Stuff yer bake

I have always wanted to perfect poached eggs but never quite got them right, until now. I came across a blog post from Smitten Kitchen on the subject and plucked up my courage to give it a go and hey presto! perfect poached eggs. My new found skill has been featuring a lot now and I really wanted to try making the classic eggs Benedict. The only hard parts about it are making the hollandaise, although you could buy it, and of course poaching the eggs, so most of it really. Here’s my take on it, I hope you give it a try. 

Ingredients:

serves 2

1 English muffin (not the sort you have with coffee, they are very different)

2 fresh large eggs and 1 small egg yolk

1 tbsp lemon juice

1 heaped tsp mustard

75g fridge cold unsalted butter cut into cubes (this is supposed to be clarified butter but I couldn’t be bothered)

seasoning (don’t add salt if you are using salted butter)

2 slices good quality ham 

First make the hollandaise sauce by putting the egg yolk, mustard, lemon juice and seasoning into a bowl over a pan of simmering water. Whisk until it begins to froth and then start adding the butter a cube at a time, whisking it in as it melts. Continue to do this until the butter is used up and the sauce has a thick soft whipped cream consistency. Check the seasoning and then set to one side.

Cut the muffin in half and lightly toast then top each half with the ham and keep warm in a low oven.

To make the poached eggs put a large pan of water with splash of vinegar on the hob and bring to simmering point. Break each egg into a dish first (I cook each one separately to avoid disaster), swirl the water and drop the egg into the middle of the water vortex. Let it set a little for a few seconds and very gently tease it off the bottom so that it doesn’t stick. Cook for about three or four minutes, remove the egg with a slotted spoon and set the spoon onto some kitchen paper to drain. Then gently slide the egg onto the warm ham and muffin and top with a dollop of hollandaise. Repeat the process for the other egg. Delicious

I had to use up the harissa and the preserved lemons that I bought for the couscous and having seen a few recipes with harissa smeared on various meats and poultry I plumped for a whole shoulder of lamb (bone in for more flavour). Lamb shoulder is a delicious tender cut of meat and is best slow roasted to render out the fat and let it baste the meat.

I simply trimmed off some of the fat and skin and delved my knife into the flesh to make big gashes all over. I then took about 2 tablespoons of harissa and smeared it all over the meat. The meat was put on a rack and roasted in the oven for about four hours at 150 degrees centigrade. It shouldn’t colour too much but if it does just put some tin foil on top for the last part of the cooking time. When the meat has finished cooking, take it out of the oven and leave to rest for up to thirty minutes, then carve delicious thick slices. Serve with roast potatoes and whatever vegetables you like.

A whole shoulder of lamb is quite a big piece of meat, even for the two of us, so with the leftovers I made couscous. Measure out whatever quantity of couscous you want and put into a bowl. Check the back of the packet of couscous to find out what quantity of liquid you need. Measure out some lamb stock (or use whatever stock you wish) and also put a few strands of saffron into it and a handful of chopped dried apricots to plump up in the liquid. Heat the stock with the apricots to boiling point, pour over the couscous and cover with cling film for about five minutes. Chop up a handful of pistachio nuts, mint, parsley and a couple of preserved lemons. Once the couscous has absorbed all the liquid and is tender, break it up with a fork and drizzle a little olive oil over or add a knob of butter, letting it melt into the grains. Finally heat up the leftover meat fully and add along with all the other chopped ingredients. A quick and easy delicious meal.

I have never done one of these things before, but I feel I need to make the effort to join in with the fun so these are my ten best pictures.

Sweet corn fritters with sweet chilli sauce

Christmas spiced shortbread

Maple and pecan pie

Beautifully succulent BBQ chicken

Ripe peaches and raspberries crushed with cold, crisp sparkling wine

Crushed biscuits drizzled with Cointreau, and mascarpone with cream, orange zest and white chocolate mixed with fresh raspberries.

White chocolate and raspberry cheesecake

smoked salmon blinis with horseradish and lemon creme fraiche

Mortar and pestle crushing garlic and chilli

Citrus risotto with garlic chilli prawns.  So there you have it.

Thank you to the Kitchen Goddess for tagging me. I am going to tag

1. Kate 

2. Eoin

3. Kitchen Vixen

4. Donal

5. Rachel

Until a week or so ago I had never tried beef jerky. I didn’t feel it was something that was missing in my array of cuisine experiences, quite the opposite in fact, as having seen it before couldn’t imagine what anyone could possibly desire in a dry, chewy beef product. So when a friend of ours brought some quality organic beef jerky back from New York I was a bit dubious, but tried it anyway.

The Hickory smoked jerky was surprisingly nice and the packet didn’t last long. Who knew that you could dry pieces of cow to within an inch of it’s life and end up with such a nice tasting product. The other great thing about it is that, certainly the organic stuff, is actually quite a good snack to have as it is only 3 % fat, low carbohydrate and limited processing or artificial ingredients. Having got hooked on the chewy goodness I trawled the internet trying to find someone who would deliver to the UK. I finally came across Wild West Jerky and put an order in sharpish. The delivery came this morning and I wasted no time in tucking in. Their jerky is nice but not having tried a wide variety of producers, I’m not exactly a connoisseur. I like it anyway and it’s going to be featuring in my lunch box at work so I can hopefully resist the mountain of chocolate and cake that turns up in our staff room from time to time.

Tags: BeefJerky, low fat, low carbohydrate, tasty, new food

It was the other half’s turn to cook last weekend and he picked a very blokey dish of sausage and tomato bake. It isn’t a dish that I would’ve picked, probably because purely by looking at it I could hear the distant groan of my jeans as I try and force my sausagey bulk into them. The other thing is that it is a very simple dish and I sometimes struggle to do simple, thinking that complicated is more impressive. Having said all that the dish was lovely and just served with crusty bread and a glass (or four) of red wine it went down very nicely. The recipe is out of Jamie Oliver’s latest book Jamie at home.

Serves 6

• 2kg ripe cherry tomatoes, all different colours if you can get them
• 2 sprigs each of fresh thyme, rosemary and bay leaves
• 1 tblsp dried oregano
• 3 cloves of garlic, peeled and chopped
• 12 good quality Cumberland sausages or course Italian pork sausages
• extra virgin olive oilbalsamic vinegar
• sea salt and freshly ground black pepper

Preheat the oven to 190 degrees Centigrade. Place all the tomatoes, herb sprigs, oregano, garlic and sausages in one layer in a roasting tin and drizzle well with the olive oil and balsamic vinegar and season with salt and pepper. Mix this all together, making sure the sausages are on top and roast for 30 minutes. Take it out of the oven, give the tin a shake, turn the sausages and then bake for another 15 to 30 minutes depending on how golden you want the sausages. Remove the sausages from the tin and if the sauce is a bit thin boil it up on the hob until it is the consistency you want. Serve with warm crust bread and lashings of red wine. Real man food, but something for the girls to enjoy too. Grrrrrr!!