Dinner With The Omnivore

Posts Tagged ‘recipe

Preview of my next life.

I have noted before that the middle of the Alps is a foolish place for a fish-lover. In my next incarnation I shall get into sailing at an early age, and spend my summers on the Med, skippering yachts for wealthy holidaymakers while eating nothing but fresh fish and trousering the sort of fortune which will allow me to spend every winter snowboarding without the inconvenience of having to work. Why don’t they tell you about these options when they’re dishing out careers advice in school? Because they want you to have the same kind of boring crappy life they do, that’s why.

Anyway, the quest for acceptable fishy food continues to be reasonably successful, with the discovery of marinaded anchovy fillets on Casino’s deli counter, actual real kippers in Leclerc, and the possibilities offered by paella. Or pseudo-paella, if I’m honest, but you have to take what you can get this far inland.

The key to competent paella, I discover, is to remember that it is not risotto. Risotto is soggy and frankly rather uninspiring, whereas paella is drier and generally tastes of something. Fish, if we get it right. Cook it the way you would rice (ie twice as much water as rice, cook until the water disappears then put a lid on, turn the gas off and waut for 10 minutes). This means it takes about 20 minutes from start to finish, so if you want it full of chicken legs and other things which take longer than that, you have to cook them first. I discovered this the hard way and ended up with a sticky sludge of overcooked rice and undercooked chicken. I think we may well have eaten takeaway pizza that evening.

Risotto. Yes, it does look like dubious porridge with bits in.

The easiest way to obtain a decent fishy vibe without access to proper fish is to make liberal use of tinned tuna and smoked salmon, but I was aiming to avoid a rice-based version of Alpine Fish Pie, and besides, one of the attractions of paella is that it’s full of seafood. Frozen seafood clearly isn’t a patch on fresh stuff, but it works reasonably well as long as you cook it with a load of other things, and isn’t nearly so taseless as frozen white fish, which is a complete waste of money if you ask me.

Having discovered early on that I needed to pre-cook the chicken legs, I ditched them as an ingredient. Well, can you be bothered cooking dinner twice? No, me neither. I also ditched the white fish idea in short order (see above) and replaced it with salmon, which makes a better fist of surviving the freezing process. This is a long way off being authentic, but at least it tastes of fish.

Finally, a handful of big fat prawns complete with heads and whiskers adds yet more fishiness as well making the whole thing look more or less like real paella. I’d add a few mussels in shells for the same effect, but nowhere round here sells mussels other than in vac-packed moules marinieres form, and they’re always disappointing so I never bother.

So here it is, the final tweaked and tested Alpine Paella recipe. Ta-daaah!

Alpine Paella

You will need: about five cm of hot chorizo sausage; an onion; some frozen peas; frozen seafood mix; salmon steak; big fat prawns; paprika; paella rice.

Slice up the chorizo and fry it along with the onion and frozen peas. Chop up the salmon into chunks and add it along with the seafood and big prawns. Season with paprika and pepper, then sauté the lot for five minutes or so before adding the rice along with twice its own volume of water. Cook until all the water has disappeared, then turn the heat off, put a lid on the pan and leave to steam for 10 minutes.

I realise there is an irritatingly Jamie Oliveresque haphazardness about these instructions, what with the glaring lack of specific quantities of anything, but really it depends on how much of the stuff you want. I find that one salmon steak is enough for two, as is a whole onion, so I add enough of everything else for two as well and then eat it two days running. It reheats well in the oven, usual caveats regarding reheating rice without killing yourself. I’m sure you’ll all manage.

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Peace, love and meusli. Man.

Meusli has always had a rather beardy left wing vibe about it, the sort of worthy breakfast sandal-wearing vegan types might eat while reading Guardian supplement articles about women’s fair trade goat-weaving cooperatives in the Congo. Pity really, because if you believe what Wikipedia has to say about it, regular meusli consumption will probably make you immortal. Unfortunately Wikipedia is blatantly talking complete tosh on this occasion – “the presence of manganese in Muesli along with low saturated fats keeps your heart safe” indeed, what on earth is that supposed to mean? My heart will somehow turn aside large serrated knives just because I’ve had my meusli this morning? Excuse me if I don’t put that one to the test.

