mix in the warm water slowly.  Kneed the dough then put back in the oven until risen.  This forms the basis for your pizza or calzone (folded pizza - a bit like a pasty).  

Bread:

On this occasion I made a flavoured bread.  For this you should chop sundried tomatoes, roquefort, onion, sliced garlic and olives and basil leaves  Stuff these ingredients randomly into the dough whilst kneeding then place back in the oven at 170 degrees for 20 minutes on a baking tray.  Easy peasy but an effective accompaniment for pasta or with a ploughman's lunch.  Yum!!

Yummy Bread!

Chorizo and Bean Stew (or beans with beans stew for the veggies)

A delicate, healthy stew

I love beans ... I have made no secret of this and have probably laboured the point at every opportunity possible ... beeeeeeeeenz and not of the baked in tomato dishwater kind (although I won't say no!)

I love making casseroles and stews but only do it when we have guests or it ends up going to waste because you have to make a sheer volume to get all the flavours.  We have a guest, so out comes the casserole dish!

For this recipe I am avoiding the good old staple of kidney beans as they are boring and instantly suggest a chilli con carne type ensemble.  This is a Spanish recipe and it is important to vary ingredients so your basic base mixture can be used as a blank canvass.  It should be of a delicate flavour not spicy or garlicy! 

INGREDIENTS:

Serves 4-6 (half for less)

200g thinly sliced chorizo
(1 can of Berlotti beans if following the vegetarian route)
1 can Haricot Beans
1 can Cannellini Beans
2 x Passata 
4 x Garlic Cloves (minced)
1 x Chilli (de-seeded and minced)
1 x Onion (diced)
Parsley
Healthy shake of paprika (more for the veggies!)
Black Pepper
Veg Stock Cube
Yellow Pepper (finely diced)
1/2 Courgette (finely sliced)
Handful of Black Olives
*Cornflour to thicken if necessary*

Soften the chorizo, onion, garlic and chilli using olive oil then transfer to a casserole dish where you simply chuck all the rest into the pot.  Cook for a further 30 mins on the hob or transfer to the oven for a longer, slower bake on a lower heat.  Finish for five minutes on the hob and thicken with cornflour if needs be.  Simples!!

Serve with good, old fashioned mash with Pure for a healthier version or mash with grated cheese for the shameless out there!! 

Tomato, Mascarpone and Lobster Linguine

Jo's Tomato, Mascarpone and Lobster Linguine

SERVES TWO

As we are running way low on funds, I have been trying to use up some of our cupboard/freezer odds and ends and would you believe it? We had some lobster tails in the deep freeze and following a recent visit to Piccolo Amore, there came the inspiration.  Well the inspiration was "lobster" plus "italian".  They have a lobster dish on their menu that will set you back almost £30.  We got our tails from Aldi for under a tenner and as far as I can make out, no lobsters were harmed in the making of this as it was uncooked for a start!  It is worth mentioning now, that Monkfish appears to be exactly the same as lobster at a fraction of the price.  Once it is chopped up, there would be no telling.  

The sauce is for once not a heavy one, I opted for delicate flavouring rather than all out garlic city.  Originally my post didn't include a creamy feel, but it worked so well in the end.  It is also worth noting that this can never be a health-conscious dish also fresh herbs are best - we didn't as it was a store cupboard meal.

A handy tip is to get your other half to de-shell the lobster meat.  I for one couldn't have eaten this if I was left to do that job.  So we have our lobster chopped into small chunks, lets go with the sauce ... 

All hail Aldi - it may look like a mean portion but it is more than enough for two!

Tomato and Mascarpone Sauce (each ingredient goes straight in the pot)

1 x Passata

2 x deseeded green chilli's (blend them if you have to)

2 x Garlic Cloves (no more than 2 blend also if needs be)

Handful of basil

Handful of Oregano

Tsp Majoram

2 heaped tbsp Mascarpone (or more if you want more creamy decadence) 

1 tbsp parmesan cheese

Black Pepper

Glug of white wine

Tsp sugar (if required)

Blend together over a low heat for about 10 minutes before switching off the hob.  Add the lobster and leave to cool.  I don't recommend any salt be added to this sauce as the lobster flavour is great on its own. 

