Day 7 : Tandoori pork burgers with tomato & coriander raita

Tandoori Pork burgers with tomato & coriander raita

recipe: Janine Ratcliffe

Olive Magazine, August 2009

According to the recipe, it should take 20minutes, serve 4, and is classed as 'easy'.

Ingredients

500g lean pork mince
1 red onion, grated
2 tbsp tandoori curry paste
coriander, small bunch, chopped
150ml pot natural yoghurt
2 tomatoes, chopped
4 spring onions, sliced
mini naans and crisp lettuce leaves to serve

Method

Put the mince, onion, curry paste and half the coriander in a bowl, season and mix real well. Form into 4 burgers.

Chargrill for about 4-5 minutes each side until cooked through. Meanwhile mix the rest o the coriander with the yoghurt, tomatoes and spring onions. Serve the burgers with warm naan and the raita.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:

Once the mix was combined, this actually made 5 good-sized burgers. I didn't have the tandoori paste, but instead used dry tandoori seasoning with a splash of oil and yoghurt. The raita recipe looked great, and was again very simple. I chose to leave out the tomatoes and have them on the side as I didn't want the raita going watery, and I'm not than keen on raw tomatoes - its the texture not the flavour! Both husband and friend said they were very filling so no-one went hungry!

Taste:

Again, these were a winner. Fresh and tasty and a real change from beef burgers which I make quite regularly. They were light and spicy! I'd use more tandoori seasoning next time, but enjoyed the raita without the tomatoes, to which I also added a dash of lemon juice. The flatbreads turned out better than earlier in the week, but I did have to call them fat-breads as I didn't roll them out quite enough before grilling! All three of us thoroughly enjoyed these as a tea-time treat, liked the fun of making up your own filling combinations and decided they were delicious!

So, all in all, a successful week's cooking, thanks to Olive, which I'll review as a whole in my next blog!

Day 6: Crisp parmesan chicken with garlic & lemon broccoli

Crisp Parmesan chicken with garlic & lemon broccoli

recipe: Janine Ratcliffe

Olive Magazine, August 2009

According to the recipe, it should take 50minutes, serve 2, and is classed as 'easy'.

Ingredients

skinless chicken thigh fillets 4
50g parmesan, finely grated
white breadcrumbs 50g
1tbsp flour
1 egg, beaten
1 small head broccoli, broken into florets
25g butter
1 garlic clove, sliced
lemon 1/2, zested and juiced

Method

Heat the oven to 200c. Season the chicken thighs. Mix the Parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.
Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:

The chicken was one of the ingredients on the list I already had, though I used free-range chicken breasts rather than thighs as those were already in the freezer. I lessened the cooking time to 30 minutes in the oven. I always finds that having to 'crisp' something with flour, egg then crumbs always puts me off making it as it seems so 'phaffy' but I followed the recipe and it was really easy - just a few more plates to wash up! Easily made within the time, served two as stated, but I also did a baked potato for hubby.

Taste:

I was worried, as I always am with dishes like this, that the crumb wouldn't crisp and would be soggy, but, true to the recipe, the crust crisped beautifully in the oven, turning a rich golden brown. The chicken itself, with a hint of Parmesan, was very tasty, but I think had I made it with the thighs as per the recipe, it would have had a little more moisture inside. Now, there's not a lot to like about broccoli, it just does the job of being green and good for you, so it was nice to hear the comment, 'I love the broccoli,' from my husband! It's not often that people actually bother to speak about the taste of things such as broccoli, but the lemon and garlic butter sauce was easily absorbed by the florets and as such, it was particularly tasty!

My one negative comment would be the overall lack of something 'wet' to go alongside it. Like I said, the whole meal would have been more moist had I used thighs, but I feel it still would have been rather dry. A homemade fresh tomato salsa, with a chilli spice, would have been perfect!
Last meal tomorrow: Tandoori Pork Burgers.

Day 5: Summer lamb and herb stew

Summer lamb and herb stew

recipe: Janine Ratcliffe

Olive Magazine, August 2009

According to the recipe, it should take 2 hours, serve 4, and is classed as 'easy'.

Ingredients

olive oil
4 lamb neck fillets or 600g diced lamb
1 large aubergine, cut into small pieces
1 large onions, sliced
2 garlic cloves, chopped
1-2tbsp harissa - add more if you like it spicy!
chopped tomatoes, 1x400g tin
300ml lamb stock
large bunch parsley, chopped
1/2 lemon juiced

Method

Heat the oven to 190c. Heat 1tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened bit. Scoop out the aubergine then add the onion and garlic and cook until softened.

Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 1 1/2 hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:

I used the lamb neck fillets and chopped them into chunky chunks before browning. It was, again, very easy, a case of chopping, frying, adding and cooking. the lamb was beautifully soft after the time given and it definitely served four, well, would have done had I used four fillets not three.