Meusli has moved gradually in from the health food fringe over the past 40 years or so with commercial brands like Alpen and Country Store and the rise of some kind of toasted crunchy cousin called granola. Which is all well and good but for the fact that they all seem to have more sugar in them than a packet of chocolate Frosties. I’m not about to get all paranoid about sugar consumption, but the fact is that I’m just not a big fan of the stuff, and I definitely don’t want it by the tablespoonful at breakfast.

So having sampled various over-sweetened cereal-and-seed combos, I am reduced to making my own meusli. Now how embarrassingly middle class hippie Guardianista is that? No, I’m not sitting here wearing eco-friendly Nepalese cotton trousers and a beard you could hide an endangered species in, honestly. We’ve even got one of those chavtastic huge flatscreen telly contraptions at the moment, though admittedly it’s not actually ours and for my money it could go back in its box and live in the attic until its owner reclaims it next winter. But it seems churlish to deny convalescing man the pleasures of Playstation, so I suppose it’s destined to dominate the living room all summer.

The big advantage of custom meusli making is that you can have exactly what you want in the stuff. Home meusli evangelists are inclined to bang on about how much cheaper it is, but I suspect they’re eating really very dull and politically correct breakfasts indeed and rejecting all the nice bits as being too bourgeois.

Wholefoods with a sense of humour - that's new.

The starting point for DIY meusli is either the cereal mix which health food shops sell as ‘meusli base’ or (my preferred option) uber-cheap supermarket own-brand meusli. This stuff has none of the luxury nice bits, but it does have a few extra odds and ends over the basic cereal mix and (where I get it from anyway) it’s actually cheaper. Start by emptying it into a big bowl.

You are now ready to embark on the customisation process. Add whatever you like in whichever proportions you please. Herewith a few suggestions:

Nuts: personally I really don’t like nuts in my meusli, though I’ll make an exception for flaked almonds. But nuts are definitely traditional, and remain popular. You mught want to look for pre-chopped ones though.

Pumpkin seeds: tasty addition, and one which livens up the appearance of your meusli, the rest of which tends to look a bit bland and generally oat-coloured. Mainly because it’s full of oats.

Sunflower seeds: also rather oat coloured, but another tasty addition. Get shelled ones, or you’ll be picking bits of shell out of your teeth all day and people will think you’ve been at the gerbil mix.

Linseeds: ‘good for you’ apparently (whatever that means) though they don’t taste of anything much. I’m told they have a laxative effect, so I wouldn’t go overboard with them if I were you. Not if you have to go anywhere after breakfast anyway.

Sesame seeds: lots of taste in these, especially the toasted ones, so you don’t want to add too many of them either or your whole brekkie will taste of burger bun.

Raisins: I know a lot of people aren’t big fans of raisins in meusli, but I think they’re essential. Any old raisins will do, but those fancy packets of mixed ones are nicest.

Tropical fruits: not that keen, I have to say, as I find it a bit chewy, but I can see the appeal. Mixed fruit bags usually give you pineapple, papaya, banana and coconut, along with a few more raisins for good measure.

Cranberries: very sour, but an interesting extra if used frugally.

Red fruits mix: haven’t tried this yet as I only spotted it in Casino this morning, but I will certainly be experimenting with it in the next batch. Looks promising.

Prunes: to be avoided. I tried this once and having chopped up a whole pack of the things I had to pick them all out again because the net effect just looked way too much like the contents of the cats’ litter tray. Too sticky and a bit of a faff.

A Yak. Bloody long walk from Tibet.

Goji berries: a ‘superfood’ allegedly, though I’m not likely to find out what’s super about them because they cost about 50€ for half a dozen. I assume this is because they are transported all the way from the Himalaya by yak pannier.

So there you have it. The original Swiss meusli was served with water or fruit juice, but as this sounds frankly minging I generally eat it with plain yoghurt or fromage blanc and possibly a bit of honey. I did experiment with fruit yoghurts and various flavours of drinking yoghurt, but for some reason both of them were quite horrible, so I went back to the fromage blanc thing.

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Oh all right, it's an axolotl not a fish. But I quite like them, so here he his.