Simmering Sauce

Altogether now!

After the sauce has cooled, place back on the lowest heat possible whilst boiling your water for the pasta.  Allow 90g of pasta per person and add salt to the boiling water.  Whilst cooking, prepare a nice green or tomato salad with olives and balsamic.  Slice your fresh, crusty bread or garlic bread.  

By this time the sauce will have been cooking slowly for 15-20 mins and will be cooked perfectly at the same time as the pasta.  

I have to say, I was pleasantly surprised at how well this went.  I had never had lobster before and I was most impressed.  We shall be using monkfish until our financial situation improves!  There is no wastage with this one - I have converted the rest of the sauce into a lovely tomato and lobster soup with a little stock.  Bargain!!!!

Goulash-ish

More than Your Five A Day!

 Anyone who knows me well, knows that although I am a salad fiend, vegetables are my nemesis.  Whole chunks of blandness such as carrot, suede and parsnips unless flavoured to the max will stay defiantly on that plate.  Even days of fasting would not get me eating that fowl plate - sprouts?? They taste like what shit smells of and smell like shit as does cauliflower and broccoli.  Dexter's farts are more tolerable.  The best way to get me eating this stuff is to disguise it.  No ordinary stew will do, ever so don't go there.  Finely chopped veg that has softened and lost its flavour by slow cooking is the best way.

So onto my loosely named "Goulash".  most will recognise the basics but this is a super version in terms of veg and additional flavouring.

Again, to reiterate, it is my opinion that the amount of ingredients that go in are down to the individual tastes of your household and regular tasting should be your best guide.

More Than Your "5 a day"

Finely chop the following and place in a large dish:

A leek
A large red onion
A red pepper
2 carrots
Small punnet of baby mushrooms
2 handfuls of frozen, sliced green beans
2 handfuls of black olives
1 red chilli (seeds in)
3 minced garlic cloves
(3 bean salad left over from bbq!)

(2 packs of tomato passata to be used before cooking)

Final Prep:

Lightly brown a large pack of diced beef (butcher is best) in olive oil and a sprinkling of paprika.  Add the veg and sweat down on a low heat.  Be generous with your glug of red wine then add the packs of passata.  Be generous with herbs de Provence, garlic salt, basil and even more so paprika. 

You shouldn't need any cornflower as if slow cooking over a few hours should remove a lot of moisture.  How long to cook? How long is a piece of string? Minimum of 45 mins in the oven to hours and hours in a slow cooker ... it's essentially cooked before it is cooked!!

Serve with brown rice, bread or mash - again your choice.  Ours is currently cooking away to itself nicely and smells great!

Easy Tips For Making A Good BBQ

Not A Good Way To Start - Safety First!

It's no secret that we at the Sandy-Goodey house love a good barbecue.  Veggie or Carnivore, all tastes are catered for here!  I personally like to pick at many different things rather than a huge portion of one thing.  My absolute favourite food is salad in all its many guises.  I just love it.  I get bored with bland flavours and too much of the same thing.  That is why an Alex/Jo barbecue is so well received.  Something for everyone and the best bit is that after all my preparation, Alex takes over with the cooking - I am allowed nowhere near the sacred barbecue!  Here follows some of our recipes and marinades that make it so special.  As you can see there are no complaints!

One of the first things we did to our house on moving in was make the garden a nice place to have a barbecue.  We ripped out the grass, shrubs and have two dining areas, the decking with the chiminea and the patio area.  Come rain or shine, our parasols do their job.  This is an early development photo.

So, onto those recipes!

Carrot and cheese
Such a complex recipe but it's worth the toil! Grate carrots and strong cheddar.  Thats that one done (thanks for the recipe Aussie Nana!)

Green Salad

Rocket, diced cucumber, diced green pepper, thinly sliced spring onions

Tomato Salad

Beef tomatoes (sliced) black olives (whole) ripped basil leaves, cubed feta, sliced red onion and balsamic vinegar

Laurens Potato Salad

New Potatoes, sliced.  Thinly Sliced Gherkin, wholegrain mustard, mayo and white wine vinegar - fit as a butchers dog!