Taste:

This is by far the tastiest of the recipes so far! Absolutely delicious. Like I said, the meat was very tender and soft and had taken on the spicy harissa flavours. If I made it again, I'd add another spoon of this as the recipe suggests as it was 'nicely warming' with just the 2 tbsp. I served it with rice as suggested, but I also made flatbreads: They were a first attempt, and a bit heavy, but went well with the stew as I added coriander seeds which complemented the Moroccan feel to this dish. I lightened it up even more with a dollop of creme fraiche, but I'd have used natural yoghurt had I had any left from making the flatbreads! I served it with a fruity red, as below, but a crisp white would have been just as nice.

Overall, very easy and easily the tastiest yet.

Day 4: Sausages braised in cider

Sausages braised in cider

recipe: Janine Ratcliffe

Olive Magazine, August 2009

According to the recipe, it should take 1 hour, 20minutes, serve 4, and is classed as 'easy'.

Ingredients

olive oil
8 sausages
2 onions, sliced
4 rashers streaky bacon, chopped (optional)
2tsp flour
350ml dry cider
1tsp mustard
1kg potatoes, peeled and chopped
150ml milk
1 bunch spring onions, chopped
butter 50g

Method

Heat a little oil in a frying pan with a lid. Brown the sausages then remove from the pan. Add the onions and bacon and cook for 15-20 minutes. Add the flour and stir until absorbed. Gradually add the cider then the mustard, and sir until dissolved. Bring to a simmer then add the sausages, put on a lid and cook for 45 minutes.

To make the champ, put the milk and spring onions in a pan and cook for 10 minutes. Turn off the heat, add the butter and leave to melt. Boil the potatoes in salted water until tender. Drain and mash with the milk mix. Serve with the sausages and gravy.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:

Easy enough to make, within the time, and gave 4 portions as described. I was in a hurry when browning the sausage and wish I'd taken the time to brown them all over for a little longer, just for the look and presentation. I completed all the first steps, then put everything together in the slow cooker on high for 3 hours, rather than let them simmer on the hob, as we were going out. I made the champ when we returned and, hey presto, a delicious meal ready!

Taste:

Really scrummy! The sauce was thick and sticky, and had permeated the sausages, making a complete dish. The mash was as I usually make it, and just as tasty, melting into the sauce. Just what we needed at the end of a hard day watching athletics and cricket, listening to V-Festival from the garden!

Day 3: Orzo, feta and pepper salad

Orzo, feta and pepper salad
recipe: Janine Ratcliffe
Olive Magazine, August 2009

According to the recipe, it should take 20minutes, serve 4, and is classed as 'easy'.

Ingredients

1 red onion, finely sliced
2 tbsp red wine vinegar
olive oil
250g orzo (tiny grain-shaped pasta)
roasted red pepper from jar, 3 - sliced
1 200g block feta, crumbled
2 tbsp pine nuts, toasted
small bunch mint, leaves chopped


Method

Put the onion in a bowl, seasons really well and toss with the vinegar and 3tbsp oil. Leave to marinate and soften.
Cook the orzo ( I couldn't find orzo so used mini farfalle) in salted boiling water until just tender then drain and rinse under cold water and drain really well again. Toss with the onion and dressing then gently mix through the rest of the ingredients.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:
Brilliantly easy (as it is only really assembling ingredients), within the time limits and did as it said, serving four, even a very hungry caterpillar...I mean husband! I even had half the pack of pasta left and bottled the oil from the peppers jar to use in a dressing at some time in the future.

Taste:

There's definitely a light summertime feeling to this dish! The sharpness of the onions with the richness of the pepper and sourness of the cheese was delicious against the toasted crunch of pine nuts, even if I did forget them for little while whilst toasting. Sorry! The pasta element, even though I couldn't find orzo and used mini farfalle instead, actually filled up the husband, though he did ask where the meat was; I placated him by explaining he had cheese instead and that I was fairly sure sausages were on the menu tomorrow night! A summer-teatime winner: delicious!

Day 2: Mozzarella, beetroot and rocket salad

Mozzarella, beetroot and rocket salad
recipe: Janine Ratcliffe
Olive Magazine, August 2009

According to the recipe, it should take 10minutes, serve 2, and is classed as 'easy'.

Ingredients

50g bag rocket
1 ball mozzarella, torn into pieces 4
cooked beetroot, cut into wedges
2tbsp red wine or sherry vinegar
1tsp dijon mustard
2tbsp toasted pine nuts


Method

Divide the rocket, cheese and beetroot between two plates. Whisk the vinegar ( I used red wine vinegar) and mustard together then whisk in 2 tbsp olive oil and season. ( I put it all in jar and shook it!) Drizzle over the salads then scatter over pine nuts.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:
Again, very easy to make and well within the ten minutes, especially if you don't spill beetroot juice everywhere along the way! I used a 70g bag of rocket to serve two, rather than the 50g suggested, all 4 beetroot and the whole mozzarella. Again, though, the very hungry husband (a bit like the very hungry caterpillar but I don't think he's going to turn into a butterfly just yet!), having been swimming this time, was 'extra' hungry. I gave in and popped a (I'm not ashamed to admit it) ready-made frozen garlic bread into the oven to fill him up. This meal would be perfect as a summer Saturday lunch rather than a work-day tea.

