inspiration

Mince and gravy with herby, cheesy dumplings

| adamcockle

minceblog3

Here the mince and gravy (though delicious) play second fiddle to the moist, cheesy, herby dumplings.  This recipe also features the first appearance of my patented (not really) ‘oomph’ that I love to add to all sorts of soups, sauces and stews.

Ingredients:

For the mince and gravy:

  • 750g beef and pork mince (or just beef if you prefer)
  • 1 large onion
  • 1 stick of celery
  • 300g baby button mushrooms
  • 2 large carrots
  • 2tbsp plain flour
  • 500ml beef stock
  • Salt and pepper to taste

For the oomph:

  • 4tbsp red wine vinegar
  • 1tbsp maple syrup
  • 1tbsp fish sauce
  • 1 or 2 bay leaves
  • 6 to 8 peppercorns

For the dumplings:

  • 100g self-raising flour
  • 50g of butter (cold from the fridge)
  • 25g grated cheese (I used a mature English cheddar)
  • 1tbsp chopped parsley
  • Pinch of salt
  • 1 – 2tbsp milk

Method:

For the oomph:

Put all the ingredients in a small pan and cook on a medium high heat until the liquid has reduced to about two tablespoons. Drain through a sieve to remove the peppercorns and bay and leave aside until later.

For the mince and gravy:

Heat a drizzle of oil in a frying pan.  Finely chop the onion and celery and add to the pan along with a good pinch of salt and pepper.  Stir regularly until the onion is just starting to turn a bit golden.  Peel and chop the carrots into generous chunks and add to the pan along with the mushrooms.  Stir together until everything looks glossy and the mushrooms are staring to colour.  Transfer the onions, mushrooms and vegetables into a large saucepan.

Put a drop more oil in the recently vacated frying pan and add the mince along with another good pinch of salt and pepper.  Brown the mince on a high heat until the pan starts to look dry and then sprinkle in the flour.  Stir thoroughly for a minute or two until the flour is incorporated and then transfer the mince to the saucepan to join the onions and vegetables.  Add the stock to the saucepan.  Ideally you want the mince and vegetables to be just covered so add a little bit of water at this point if you have to.  Add the oomph.  Cover and simmer on a medium-low heat for a couple of hours until the mince is melting and tender (you can also pop your mince and gravy into a low oven if you prefer).

For the dumplings:

Start making your dumplings once your mince and gravy is ready.  Put the flour in a bowl and add in the cold butter cut into small chunks (or grated).  Rub the butter and flour together for a few minutes until the mixture resembles course bread crumbs.  Stir in the salt, cheese and parsley.  Add the milk a little at a time and stir until the mixture comes together in a firm but sticky lump.  Form your dumpling mixture into little balls (I made about 10 golfball sized dumplings) and plop them in with the mince and gravy.  Do not crowd the dumplings as they will plump up as they cook.  Put the lid on the saucepan and continue to cook on medium-low heat for 12 minutes.

Serve generously in big bowls and ideally with a nice bottle of beer or glass of hearty red wine.

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Crumble pancakes

| adamcockle

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Ingredients:

For the pancakes:

  • 3 eggs
  • approx. 180g self-raising flour (see below)
  • 3tbsp caster sugar
  • 1/2tsp baking powder
  • pinch of salt
  • 1tbsp melted butter or oil
  • 3 – 4tbsp milk
  • 25g crumble mix (see recipe)
  • Butter for frying

Method:

Start by weighing your eggs (in their shells) and measure out the same weight of self-raising flour.  Break the eggs into a large jug and then add the flour , sugar, salt, baking powder and melted butter.  Add the milk a splash at a time and stir the mixture together until you have a thick but pourable consistency.

Melt a knob of butter in a large frying pan and, once it starts to froth up, pour or spoon in your pancake mix (as much as you like, depending on what size you like your pancakes – I made about 10 small ones with these quantities).  Immediately sprinkle some of your crumble mix on top of each pancake and tap down gently with a spatula.  Once bubbles start to form on the surface of the pancake, flip over and cook until golden on the other side.  Transfer your pancakes to a plate in a low oven until the rest are ready.