Yummm!

Chicken In Various Marinades

Having a brother and sis in law in Australia has it's clear advantages.  Let's face it, the aussies know a thing or two about barbies!  Whether you marinade in your own favourite flavours - Our is garlic and chilli butter (well Pure to be precise) or find something else you like, we like these "Outback" marinades for an authentic taste.  

Good luck sourcing this little lot!

Ribs

Best ribs, already marinated ... the prize goes to Peter Goss.  Spot on, not much fat and not much emphasis on bones.  Awesome!

Prawn, Pineapple and Chorizo Skewers

Does what it says on the tin, once on the skewer drizzle with sweet chilli sauce.  It is a me creation but boy its good!

Chinese BBQ Pork

Yum all the way.  Use a shop bought bbq sauce - Nando's do a good one and marinade over night.  Before putting on the barbie cut into strips.  After cooking, serve in a pitta bread with spring onions, iceberg and cucumber with a drizzle of Hoisin Sauce. Simple but totally yum!

Easy!!!

Paneer Skewers

Nobody is left out at one of our affairs.  Paneer is most a most versatile of cheeses.  Can't get paneer then use halloumi.  Alternate the cheese, pineapple and red peppers with a drizzle of soy sauce

General Veggie Stuff

The best sausages and burgers available in my opinion are Linda McCartney Mozzarella Burgers available in the freezer section in most decent outlets and Tesco's meat free sausages.  These compliment all the sides very well.

Burgers and Sausages

I urge you to spend that little bit more.  The supermarkets cannot compete with a good burger or sausage from the butcher.  Barbecues are not, in my opinion, a cheap feed.  Quality is everything and you won't find a substandard piece of meat/horse find it's way onto our barbie ever!  If you are really pushing the boat out try cooking a good rib eye.  

BBQ Sides

Stick some corn on the cobs, salted asparagus and make caramelised onions on to cook.  Buy the best buns and hotdog rolls - we like seeded ones and try melting brie or roquefort on the burgers to add that special touch!  Taking the time to make garlic mushrooms using minced garlic and cream adds that special touch

Condiments

How long is a piece of string?  Salad dressings a must.  Aldi do an exceptional range including relishes like chilli, burger sauce and onion.  Blue Dragon are great for the oriental flavours and of course the obligatory French's mustard and Heinz Ketchup - your choice!!

All that remains is to make sure the booze/shots flow - get your guests to invent cocktails!  Power to your garden is a bonus, as it is your bbq, your guests have to endure your tunes, as do the neighbours.  

HAPPY BARBIE'ING EVERYBODY!!!!

 

(Fake) Pork Thing - Sung Choi Bao - sort of

Thank you to my Sis-in-Law for the inspiration ..... tastes better with pork, but quorn is an acceptable substitute! 

Simple Blend of Fresh and Store Cupboard Ingredients

Preparation Time:  Depends how fast can you chop + add 10 minutes cooking time!  

Ingredients:

Pork Mince or Quorn for 2
1 Diced Onion
1 Diced Pepper (red or green)
Squirt of Ginger (Gourmet Garden)
Squirt of Chilli (Gourmet Garden)
3 tbsp Oyster Sauce
3tbsp Dark Soy Sauce
1 Tsp Five Spice
Small Tin of thinly sliced Water Chestnuts

Stirfry in Wok on medium heat whilst preparing the paste

1 Seeded Green Chilli (into hand blender pot)
4 garlic cloves
Handful of Coriander Leaves
Slug of Olive Oil

Blend and add to the wok

Finished Mixture

That is pretty much it.  Slice Spring Onions and Cucumber with a generous helping of hoisin sauce this goes well in wraps or for a more healthy option use iceberg lettuce in the place of a wrap.  We are going for wraps tonight ... simple, not too high in fat or calories but totally scrummy!!

It looks a bit like this - don't forget the salad garnish and Hoisin Sauce!