All That I'm Eating

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

Wet Garlic, Bacon and Broccoli Pappardelle

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wet garlic
You know that saying about life giving you lemons? I was given some wet garlic (also called green garlic) in my vegetable box. Lemons can be made into lemonade but I certainly wasn’t about to start making garlic juice. I took some time to ponder its use. It looked like a skinny leek, but much longer, with the very pungent and distinct aroma of garlic. Firstly I thought it best to try it raw to see what I was up against. I think even now I have a faint whiff of garlic on my breath. Raw wet garlic would, I’m sure, be acceptable to the ultimate garlic aficionado but not for me. Cooking was to be the way forward but I wondered whether to treat it like a leek which needs longer cooking or treat it like garlic which burns in the blink of an eye.  You will need: 6-8 rashers smoked bacon, diced 1 small onion, diced 1 wet garlic stalk/bulb, finely sliced 100ml chicken or vegetable stock 1 small head of broccoli, cut into florets Pappardelle (however much it takes for you to be full) Oil for frying Salt and Pepper

Start by frying the onion in a little oil for a few minutes to soften. Add the bacon and fry for about five minutes until the bacon is cooked and the onions turning translucent. Add the garlic and reduce the heat. Fry for a few more minutes before pouring in the stock. Simmer this on a medium heat stirring occasionally. I used some of the chicken stock I had made from the leftover chicken.

While this cooks, add the pappardelle to boiling water. Four or five minutes before the pasta is ready, add the broccoli to the same water. The sauce should be reducing but turn the heat up or add a little more stock if it’s happening too fast or too slow. When the pasta and broccoli are done, add the broccoli and a little of the pasta water to the bacon sauce. Serve the broccoli, bacon, garlic mixture on top of the pappardelle. 

I was really surprised how the garlic mellowed with cooking. There was a definite garlic undertone to the dish but it was not as overpowering as I thought it might be. The salty bacon, sweet onion, pungent garlic and juicy broccoli were all married together beautifully with the chicken stock. If you’re lucky enough to get hold of wet garlic this is certainly worth a try (I also added it to frying Chorizo and it worked a treat), if you’re brave then you could try slicing it in to a salad. read more

Lemon and Thyme Roast Chicken and the leftovers

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chicken with lemon, thyme, onions and garlic
A beautifully roasted chicken is hard to beat; with crispy skin and succulent meat there’s nothing quite like it. Having a whole roast chicken is a rare thing for me, indeed this is the first chicken I have roasted in a very long time and I wasn’t about to waste a scrap of it. The chicken that was to fulfil my roast chicken dreams was a local, free range, corn fed bird. This post is about my perfect Sunday lunch and making the most of the leftovers.  

Lemon and thyme roasted chicken is a classic, simple recipe. Shove it all together, chuck it in the oven and reap the rewards later.
You will need:
A chicken (I used a 1.4kg bird for two)
1 lemon
Fresh thyme
1 onion
Butter
Salt and pepper

Start by cutting the string off the legs and stuffing the cavity with a few sprigs of thyme and half a lemon. Cut the onion up into chunks and put them into a roasting tin with the other half of the lemon and a few more sprigs of thyme. Put the butter into a bowl and mix in some salt and pepper. Now comes the slightly tricky and disgustingly satisfying part; separate the breast meat from the skin. I use a spoon to do this to minimise ripping the skin. When skin and meat are sufficiently separated, stuff some of the butter under the skin. Rub the rest of the butter onto the outside, put in to the roasting tray and roast in the oven at 160C for an hour or so or until cooked through. read more

Purple Sprouting Broccoli and Mixed Mushroom Risotto

By 13 Comments

Broccoli
I do like purple sprouting broccoli. It seems less like broccoli than a standard green tree and so I feel I should pay it extra care and attention. As much as I enjoy a stem or two on the side of the plate sometimes I want it to be the star attraction. There was a lot of purple sprouting broccoli to get through; a whole bag full in fact from the veg box. One of the reasons I like purple sprouting so much is that it signals the start of Spring. Along with rhubarb, when you see the purple tipped stems standing proud you know it’s only a matter of time until ‘the other stuff’ starts appearing; asparagus, beans, fruits, tomatoes and all sorts of other treats.  

An Italian deli has recently opened up nearby and I am lucky to have access to many interesting ingredients that I didn’t before. This also means I have another local shop to happily support and one of the many reasons for returning is their mushrooms. Similar to mushrooms you can buy in a jar but you don’t pay for oil you don’t use. You get all different sorts of mushrooms in a light oil with herbs and a slightly acidic taste. These earthy mushrooms would make a brilliant partner for my sweet broccoli to top a white risotto. read more

Kohlrabi and Carrot Salad with Broccoli Stir Fry

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Kohlrabi, carrots and broccoli
I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have. I shouldn’t admit it but I’m going to: there are some vegetables I could live without. It’s terrible I know but I could happily frolic through life without missing celery or leeks. There are also some vegetables that I adore for a short time but when they turn up in my fridge over and over again I’m tempted to put them on the compost. There’s only so much cabbage a person can eat without genuine fear of becoming a brassica. This recipe was devised because of the cornucopia of vegetables residing in the fridge. You know it’s time to use up as many as possible when you can no longer close the door. 

Kohlrabi was the most intriguing vegetable of the lot; it looks a bit like an octopus. Dinner was to be designed around a loving partnership of kohlrabi and carrot.  Toasting sesame seeds is one of my favourite smells.

