Portuguese-Style Cutlets

I’d bought some lamb cutlets from the butcher to make this recipe, sounds easy and something different to do with lamb..

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First I cooked the onion in butter and then added the tomatoes.

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It says to leave the tomatoes and onions to cook slowly but after only about 10 minutes they had nearly dried out so I removed from the heat and had to force through the sieve to get any liquid.

I used what I did manage to sieve to make the rest of the sauce with the cornflour and stock..

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I had all the onions and tomatoey bits left in the sieve and I ended up just eating them straight from the sieve!

Next I grilled the lamb cutlets for a few minutes on each side. The recipe says to arrange the cutlets and sauce around a green vegetable, I had some broccoli and baby sweetcorn so I arranged the cutlets around them and poured the sauce over..

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So this was dinner for the three of us and am now regretting only getting 4 cutlets! They are nicely cooked, as is the veg but it’s the sauce that’s really good! It’s hard to describe but it’s meaty but with a tang from the vinegar!

I think we had the dish completely scraped clean!

Would I make this again? Yes!

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Beef and Mushroom Casserole

It’s definitely casserole weather, and this is my favourite kind of recipe, slow cooked all in the one pot…

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Annoyingly the shop I was in didn’t have baby onions, and then when I got home I realised I had forgotten the carrots! So I just used 2 large onions sliced and then I used a whole turnip to replace the carrots.

Then I cut my meat into chunks before rereading the recipe and realising it says strips! Pretty sure that’s not essential!! So the meat was dipped in the seasoned flour and then fried and then into the casserole..

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Then I fried the vegetables and perhaps my turnips were in slightly too big slices..

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Once they were starting to brown I transferred to the casserole with the mushrooms. Then I cooked the flour in the pan, added the stock and then once it had been boiling for a few minutes it was poured into the casserole..

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So after what ended up being nearly 3 hours it was looking pretty good to me!

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The meat was almost falling apart, and the turnips had kept their shape mostly but were lovely and soft, so maybe it was a good thing I’d kept them as larger slices!

This was delicious! I’m not the biggest fan of turnip and don’t cook it much, but in this it was sooo good! It almost had a slight sweetness to it that was good. Overall this was well worth the wait!

Would I make this again? definitely..

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Apple Snowballs

I do love the name of this recipe, and think it’s the perfect sounding pudding for the colder months!

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First thing I did was prepare the apples, and its not easy scooping out the cores! I don’t have an apple corer so had to chop them out! Then the apples went into the sugary water to simmer, although I took my eye off them for a bit and ended up boiling a bit too furiously! After only a matter of minutes they had started to disintegrate, and had actually fallen apart!

I had to use the jam to stick them back together!

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I had used my homemade rhubarb and ginger jam for this.

So then I started with the meringue, and think I’m going wrong somewhere. It looked lovely and shiny when the egg whites had been whisked until stiff and then the sugar whisked in. Then it goes all grainy when I folded in the sugar. Was thinking I should’ve stopped after I’d whisked in the sugar. Anyway that was spread round the apples..

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After just over 15 minutes they were a light golden brown..

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Maybe a perhaps too brown? Anyway I managed to successfully lift them on to a plate and this was pudding..

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This was great! The meringue is soft, but not too soft, and just the right level of sweetness. The apples are nice and soft and they are sharp but that combined with the jam and meringue is pretty great! Overall another fab recipe!

Would I make this again? Yes!

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Banana Surprise with Jam Sauce

There’s a few slighty odd banana recipes in this book, weirdly bananas features a bit too often in some savoury dishes which is hard to get used to! Thankfully this is a sweet recipe..

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So I think my husband and daughter are a bit wary when I suggest a banana recipe so I was making this just for me! So I quartered everything, and I have a Yorkshire pudding tin which I put in the oven to heat up with some butter in it.

Then I poured in the mixed up batter..

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I sliced my banana rather than cut in half crosswise and then lengthwise, then dropped the pieces into the batter..

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This went back into the hot oven, and rather than leave for 45 minutes like the recipe suggests, I kept a much closer eye on it. After 15 minutes it was looking really puffed up and starting to golden, so I left for about another 10 minutes, and by then was looking pretty impressive..

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It came out of the tin very easily and smells so good!

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I was going to make a jam sauce but the suggested recipe needs arrowroot which I don’t have, so I just heated up some jam and kind of drizzled over it..

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So this was my pudding and I blooming loved it!! It’s basically a banana Yorkshire pudding with jam, but it really is great! I was wishing I’d made more even just for me!

Would I make this again? Yes, loved it!

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Red Tomato Chutney

I love a good chutney and have even got my 7 year old asking for chutney in her sandwiches!! This is a nice simple one..

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I only had 1lb of tomatoes so had to quarter everything else..