I think may have discussed the importance of culinary compatibility in a relationship before. In fact I’m sure I have. I wonder if Ms Middleton has thoroughly vetted her prince for willingness to eat basic foodstuffs without complaining. Mind you, as a senior royal required to attend diplomatically cruical banquets in exotic locations, he has probably been trained from an early age to look enthusiastic when presented with chocolate-coated sea slug on a stick, so mere liver shouldn’t present him with a problem.

I can’t say I’ve eaten a vast deal of liver this winter, but given that someone else has been feeding the house man for the past five months, fish pie has featured heavily on the seasonal menu.

I first discovered the joys of fish pie when I lived in Southsea, round the corner from a fishmonger. We don’t see much in the way of fishmonging here, what with being about as far from the coast as you can get without ending up in Switzerland. This particular shop used to have a tray filled with fishy offcuts of various sorts and species, priced at something very affordable even for me and probably intended for the cat rather than for human consumption. It was, however, perfect for making fish pie, the whole point of which is to get together as many different sorts of fishiness as possible all at once.

Southsea. Arnold Schwarznegger used to live here, you know. No, really.

Living next to Portsmouth, fish pie was a cheap dining option, but in the Alps it’s rather a different story with fresh fish being limited and expensive, frozen stuff tasteles and expensive and …….. well that’s about it really. However, all is not lost because it’s possible to get your hands on little packets of smoked salmon offcuts at slightly less than eye-watering expense and when combined with tinned tuna this gives you a more than acceptably fishy vibe. It’s not quite the same as filling your pie with half a dozens sorts of fish and a handful of seafood, but nor does it involve an eight hour round trip to the coast and the nearest decent fishmonger.

Alpine Fish Pie

You will need: some smoked salmon; a tin of tuna; two hard boiled eggs; some capers; a bit of anchovy; mashed potato.

Sautee the salmon in a bit of butter than add tuna, chopped capers and anchovy (the anchovy isn’t essential but it adds extra fishiness, as does Thai fish cauce if you happen to have any). Add some flour and milk to thicken the mixture and season with pepper. Chop up the eggs and add them as well. Finally, turn the whole lot into an oven dish and spread the mashed potato on top, then bake at 180°C or so for about half an hour.

And voila fish pie, more or less. For some reason I always feel that this has to be eaten with peas, despite the fact that there are plenty of other vegetables which I like better than peas. I have no idea why this is the case.

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That'd be me then, clearly

Which tells you all what an old biddy I am. Grants, what are they, eh? Ah the golden age of university education, when degrees were difficult, beer was cheap and a bus ride across Sheffield cost tuppence.

Students are still poor though, on the whole, and among the useful things the experience taught us was that a) you can’t live on steaks and takeaway and still have enough money for beer even if it is cheap and b) it’s possible to eat perfectly well on a fiver a week. Or it was then at any rate – it’s probably more like £20 these days, but you get the general idea.

Actually I’m told that modern parents do their student offsprings’ shopping online at Ocado and have it all delivered to their immaculate flats, likewise purchased for them at parental expense. Either that or they pay a fortune for canteen swipe cards so that their delicate little babies can eat in residence cafés all term at hugely unnecessary expense. Where was I when the parents were handed out that I failed to get my paws on one of these drooling idiots with the bottomless pockets, I ask myself? Probably at the front of the queue I suppose, if I’m honest.

I take such stories with a pinch of salt really, since I can’t think of any reason why the average parent should have let its brains run out through its ears all of a sudden. Besides, they can’t all have an MP’s expense account, surely?

... or food? Hmmm, close call.

JC’s experience of student life was the standard one of prioritising beer over food and consequently his culinary specialities run to stodge, potatoes and substances chosen on a maximum calories for cash basis. He is the only person I know who makes bubble and squeak from scratch rather than leftovers (what leftovers?).

But there’s nothing wrong with basic student stodge. Baked spud and beans, spag bol and assorted things on toast still feature largely on the menu even today, mainly towards the end of interseason when things get a bit thin and the arrival of the party season at the most financially inconvenient time possible means that once again we’re all making that food vs beer calculation and at the same time trying to stuff 3000 calories a day just to maintain a sensible body temperature.

And thanks to higher education and our cruel and Scrooge-like parents, we manage it every year. God knows what the seasonnaires of the future are going to do – I don’t think Ocado deliver up here.

