I really like duck; usually in a pancake with plenty of spring onion, cucumber and hoisin sauce. If it’s on a menu in a restaurant I will normally order it because I love the flavour. Gressingham (the remarkable duck people) got in touch to see if I’d like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don’t cook that often. Ramen is something that I find both cleansing and filling and love that you can add whatever you like to it. This pulled duck ramen is a great way to use leftover duck and is really quick and easy to make.
Sweetcorn Chowder
Ingredients
You will need (for two bowls of soup):
| 1 medium onion, finely chopped | £ 0.10 |
| 100g smoked bacon lardons | £ 0.65 |
| Large knob of butter | £ 0.15 |
| 2 large potatoes, peeled and chopped | £ 0.50 |
| 250ml vegetable stock | £ 0.10 |
| 400ml milk | £ 0.35 |
| 1 cob sweetcorn, kernels removed | £ 0.25 |
| Small handful chives, chopped | £ 0.25 |
| 1 bay leaf | £ 0.05 |
| Salt and pepper | £ 0.02 |
| Total | £ 2.42 |
Method
Melt the butter in a large saucepan and fry the bacon and onion together until the onion is soft and the bacon turning brown at the edges.
Add the potatoes, bay leaf, stock, milk and salt and pepper and simmer until the potatoes are almost soft, around 10 minutes. Add the sweetcorn and simmer for a further 5 minutes.Check the seasoning, remove the bay leaf and stir in the chives before serving in warmed bowls.
This soup has chunky bits, soft bits, crunchy bits and a full flavoured liquid bit. It’s got sweet, smoky, savoury, salty and soupy. Earthy, fresh, homely and new. What I’m trying to say is that as a bowl of food goes it’s got it all. Not only that but it’s inexpensive too. What more do you need? I think I could eat this for lunch every day and never tire of it. And that’s pretty much what I do as long as the cobs keep coming. Happy days.
Swedish Style Burgers
Recipe from Västerbottensost cheese as part of their ‘Swedish summer to remember’.
Ingredients
You will need (for two):
- 350g minced venison (or beef)
- 1 rasher fried bacon, chopped
- 1 tsp crushed juniper berries
- Salt and pepper
- Västerbottensost cheese, grated
- Buns of your choice and salad and condiments to serve
Method
Put the venison mince into a bowl and add the chopped bacon, juniper berries and salt and pepper.
Give everything a really good mix then form into four burger shapes (I made quite small ones).
Heat a pan to high and add a little oil to the pan. Fry the burgers until lovely and brown on the outside and cooked through. For the last few minutes of cooking add the grated Västerbottensost and allow to melt.
Caramelised Fennel and Salami Pizza
Ingredients
You will need:
For the dough (makes enough for four pizza bases):
- 400g strong white flour
- 1 tsp sea salt
- 1 sachet fast action yeast
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 250ml warm water
For the tomato sauce (makes enough for one pizza):
- 4 large, very ripe tomatoes, seeds removed and diced
- 1 small onion, finely chopped
- 2 small garlic cloves, crushed
- Olive oil
- Salt and pepper
Toppings (per pizza):
- 1 ball mozzarella, sliced
- 1 fennel bulb, sliced
- 1/2 tbsp sugar
- Salami
Method
Make the dough by mixing together the flour, salt, yeast and sugar. Pour in the olive oil then add the warm water.
Knead for 10 minutes then leave for an hour or so until doubled in size. Divide into four, you can freeze what you don’t use.
Next make the tomato sauce. Add the onion with a little olive oil to a frying pan over a low to medium heat and leave to soften for around 15 minutes. Add the garlic and cook for a few minutes more then stir in the diced tomatoes. Put a lid on the pan and leave to cook for about 10 minutes then remove the lid, turn the heat up and continue cooking until thickened. Add salt and pepper to taste then blend the sauce.
Add the fennel with a good glug of olive oil to a small lidded pan and leave over a low heat for at least 30 minutes or until well softened. Stir occasionally. Remove the lid from the pan and stir in the sugar. Continue to stir until evenly coated and caramelised.
Preheat an oven to 240C. Roll the pizza dough out on a floured surface so that it fits a large baking tray. Lightly flour the baking tray and put the dough on top.
Pulled Pork Ribs with Carrot & Ginger Slaw
I’m often a bit slow on the uptake. Pulled food, more specifically pulled pork, has been doing the rounds for some time now and it’s not something that I had attempted. Yet. I wanted to make an Asian coleslaw that used some spring carrots (I demoed this at Eat Reading Live) but wasn’t too sure what to serve it with. It seemed an ideal time to attempt some sort of pulled pork. If, like me, you can’t be bothered with pulling anything I think this would be fantastic with some leftover roast pork or chicken in a nice soft roll.
Barber’s Cheese Toastie Off and Pastichio
Last year I went to the BBC Good Food Show courtesy of Barber’s Cheese and got to try their lovely cheese for the first time. This year, things got a bit more serious and I was invited to The Bath and West Show to take part in a cheese toastie off (as well as having a good nose around the show). For my toastie recipe I wanted to keep it simple so I went for a sort of croque-monsieur; smoked ham, Barber’s Cheese, English mustard and plenty of butter on both sides of the bread. You can’t go wrong with butter.
Chorizo, Pepper and Potato Hash
I’ve always liked the idea of a hash; various bits of food all chopped up and cooked together. I tried to make a corned beef hash once which was somewhat eventful. I was at University in my student house with two of my friends. The can of corned beef was being somewhat stubborn so I used my intuition and tried to open the can with a can opener. Suffice to say there was some slippage and some slicing and next thing I know I’m running around the kitchen with all of us pretending to be braver than we are trying to wrap my hand in kitchen roll. Luckily we lived near the hospital so off we trudged, in the ice and snow, to sit in A&E with all the people who had dislocated something slipping on the ice. I ended up with four stitches and my two fingers bandaged up which provided much amusement for the following week. In my haste to leave the house I had left a pan of water on the hob; this was also the night I learned you can burn water.
Curried Lamb Pie with Bombay Potato Topping with Schwartz
Ingredients
You will need (for 4):
For the lamb:- Flavourless oil for cooking
- 2 garlic cloves, chopped
- 2 onions, chopped
- 1 tomato, seeds removed and chopped
- 2 tsp tomato puree
- 3-4 tsp Schwartz Curry Powder (I used mild but you could use a hotter one if you like)
- 400g minced lamb
- 100g frozen peas
- Salt and pepper
Beef Braised in Beer with Onions and Carrots
As I rent a house I am in the unfortunate position of being lumbered with the oven and hob that I’m given. Don’t get me wrong; having a hob and an oven is certainly one up from having no heating implements at all but they definitely leave a lot to be desired.
Creamy Pea and Bacon Pasta
After my last £6 supper on BBC Radio Berkshire, Paul Ross was quite disappointed that the recipe included no frozen peas. It got me thinking that actually there’s plenty to celebrate in the humble frozen pea. They’re cheap, you can always keep some in the freezer and they are a welcome shot of greenness and sweetness at this time of year. This quick, easy and cheap meal is a little mid-week fanfare of the frozen pea.
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