All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Christmas Trifle

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Christmas Trifle
I’m not one for Christmas pudding or Christmas cake. It’s a bit too intense for me. I think if I made my own my opinion may change but until then I’ll stick to alternatives. It doesn’t help that I despise marzipan. To make an equally lovely centrepiece I thought I’d try my hand at a festive trifle: mulled wine jelly, panettone and orange juice and softly whipped cream reminiscent of a snow scene. All it needs is some edible glitter; but they’d run out when I went to get some.

Ingredients

You will need (for 6-8 portions): 400ml mulled wine 5 sheets gelatine 100g sugar 160ml water

Few slices panettone
2 tbsp fresh orange juice

150ml double cream

Method

Make the jelly by dissolving the sugar in the water on a low heat. Put the gelatine into some cold water. Bring the sugar syrup to a boil then remove from the heat, squeeze out the gelatine and then stir it in to the sugar syrup. Add the mulled wine and stir well. Pour into the dish you’ll be serving the trifle in then refrigerate until set.

When set, lay the slices of panettone on top of the jelly and drizzle over the orange juice. Whip the cream until firm and then smooth over the top of the panettone. Decorate however you like. read more

Mulled Wine and Orange Jelly

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I feel a little left out at the moment. Everyone is having a Christmas party of some sort or other and I have never been to one. I’m not sure how it’s different to any other kind of party other than people adorning some questionably festive earrings and the subtle background music involving an alarming amount of sleigh bells. In order to rectify my festive blues I decided to have my own Christmas party. I say party but really it was just an excuse to make some jelly. read more

Pears Poached in Elderberry Wine

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Pears poached in elderberry wine - All That I'm Eating
Pears are funny things. They make us wait for that moment of perfect ripeness and when it occurs we have to eat them immediately. I had two conference pears in my fruit bowl. Every time I went into the kitchen I could see their skinny, stalked tops just poking out over the bowl looking at me, testing my patience. These pears seemed to be staying forever firm; even after four days there wasn’t a whisper of softness. Pears poached in red wine is a classic but not something that I’ve ever tried. If anything was going to soften these pears it was being simmered in alcohol. Not just any wine mind but Elderberry wine. Poaching pears is incredibly simple, takes around half an hour and is brilliantly tasty. I also quite like how the pears look afterwards; slightly over to one side almost as if they are drunk.

You will need:

2 firm pears 1 bottle Elderberry wine 100g sugar

Start by putting the wine and sugar into a pan and bring it to a simmer. While you wait for the wine to warm peel the pears and cut the bottom off so that they will stand up when cooked. When the wine is simmering add the pears and leave for 20-30 minutes or until soft when tested with a skewer.

Remove the pears when they’re soft and then turn the heat up on the wine. Boil the wine until it has reduced to a thin syrup. Depending on the ferocity of your flame and how much evaporated while the pears were cooking this can take anywhere from 5 to 15 minutes. Bear with it though and don’t give in to impatience; pears in wine soup would I’m sure be delicious but it’s not quite what you’re after. Serve the pears with their syrup. read more

Pork Wellington

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Pork Wellington - pork fillet
Comfort food is wonderful. It’s always the things which are full of bread, cheese, pasta, pastry and the like. Sometimes I want the comfort without the guilt, and particularly for this, without the expense. Beef wellington is as magnificent a dinner as they come; it’s one of my all time favourites. However, pork fillet is about a third of the price of beef fillet and therefore makes a brilliantly cheaper alternative.

I had to ask my butcher to save me a pork fillet as they sell out like there’s no tomorrow. Possibly because the pigs are fed mostly on apples for the latter part of their life meaning the meat has an unrivalled flavour. So with marvellous meat and flavourful fillings I set about making my pork wellington. If anyone knows why it’s called wellington I’d be pleased to find out; let’s hope it’s not an unflattering term for the shape of the finished meal.

You will need (for four):
500g pork fillet
1 pack puff pastry
250g mushrooms
Knob of butter
A small glass of white wine
1 egg, beaten
Salt and pepper read more

Sloe Port: The Taste Test

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Sloe Port
My sloe journey started on an early Autumn day when I was full of enthusiasm for making sloe gin. After rambling through the hedgerows, dodging a few rabbit holes and being careful of the thorns I had a basket rammed with sloes. I had romantic visions of sloe picking scenes but in reality it was pretty hard work. Was it worth it? Absolutely. The sloe bushes are now in full, sweet smelling blossom and my port is ready. If you are out and about and spot a blossoming sloe bush, make a mental note to remember its location ready for picking come Autumn.

My Sloe Journey

Gin – first of all the sloes were steeped in gin. This particular batch included some blackberries which have to be removed after three months to stop them turning bitter. At this point I had a litre of glorious hedgerow gin and some plump, gin filled sloes that couldn’t be simply thrown away. Port – the berries leftover for the gin weren’t going to be wasted so they were made into sloe port. Chocolate – once the port is finished the berries will be used again to make some sloe chocolate truffles.  