Serve with a knob of salted butter and an indulgent drizzle of maple syrup.

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Simple sides: citrus and herb compound butter

| adamcockle

butterblog

Add extra zipp to steak and seafood, or stir into risotto and scrambled eggs . . .

Ingredients:

  • 250g salted butter (at room temperature)
  • 1 clove garlic (finely chopped)
  • Zest of 1/2 a lemon
  • Zest of 1/2 an orange
  • Pinch of chilli flakes (or more if you like it spicy!)
  • 1tbsp fish sauce
  • 1tbsp maple syrup
  • Ground black pepper to taste

Method:

Place the butter in an electric mixer and, using the paddle attachment, whip the butter on high speed until smooth.  Add in the rest of the ingredients and whip for another minute or two until everything is incorporated.  Splodge your herby, zesty butter onto a large piece of parchment paper or clingfilm and roll into a tight, sausage shape.  Pop in the fridge until firm.  Simply slice off pieces as you need them.

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Crispy breaded pork chops

| adamcockle

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Ingredients:

For the pork:

  • 4 boneless pork chops
  • 50g breadcrumbs (I used panko)
  • 2 medium eggs
  • Flour
  • Salt and pepper
  • Vegetable or sunflower oil

Method:

Trim the fat from the chops with a sharp knife.  Place the chops between sheets of parchment paper or fold inside a piece of clingfilm.  Using a rolling pin (or meat mallet) gently bash the chops until they are 1cm thick.  Take 3 plates – sprinkle one thickly with flour and season the flour generously with salt and pepper,  crack the eggs into another and lightly beat with a fork, and then onto the last plate put the breadcrumbs.

Take your flattened pork chops and first dip into the seasoned flour until well coated, shake of the excess and then dip into the egg followed by the breadcrumbs until thoroughly coated.  You can stop here if you like, but I like to ‘double dip’ by dipping the chops into the egg and then breadcrumbs for a second time – the final product will be extra crunchy!

Cover you chops and place in the fridge for about half an hour to set up.  Remove from the fridge and fill a large, deep frying pan with about 1cm of oil.  Heat the oil on medium high until a pinch of breadcrumbs dropped into the centre of the pan sizzle immediately.  Carefully place the chops into the pan (don’t overcrowd the pan – cook in batches if you have to) and cook for a few minutes on each side until crunchy and golden.  Remove from the pan and leave to drain on sheets of kitchen paper to remove the excess oil.

I served my pork chops with roasted broccoli and green beans, mashed potatoes and a simple gravy.

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Eating out: Spitfire BBQ, Bristol

| adamcockle

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Spitfire BBQ is a new addition to the popular Bristol Harbourside. Boasting ‘caveman style’ cooking and speciality dry rubs and sauces, it promises to be a carnivores paradise.

The first thing that strikes you when you enter Spitfire BBQ is the reassuringly authentic smoky atmosphere. Combined with the cosy American diner style booths and quirky decor, one immediately gets the feeling that the food is going to impress.  The waiting staff are casual, friendly and efficient.  The drinks menu boasts a fine selection of classic cocktails and other more original creations, along with an impressive number of beers and ciders.

And so to the food, and meat is certainly the word of the day.  From starters to sides and mains, meat is the star.  Burgers, sausages ribs and steaks, all topped with, wrapped in and adjacent to even more meaty treats.

My starter was one of the few options that came sans-pork (plenty of that to come later) – the Braai bread, a gorgeous, moist bread dough cooked directly on hot coals and served swimming in scrumptious garlic butter.

This was followed by a main of Spitfire ribs.  These signature ribs are available in three sizes – small, big and huge.  I ordered the ‘big’ – and boy do they mean big!  I was presented with a slab of pork belly that could easily have fed 4 people.  The meat was smoky and charred on the outside, but deliciously melting and moist on the inside, and all coated in a delicious, but not overpowering, BBQ glaze.