Taste:

The dressing was one I make regularly and added a needed zing to this dish, although a drizzle of lemon would work alongside it. There is no denying the flavour combinations are well-chosen, but in its simplicity, it sacrificed a little depth of flavour and with each bite, a little of its character was lost. My husband doesn't actually like beetroot; his suggestion was to add bacon, however, that's his suggestion for most meals! Despite this, he did eat half the beetroot, and really enjoyed the rest of the salad. I'd use these flavours again but in smaller portions, perhaps as a starter or main course garnish, rather than a stand-alone dinner.


Looking forward to tomorrow's Orzo, feta and pepper salad.

Day 1: Lemon butter fish with pepperonata

Lemon butter fish with pepperonata

recipe: Janine Ratcliffe

Olive Magazine, August 2009

According to the recipe, it should take 30minutes, serve 2, and is classed as 'easy'.

Ingredients

olive oil
1 red pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
1 tbsp raisins
1 tbsp capers, drained and rinsed
2tsp demerara sugar
1 tbsp red wine vinegar
25g softened butter
1/2 lemon zested and juiced
2 firm white fish fillets, such as haddock or pollack

Method

Heat 2 tbsp olive oil in a shallow pan. Add the peppers (I found that only about 2/3 of each pepper was necessary and about half a large onion) and onion and season with salt. Put a lid on - I used a cartouche - and cook gently until softened but not coloured. Add the raisins, capers, sugar and vinegar, stir well and cook for 10 minutes until the liquid has reduced.

Mix the butter with the lemon zest and a squeeze of the juice and season. Spread over the fish and then grill for 4-5 minutes until just cooked through. Serve with pepperonata and salad. I used little gem lettuces as per the picture!

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:
Yes, it was very easy to make within the thirty minutes and served two, although the very hungry husband, having been out on a long run, would have preferred a little more! Some crushed new potatoes might have done the trick.

As mentioned, I used a little less pepper and onion but ended up with a good balance of fish and pepperonata. The picture in the magazine showed that there was quite a lot of 'sauce' in the pepperonata, but I found that just the the 1tbsp vinegar and 2tsps sugar didn't produce as much as that. Perhaps double these quantities and a splash of olive oil would have created more?

Taste:

Excellent! The flavours worked well together and the lemony fish and sweet'n'sour peppers complemented each other. It definitely needed a different texture, which the crunchy little gem lettuce gave. I'd definitely make this again, but with a little more sauce and something to 'fill-up' the husband!

7 meals, 7 days, 2 people, £35

First and foremost, I'm loving my new kitchen and thought I'd begin as I mean to go on with some cooking. I got out of the habit while the kitchen was being 'created', then we went away on honeymoon and so, now I'm back, let's see what can be done!

At the airport, I picked up a copy of the BBC's Olive magazine, which I enjoy as it's a range of chat, recipes, recommendations and home stuff. One of their articles in the August issue was entitled '7 meals for £35'. All the recipes looked summery and tasty and I thought since I'd still got a week or so of holidays left, I could try it out.

First though, I needed to go shopping!

The list gave all the ingredients needed for the week, including any store cupboard ingredients, and cost the Olive team £34.67. Having looked through the list, I already had a red pepper, home-grown parsley and mint and chicken pieces. So I popped down to the shops and bought the requisite items. I couldn't find 'orzo' pasta and had to settle for mini farfalle instead! The cost? £29.06, but that was with the above exceptions.

I did not, however, have several items from the store cupboard list: lamb stock (do people really have a supply of this, or even lamb stock cubes, in their cupboards?); dijon mustard ( usual fridge-favourite of mine); harissa paste and pine nuts. Having been away, I also needed to stock up on eggs, milk, and Parmesan.

If you did have all the items in the stock cupboard, I think the price given would have been nearly spot-on.

When I returned I looked through the recipes in more detail and noticed that if a dish was served with something, for example, a salad, new potatoes, naan bread or rice, those weren't included in the price, but again, most people would have those in the cupboard anyway. I may have to have a go at my own flat-breads later in the week - any recommended recipes greatly appreciated!

So, for the rest of the week, I'll publish a post a day, letting you know how I got on with each recipe, how it looked in comparison with the magazine's lovely-looking pictures, and, most importantly, how it tasted!

Original photograph: Lis Parsons, Recipe: Janine Ratcliffe. Both from Olive, August 2009

First up: Lemon butter fish with pepperonata.