Tuna Pasta Thing

You will need: a can of tuna; a small tin of sweetcorn; a spring onion; some mayo; pasta of your choice (though it doesn’t work too well with spaghetti)

Cook the pasta. Meanwhile, mix everything else together in a bowl. Drain the pasta, return to the pan and add the contents of the bowl. Stir everything until the pasta is well coated with the tuna mixture.

If you’re feeling posh you can heat the bowls before you serve it. Alternatively, you could save on washing up and eat it straight from the pan, though I never stooped than low even as a student. I’d be prepared to bet JC did though – every time.

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Kitchen essential. Possibly without 'Smeg' written on it though.

Had you ever had the temerity to suggest to your granny that you couldn’t possibly manage your culinary affairs without the benefit of a freezer, she would probably have hooted with laughter, told you you didn’t know you were born and regaled you with tales of such antiquated habits as daily shopping and having all your milk delivered.

Undoubtedly it’s possible to live without a freezer, but when you live next door to a supermarket which knocks its meat down to half price just before it goes out of date (and manages its stock badly) and a load of chalet staff whose stock control likewise leaves things to be desired, the initial investment pays dividends in cheap food.

On the other hand, this sort of blatant pikey scrounging does backfire and leave you with random gluts, which is why I am currently suffering from a surfeit of sausage.

Now, I like a nice length of sausage as much as the next woman, but you can get bored with the same old thing all the time. Bangers and mash is always a good bet, though I favour an English style sausage for this one. Sausage and bean casserole goes down well, and the ever-reliable one-pot sausage pasta is a welcome winter staple. But new sausage suggestions are required.

Which brings me once again to the BBC’s Good Food website, a culinary treasure trove despite its celebrity chef obsession and rather annoying habit of telling you to buy things which you could much better make for yourself.

A brief trawl turns up several meatball suggestions. I believe these used to be called faggots, back in the day, but no doubt you get arrested for using that sort of language in these modern times, which is probably why the BBC calls them meatballs.

Easy meatballs

You will need: a kilo each of beef mince and sausagemeat; an onion, finely chopped; a load of chopped parsley: 100g breadcrumbs; two eggs.

Get all the ingredients together in a big bowl, stick your hands in there and squish it around until it’s thoroughly mixed together (I love a picky precise recipe, me). Roll it into bits about the size of golf balls, then roast them in olive oil for about half an hour at 200°C.

Auntie’s website suggests several possible meatball sauces, which means you can knock up a whole load of these and then use them for a series of different meals. And/or just whack them straight back into the freezer, obviously.

Italian ...

Italian style: fry off some garlic, then add a can of tomatoes, splosh of red wine, teaspoon of sugar, meatballs . Simmer until the sauce is reduced, add some shredded basil leaves, serve with spaghetti and parmesan.

Spanish style: as above, but add chopped chorizo along with the garlic, leave out the basil and add paprika. Serve with roast potatoes.

Moroccan style: heat the oil and add chopped apricots, a diced onion, a cinnamon stick, a can of tomatoes, bit of liquid and the meatballs. Simmer for about 15 minutes until the sauce has thickened. Serve with couscous and garnish with fresh coriander and flaked almonds.

.... and Moroccan

Eagle-eyed readers of the Beeb’s website will spot that their recipe is not precisely the same as mine – this is because I wanted a generic meatball, so I missed out the parmesan on the grounds that it was too Italian. I also did 50:50 beef to sausagemeat, because I have no idea how much meat there is in ‘eight good-quality pork sausages’. And I suspect Auntie hasn’t a clue either.

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Following my recent cheesecake post, I suddenly found that I could barely leave the house without bumping into further cheese dessert related recipes. A bit like buses, evidently – wait for ages and then three turn up at once. Though admittedly the resemblance between buses and cheescake begins and ends there.

http://www.lefrancophoney.com/

The Franco Phoney - Antipodean in the Alps.

One of the best of these Johnny-come-lately upstart pudding recipes was supplied by the Franco Phoney, an Aussie journalist and blogger who lives in La Clusaz and writes about cheese for a living. And let’s face it, if you’re going to do that at all you might as well do it in France.