My sides consisted of the aptly named dirty fries – chunky, skin on chips topped with pulled pork – and some rather pedestrian onion rings (the only disappointment in an otherwise thoroughly satisfying meat-feast).  This was all washed down with a couple of pints of wonderful FUBAR pale ale from Welsh beer heroes Tiny Rebel Brewery.

In conclusion – leave your vegetarian friends at home and embrace your inner caveman, Spitfire BBQ offers a selection of food guaranteed to tickle any carnivores fancy.

Spitfire BBQ

Tiny Rebel Brewery

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Simple sides: White bean mash

| adamcockle

beanz2

A delicious alternative to potato mash . . .

Ingredients:

  • 2 tins white cannellini beans
  • 2 cloves garlic, peeled (I used smoked garlic)
  • 1 bay leaf
  • Chicken stock cube
  • 2tbsp butter (melted and left to cool)
  • Salt and pepper to taste

Method:

Empty the beans into a pan (liquid and all) and pop in the garlic and bay leaf.  Bring up to a simmer and add in the stock cube.  Leave to simmer for 10mins.  Drain the beans but retain the cooking liquid.  Fish out the bay leaf and transfer the beans and garlic to a blender (you can also use a stick blender).  Add the melted butter to the beans and blend on a high speed.  Drizzle in the retained cooking liquid until you have a smooth, thick paste.  Season to taste with salt and pepper.

I served this bean mash with griddled pork chops and some steamed greens, but you can use it wherever you’d normally have regular potato mash.

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Steamed mushroom buns and greens in miso butter

| adamcockle

dumplr3

Ingredients:

For the dough:

  • 2/3 cup warm water
  • 2tsp instant yeast
  • 2tbsp sugar
  • 1tbsp sunflower or vegetable oil
  • 1 + 1/4 cup bread flour
  • 1tsp salt
  • 1/4tsp baking powder

For the mushroom filling:

  • 250g mushrooms (I used a mixture of chestnut and shitake)
  • 5 spring onions
  • 1 clove garlic
  • 2tbsp oil
  • 2tbsp soy sauce
  • 1tbsp maple syrup (or honey)
  • 1tbsp oyster sauce
  • 1tsp chinese five spice
  • 1/2tsp ground szechuan pepper

For the greens:

  • 1tbsp butter
  • 1tsp miso paste
  • Greens of your choice (I used a mixture of spring greens and baby bak choi)

For the dipping sauce:

  • 4tbsp soy sauce
  • 2tbsp maple syrup (or honey)
  • 2tbsp rice wine vinegar
  • 1tsp chilli oil (or more if you like it spice)
  • 1tsp sesame oil

Method:

For the dough:

Mix the water, sugar, and yeast in a bowl until the yeast has dissolved.  Add the oil and then stir in the flour and salt.  Once the dough comes together in a sticky lump, transfer onto a floured surface and knead until smooth (about 5 to 10 minutes).  Put the dough aside in an oiled, covered bowl until risen to double its size.

For the mushroom filling:

Heat the oil in a large pan on a medium high heat.  Finely chop the garlic and spring onion and cook until the garlic has started to turn golden.  Add the mushrooms and cook until reduced in size and the pan starts to look dry (about 10 minutes).  Add the remaining ingredients and cook for a few more minutes until rich and dark brown.  Transfer to a clean bowl and allow to cool.

For the dumplings:

Punch down the risen dough and separate into small walnut sized balls (you should have about 8 – 10).  Press each ball into a flat circle (about 4inches across) and pop a heaped teaspoon of the cooled mushroom mixture into the centre. Lift the edges of the dough to enclose the filling and pinch and twist the dough to seal.

Place each dumpling on a small square of parchment paper and leave aside for about 20 minutes under a damp cloth. Meanwhile, heat some water in a pan until simmering.  Load the dumplings into a bamboo steamer (or more than one stacked on top of each other) keeping them on the parchment paper pieces.  Leave to steam over the bubbling pan for 10-12 minutes.