So now I have a Rumtopf full of sloes swimming in ruby red port. The port is fantastic; a more rounded version of the sloe gin. You get the flavour of sloes, the warmth of the alcohol and the richness of red wine. There’s nothing else quite like it. I can’t wait to have some with cheese, add it to gravy for richness and put a little in a hip flask for a calm evening walk. My sloes and I have been on a magnificent adventure thus far but where can I go from here? I have a few ideas up my sleeve to ensure that the sloes are used to their full potential. Out of 2kg of sloes I have produced 3l of elixir and I don’t intend to stop there. read more

Classic French Onion Soup

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Onions
For some reason I have a bit of a thing for French food. It’s the food that never fails to put a smile on my face; partly because of the flavours but also because it’s a great excuse to showcase local, British ingredients in different ways. It’s a funny time of year, I feel it’s almost time to crack out a salad but at the same time I still want comfort and warmth. What better than the absolute classic French onion soup?

There’s nothing quite like it, it wraps you up from the inside out but at the same time remains quite clean and almost guilt free. Considering it’s basically boiled onions in beef stock, which doesn’t have quite the same ring to it, it delivers on so many levels. There’s sweetness, depth and texture with every mouthful. There are so many different ways of making French onion soup/onion soup and after looking at several versions I was able to ascertain the most important ingredients are: onions, beef stock, alcohol and Gruyère. I went into soup making with full gusto. read more

Boeuf Bourguignon with Dauphinoise and Purple Sprouting Broccoli

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Boeuf Bourguignon ingredients
Beautiful, traditional and French; a perfect meal for Valentine’s Day. This one’s a winner because the bottle of wine you need for the boeuf bourguignon you can then drink with the meal or yourself during the preparation as a reward for all your hard work. Being a slow cooking dish means once it’s on the go you don’t need to worry about it and you can get on with other things. If that wasn’t enough, it’s also incredible and actually quite cheap. 

Preparing the meat can be as difficult or easy as you like. Valentine’s Day brings out our flirtatious side and, not that I would advocate it of course, projecting a little of this new found eyelash fluttering on your butcher may result in your chosen cut being prepared for you. I’m not sure it would work with your greengrocer though. I used brisket for mine which needed a fair bit of trimming and preparing but I quite like doing that. read more

Sloe Port – how to use leftover sloes

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Sloe Port
Luscious sloe gin will inevitably result in spare berries when sloes and gin are separated. There is only so much sloe chocolate you can eat and extra sloe gin you can make. I was informed by a kind friend that sloe port was worth a try but receptacles were thin on the ground. Fortunately my Granny had given me a Rumtopf a while back which was perfect for transforming my gin soaked berries into deep red port.   This port takes around four months from start to finish and it really is worth the wait. Depending on when you pick the sloes, make the gin and start the port the whole process can take six months or more but you end up with something rather special.

Top Tips

First and foremost separate the gin from the berries. Not as easy as it sounds; one kilo of sloe berries fills a much larger space than the average sieve provides. I would recommend the bath rather than the kitchen sink to help stop any escaping berries and gin. Once this task has successfully been completed, make the sloe port.   When making my sloe gin I ignored the advice to use cheap gin. I’ve tried sloe gin using cheap gin and nicer gin and it does seem to make a difference. I applied the same rule to the port; I used wine I would have been happy to drink. 

Variations

Sloe port is a brilliant way to use up leftover sloe berries and makes something a little different. If you want to use the sloe berries another way, you can simply add more gin and sugar and make another batch of sloe gin.

To find out what the sloe port turned out like you can find the taste test here. It also makes a fantastic sloe port jelly to serve with cheese.

After the sloes have been decanted from the port, they can be used again to make some sloe chocolate truffles.

Pin my Sloe Port recipe for later! read more

Chicken and Vegetable Pie

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This is a perfect recipe for the long Easter weekend break. It’s a celebration of Spring vegetables in the best wrapping of all…pastry. This chicken and vegetable pie is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers. read more

Beef, Vegetable and Red Wine stew

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beef stew vegetable mix

I needed something slow cooked and full of goodness. Fortunately I had a fridge full of treats from the farmers’ market. I had some seriously good braising steak from Challow Hill and a congregation of fantastic veg from the greengrocer.

Ingredients

What you will need (for four to six portions):

  • Braising steak (at least 500-750g)
  • Seasoned flour
  • Vegetables of your choice – carrots, swede, onions, leeks, pasnips – a few good handfuls of each
  • Potatoes – 4-6 medium
  • Red wine (1 small glass)
  • Stock (750ml)
  • Oil and seasoning

    • read more


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