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Even measuring out a quarter of the mustard seeds, allspice and cayenne pepper seems like a decent amount..

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The recipe says to put the mustard seeds and allspice in muslin, but I don’t have any so decided to just throw them in with the skinned tomatoes..

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The tomatoes and spices are left to cook and do pretty quickly turn into a pulp, did not take as long as the recipes suggests. So then I added the sugar, salt and vinegar..

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That was all left to simmer until it was thick with no liquid, which did take a bit longer. I think after about 30 minutes it was looking thick and dark and sticky, and the smell in th kitchen was fab!

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By the time it had simmered down to a thick consistency, I really didn’t have much left! I only had enough to fill one ramekin!

I left it to cool for a while before trying. I tried it first with some cheese and crackers and was really good, it is quite a thick chutney that has to be spread on rather than drip down the edges! The flavour is great and I think I had nearly half of it in one sitting!

Would I make this again? Yes!

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Fluffy Spoon Bread

I had bought a packet of cornbread mix to make the skillet custard corn bread and had half of that left to make this. I know I should really be using cornmeal but I couldn’t find that anywhere so was using this bread mix stuff, which is flavoured with cheese and peppers!

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Firstly I had no idea how much a quart is in ml, I did search and ended up getting different results, I had to just pick one and went with 1 quart being 1136ml. I only had 4 oz of the cornbread mix left to started off heating up just under 600ml of milk.

Then I stirred in the cornbread mix..

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It did thicken up really quickly and was always soft so wasn’t sure how long I should really cook it for. After only about 5 minutes or so I removed from the heat and added the butter then stirred in the eggs and transferred to a Pyrex dish..

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After 50 minutes it was nicely risen and turned a dark brown..

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I had no idea what to serve this with, the recipe does say to serve instead of bread but I had some left over chilli so we had it with that..

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So I know that looks rubbish but it’s actually pretty good! It’s not as fluffy as the recipe title suggests but it’s a nice soft consistency and not too stodgy! I did think it was pretty good with the chilli and I also think it does not need any more butter!

Would I make this again? Maybe!

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Roast Mock Duck

There’s no actual duck in this recipe and bit of an unusal recipe this one…

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I went off to the butcher to get the flank steak which I was told is just a braising steak, so bought 1lb to make for the three of us.

I bashed the steaks out and lined a casserole pot with half of them..

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Then I mixed up the herbs and only had purple basil!

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When the recipe says 1 tbsp of green pepper I wasn’t sure if this is meant to be a chilli pepper or a regular large pepper. I had one green pepper in the fridge and rather than just use half a tablespoon of that I threw the whole thing in..

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The stuffing mix was then spread over the steak in the casserole..

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Then the rest of the bashed steak was placed on top..

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Finally I poured over the stock, covered and put in the oven for about an hour and a half, and then another 30 minutes with the lid off.

After all that time and especially after the time with the lid off, the meat looks a little bit dried out..

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Doesn’t really look anything like a duck so am still not seeing the relevance of the title! It does cut up really easily, despite the meat looking all dry on the top it just falls apart.

The steak underneath is much softer as you would expect!

I couldn’t decide what to have with this, and ended up just making some rice..

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So it does all look a bit dry but on eating is actually moist in places! The stuffing and the meat on then bottom are lovely and soft and actually is pretty good combined with the drier meat on top. I have to admit I was disappointed when I took this out of the oven but yet again tastes way way better than it looks and the three of us ate the lot!

Would I make this again? Yes!

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Classic Mayonnaise

I’ve never actually tried to make mayonnaise before, always been happy enough with the stuff from a jar but am making an effort and having a go!

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So have to admit that my first attempt at this was a complete disaster! It totally curdled and I followed the instructions to try save it totally didn’t work! So I had to start all over again!

First it’s one egg yolk with the mustard, salt, pepper and sugar..

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Then it’s a lot of whisking and slow adding of the oil. I did have to add a few drops of vinegar every now and then when it did get too thick..

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It started out quite a dark colour but after adding the vinegar it does start to lighten. I had measured out the full quarter of a pint of oil but I didn’t quite use the lot. It was hard to know when it was ready and if I should add all the oil or more oil, but I decided to stop when I felt I had the right consistency, then I added the last of the vinegar and it did lighten a bit more..

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It’s not the bright white colour that you expect mayonnaise from a jar to look like, but I don’t think it looks too bad! Does have a nice shine to it!

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We were having grilled tuna steak and asparagus for tea and this went all quite nicely with that!!

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It is a nice thick mayonnaise and it does have quite a strong flavour from the mustard and vinegar which I enjoyed, it is maybe on the side of too salty but I quite like that!

Would I make this again? Yes, much prefer this to the bottled stuff and was worth the effort!

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