For two people:

For the carrot and kohlrabi salad:

  • a quarter of a kohlrabi, peeled and julienned
  • three small carrots, peeled and julienned
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 1/2 tbsp soy sauce
  • black pepper  
  • 2 tbsp of toasted black sesame seeds

For the broccoli stir fry:

  • Handful purple sprouting broccoli, woody ends removed and chopped
  • 1 large red onion, sliced
  • 2 garlic cloves, sliced
  • 1 sachet miso soup
  • 1 tbsp soy sauce
  • 1tbsp sweet chilli sauce
  • Oil for frying
  • 2 noodle nests

I always remove the ends of the purple sprouting broccoli as I can find them to be a bit woody. You could leave the broccoli stalks in their entirety but they might be a tad tricky to consume gracefully at the table. read more

Purple Sprouting Broccoli, Garlic Infused Olive Oil and Parmesan Pasta

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Purple sprouting broccoli has to be one of my favourite vegetables. Its arrival on my plate with the warmer weather tells me that in a few weeks time I will be enjoying asparagus. It’s delicate appearance and slightly sweet taste is brilliant with so many foods. I like mine nice and simple; with copious amounts of garlic infused oil and coronary shattering piles of Parmesan.  read more

Jerusalem Artichoke Gratin, Buttered Spring Greens and Sausages

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jerusalem artichokes
The daffodils are out which means Spring has sprung. Now is the time you might be considering giving your home a Spring clean. Coincidentally, Jerusalem artichokes are in supply at the moment and can assist with your Spring cleaning; that is, if you are also planning to clean your…for want of a better word…insides. Jerusalem artichokes will never win most attractive vegetable of the year but for what they lack in manners and appearance they more than make up for in taste.

The sausages I had for this were some lovely, local chipolatas from a fantastic butcher. My butcher not only knows everything there is to know about meat, he knows a fair few things about vegetables. I heeded his advice about cooking the spring greens and they turned out brilliantly – see below. 

Jerusalem artichokes aren’t very big and to make the most of them I needed a helping hand from the potato. In total you need 450g finely sliced and peeled artichokes and potatoes. You don’t have to peel the artichokes if you give them a good scrub but I did. They have a tendency to go brown very quickly once peeled so speed is of the essence here. 
Layer the finely sliced potatoes and artichokes in a baking dish, seasoning between each layer. Mix together 120ml cream and 180ml milk and pour this over. Place in an oven at 170C for an hour and twenty minutes. read more

Spring Green and Bacon Potato Cakes with Cheddar and Chive Sauce

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spring green and bacon potato cake
Spring greens offer so much in their name. They suggest that either spring is here or is just around the corner, they have disguised their cabbage relations with their seasonal pseudonym. I happen to think that spring greens also deliver a lot. They look shrivelled and unwelcoming with their leaves closed to the outside world but once you start to snap them off and slice them up they are wonderfully versatile. As a relation to the cabbage, spring greens lend themselves particularly well to a pairing with bacon. Spring greens and bacon are a delectable combination but don’t make for much of a meal on their own. However, when mixed into some mashed potato and smothered in a rich cheese and chive sauce, what a meal it makes.   
For the potato cakes:
600g potatoes (Maris Piper are ideal)
£0.54
Milk and butter (for the mash)
£0.20
6 rashers smoked, streaky bacon
£1.50
4-5 big leaves savoy cabbage (or Spring greens)
£0.20
Salt and pepper
£0.02
For the cheese sauce:
25g butter
£0.15
25g plain flour
£0.02
300ml milk
£0.10
75g strong cheddar cheese
£0.85
Small handful fresh chopped chives
£0.40
Total
£3.98

 
First and foremost make some mashed potato. Maris Pipers I found to be particularly good; they are fluffy enough to make mash like a cloud and yet waxy enough to hold the greens and bacon in. Mash your potatoes as you see fit; add milk, butter, cream and anything you fancy but don’t forget the salt and pepper. While the potatoes are boiling away, slice some bacon and fry in a pan. Snap the leaves of the spring greens off and shred it finely. Add to the bacon and carry on frying until lovely and golden. For two people I used four rashers of bacon and five large spring green leaves. read more

Boeuf Bourguignon with Dauphinoise and Purple Sprouting Broccoli

By 12 Comments

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

Beetroot and Goat’s Cheese Risotto

By 21 Comments

This is the first of a three part post for Valentine’s Day. It’s designed to be seasonal, sumptuous, divine and stress free. The quantities are meant for two. The dessert is one that can be prepared in advance and kept in the fridge; the main is meant for long cooking so you have ample time to make the simple starter. All this spare time means you’re not rushing around desperately trying find that Barry White CD at the last minute. After all, it’s your Valentine’s dinner too. read more

Game and Root Vegetable Stew

By 10 Comments

Game is a difficult food. It’s hard to convince people to try it when they are absolutely determined they hate it, if you’ve never handled it before it can be intimidating to try and skin a rabbit and despite your best efforts sometimes you wonder why you bothered buying venison when you might as well have bought beef. Regardless of all or any of these, game is tremendously delicious.

I don’t tend to have ‘healthy’ recipes on here, nor do I discuss the fibrous merits of the many vegetables I feature but game is a treat without that feeling of guilt. I heard tell that venison contains less fat than a chicken breast without skin. Marvellous news. Venison is obviously trumping the chicken right about now but not only is it pretty much making you lose weight, it is local and seasonal. This game stew makes the most of all game available at this time of the year and some wonderful seasonal vegetables. read more


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