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Pete's Food Blog
20th September, 2021
Chicken Madras curry; Flapjack / crunch; cured and cold smoked salmon; Ottolenghi's Olive oil flatbreads with three garlic butter and onion rings with dipping sauce; Smoked bbq olives: Sharlotka, Russian apple cake; Roast bratwurst with mashed potato made with smoked butter, bbq olives and sauerkraut; Funnel chanterelle (Craterellus tubaeformis) soup.
Chicken Madras curry with rice
Ingredients:
1 medium sized onion cut into pieces
2 cloves of garlic
thumb sized piece of ginger, peeled
1 red chilli
2 tbl oil
3 tbl Madras curry paste
½ tsp turmeric
1 tsp ground cumin
1 tbl ground coriander seeds
4 chicken breasts cut into bite sized pieces
390 g carton of tomato purée
50 ml cream
Handful of fresh coriander leaves to garnish
Method:
Blitz the first four ingrediends to a coarse paste
Using the oil, fry the paste until fragrant (about 5 minutes).
Add the spices and Madras curry paste and fry another 5 minutes.
Add the chicken pieces and stir to thoroughly coat them with the spice mixture. Fry for a further 5 minutes, adding a splah of water if it begins to stick to the bottom of the pan.
Pour in the tomato purée, stir and reduce the heat to low and leave the curry to cook for 30 minutes with a lid on.
Finally, remove from the heat, remove the lid and stir in the creams after letting the curry stand for a few minutes.
Serve with a garnish or fresh coriander and boiled rice here.
NB. This is far better the following day, when all the flavours have amalgamated.
20th september, 2021
Flapjack/ Crunch
Ingredients:
250 g Oatflakes ( I have also used speltflakes)
125 g melted butter
125 g soft brown sugar
3 tbl of golden or dark syrup
40 g raisins
Method:
Pre-heat the oven to 200° C
Combine all the ingredients using a knife.
Pour into a well greased dish approx. 25 x 30 cm.
Press the mixture down firmly with a spatula.
Score into biscuit shapes using a very sharp knife
Bake for 12 minutes or until golden.
Leave to cool before removing from the baking dish.
23rd september, 2021
Salmon smoked along with black garlic cloves
Cured and cold smoked salmon
Cure method:
Sprinkle the salmon D-cut fillet with 3 tbl of large crystal sea salt.
Wrap tightly in clingfilm and leave for 12 hrs in the fridge skin side down. Then turn it skin side up for another 12 hrs.
Swill the excess salt off and pat dry with kitchen towel. Leave in the fridge, uncovered, for 8 hrs.
Place the fillet in your cold smoker for a minimum of 6 hrs, preferably up to 12 hrs. The temperature should not reach above 6°C.
Slice thinly to serve on sourdough or rye bread.
24th September, 2021
Three-way garlic
3 garlic butter
Ottolenghi's Flatbreads with 3-garlic butter and onion rings with dipping sauce
Ottolenghi's Olive oil flatbreads with three garlic butter and onion rings with dipping sauce
Flatbread recipe available here
Fried onion rings recipe here
25th September, 2021
Hot and cold smoking session
Smoked bbq olives
Smoking Method:
My bbq smoked olives are double smoked; first hot smoked 24 minutes starting the time count from cold and keeping the temperature between 120°C -and 130°C.
Then cold smoked (along with other produce) for 8 hrs, keeping the temperature below 6°C
In these pictures you can see that I smoked nuts, cheese, cream-cheese, butter, olives and 4dl of oil (for the olives).
BBQ sauce for olives:
Whisk together the following:
4 dl of cold smoked oil
½ dl tomato ketchup
½ dl Heinz HP sauce
1 tbl soy sauce
2 tbl balsamic vinegar
½ dl runny honey
4 tsp smoked paprika
2 tsp onion powder
¼ tsp hot chilli flakes
26th September, 2021
Sharlotka, Russian Apple cake
Sharlotka, Russian apple cake
Once again, I am indebted to my friend Darryl in Melbourne for this recipe link. Very quick and simple; ideal for when someone pops in unexpectedly. I use ½ tsp cinnamon and ½ tsp of nutmeg. I reduce the sugar to 100 g. I sprinkle the batter with demerara sugar to give a nice crisp topping. Link here
27th September, 2021
Roast bratwurst with mashed potato made with smoked butter, bbq olives and sauerkraut ( a match made in heaven).
28th September, 2021
Funnel chanterelle (Craterellus tubaeformis) soup
Ingredients:
4-5 handfuls of fresh Funnel chanterelle mushrooms
2 medium sized onions very finely chopped
30 ml of flavourless oil
2 dl water
1 vegetable stock fondant/cube
50 g salted butter ( I use cold smoked butter)
½ dl white all purpose flour
½ litre of full-fat milk
Pepper & salt
1 tsp sugar
Method:
Fry the onions in the oil until translucent.
Add the mushrooms and fry until all the moisture has evaporated.
Dissolve the stock fondant/cube in 2 dl water.
Blitz ⅔ of the mushrooms with the stock.
Melt the butter in a saucepan and whisk in the flour to form a roux. Add the milk a little at a time, whisking until the roux is smooth and then so a soup consistency is achieved.
Mill a generous seasoning of pepper into the soup and stir in the blitzed mushrooms, together with the remaining ⅓ of the mushrooms.
Add 1 tsp of sugar and salt to taste if desired.