For the greens:

Melt the butter in a medium hot pan until it starts to froth and bubble.  Add in the miso and whisk until it has incorporated with the butter.  Toss in your greens and allow to cook until just tender.  Depending on your miso you may need to add a bit of extra seasoning at this point.

For the dipping sauce:

Mix all ingredients in a bowl. Easy!

Serve the dumplings straight from the steamer with a little bowl of dipping sauce on the side.  Best enjoyed with an ice cold bottle of Tiger beer.

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Chocolate, pecan crumble muffins

| adamcockle
mufflr2
Chocolate, pecan crumble muffin

Ingredients:

For the muffins:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1/2 cup of yogurt
  • 1/2 cup of sunflower oil (or melted butter for a richer taste)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 100g dark chocolate chips
  • 100g pecans (toasted in a hot dry pan, chopped and left to cool)

For the crumble topping:

  • 1/2 cup plain flour
  • 1/2 cup caster sugar
  • 2tbsp butter (cold from the fridge)
  • 20g dark chocolate chips
  • 20g pecans (toasted in a hot dry pan, chopped and left to cool)

Method:

For the crumble topping:

Place the sugar, flour and butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.  Stir in the chocolate chips and chopped pecans.  Keep in the fridge until needed.

For the muffins:

Preheat your oven to 180c and put cases into a 12 hole muffin tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then fold in the egg whites with a metal spoon until the mixture is uniform in colour. Finally, fold in the chocolate chips and chopped pecans.

Divide the cake mixture amongst the 12 cases in the muffin tin and sprinkle the top of each one with a generous amount of the crumble topping*.  Place in the centre of the oven for approx. 20mins until a skewer inserted into the centre of each muffin comes out clean.  Remove the muffins from the tin and leave on a wire rack to cool.

Enjoy these muffins with a big mug of sweet, milky tea.

*if you have any left over crumble topping, sprinkle it in an even layer on a lined baking tray and place in the oven once the muffins are done.  After about 5 mins break up the crumble with a fork and return to the oven for a further 5 mins until it is all crispy and golden.  Allow to cool on the tray and then transfer to an airtight container.  This crumble makes a great topping for cakes or pancakes and a perfect filling for cookies.  You could even try sprinkling some over some fruit and yoghurt for breakfast!

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Chocolate, pecan crumble muffin

Chicken salad with tahini dressing

| adamcockle

ChickensaladblogI

Ingredients:

For the salad:

  • 2 chicken breasts
  • 250g new potatoes
  • Bag of mixed leaves
  • 1/2 red onion (finely sliced)
  • 1 red pepper (finely sliced)
  • 100g green beans
  • 2tsp black sesame seeds

For the dressing:

  • 4tbsp olive oil
  • 2tbsp white wine vinegar
  • 2tbsp tahini (sesame seed paste)
  • 1tbsp honey (or maple syrup)
  • Pinch of salt and pepper (to taste)

Method:

For the salad:

Preheat your oven to 180c

Season the chicken breasts generously with salt and pepper.  Heat a small amount of oil (I like to use olive oil) in a frying pan and brown the breasts on both sides before transferring to the oven for about 15 – 20 mins until cooked through.  Leave the chicken aside to rest and cool.

Bring a large pan of salted water to a boil.  Add the potatoes to the pan and bring back to the boil for about 10 mins before adding the green beans and cooking for a further 5 mins until the potatoes are tender.  Drain the potatoes and beans and leave to cool (you can speed this process along by running under cold water).

For the dressing:

I like to make my dressings in a small jar.  Add all of the ingredients to the jar, pop on the lid and give it a vigorous shake so that all the ingredients combine.  Give it a taste and adjust the seasoning to your liking.  I find that any salad which includes potatoes benefits from a generous amount of salt in the dressing.  If you don’t have a jar you can simply whisk all of the ingredients together in a bowl.

To finish:

Cut the chicken breast into thin slices and mix together with all of the other salad ingredients and the dressing (all the ingredients come together particularly well if the potatoes are still a bit warm).  Sprinkle with the sesame seeds and serve with some crusty bread.

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