All things considered, I think Audrile’s baked cheesecake pips this one to first prize, but having said that, the second one makes a much better summer dessert, as the lack of egg and addition of lemon juice give it a much lighter and fresher taste. It also has the significant advantage that it needs no cooking, a boon when you’re already dealing with temperatures heading for the 30s and have no need to go getting involved with ovens.

Janelle’s vegie-friendly cheesecake

You will need: can condensed milk; 550g cream cheese; 140ml lemon juice; 2 drops vanilla essence; 150g cheapo butter biscuits; 50g butter.

Crush the biscuits, add melted butter and squish the misture into the bottom of a baking tray. Whisk all the other ingredients together and pour over the base. Chill in the fridge for at least four hours or overnight.

There, how easy was that? I might try it with a ginger biscuit base at some point – could be good with the lemon.

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pope benedict

Sexual naughtiness is right out, OK? Oh, except for us, obviously.

The Catholic church, that bastion of sexual integrity ( errrrr ……….. let’s not go there, shall we?) tells us that in order to marry, a couple must meet stringent criteria. They should be free to marry, which sounds uncharacteristically sane and sensible, considering where the advice is coming from. They should be baptised Christians, not too closely related, ‘in good standing with the church’, and definitely not homosexual in any way. (This last criterion doesn’t apply to the priest doing the marrying, naturally. Or possibly unnaturally.)

Surprisingly the church’s guidelines do not at any point mention fish. When you consider the central part played by seafood in the Gospels and the lives of the apostles (several of whom were genuine fishermen rather than the metaphorical sort), this becomes suspicious to the point of conspiracy theory.

Had I taken proper account of the whole fish issue, I might easily still be single. I have to confess that I rushed irresponsibly into matrimony without sober consideration of the consequences of shackling myself to a man for whom prawns are poisonous, anchovies anathema and mussels frankly ming.

A fish. I'd think twice about this one, actually.

Unfortunately, having made my bed I now have to lie in it, and I either lead a fish-free existence or have to make two dinners. Being a lazy slattern, I end up fishless, though I have been known to make prawn salad to take to work for lunch.

So the good news that JC had managed to walk (or possibly limp) straight off sick pay and into a job for the rest of the summer got even better when it transpired that in addition to being paid for his efforts he gets fed both lunch and dinner. Which means that a) I can probably cut the food bill by two thirds for the rest of the summer and b) I can eat whatever I like. Fish, ahoy.

Getting served at Casino’s fish counter can be a bit of a project, since it doesn’t have a dedicated member of staff, and you have to rely on catching the eye of whoever happens to be manning the deli counter. For this reason I was about to succumb to the temptation of raiding the fresh fish fridge for the ready-to-grill sardine fillets with marinade (6,50€ and enough to feed four, but guaranteed I could scoff the lot in a oner as I happen to know they’re delicious), but fortunately for both waistline and wallet the

Dutch tourist. Yes, of course they all wear clogs.

Dutch tourists in front of me managed to reel in a deli operative, so I ended up with a trout at a much more sensible size and less than half the price.

Since I didn’t fancy plain grilled trout and am never that impressed with the local truite aux amandes thing, I opted for winging it with whatever was in the fridge. And the result, though I say so myself, was particularly spiffing. All it needs is a posh name and it could go in a book. Unfortunately I have Leonard of Quirm’s talent for snappy names, so it’s probably destined to lurk in my personal recipe collection before disappearing back into the ether whence it came when I get round to hopping off the twig.

Trout For Women Who Rushed Into Marriage With Culinarily Unsuitable Men.

You will need: a trout; some capers: the green bits of a spring onion: olive oil: squirt of lemon juice; some cherry tomatoes.

Rinse the trout and put it on a baking tray. Chop the capers and the spring onion, add olive oil and lemon juice, season and spread over the fish. Cut the tomatoes in half and scatter around the trout. Grill until the fish is cooked through (about 20 minutes).

Trout prior to grilling. Looking promising already.

This should give you a trout slightly charred and crisp on one side but succulent and juicy underneath. Serve with whatever you like – I had green salad, but new potatoes could be good as well.

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Food for thought

“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles

Food by e-mail - takeaway for the modern age.

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