British Rose Veal & Cauliflower Dhansak

This curry was really never meant to happen.  You see, we were doing a freezer audit yesterday when out came a plastic bag with what appeared to be meat in it.  The appearance looked for all the world like as though it was the other half of a roasted joint of meat, that we'd forgotten about and had been pushed to the back of the freezer.  I decided to defrost it and use it up over successive lunches, whatever it was.

Well, it turned out to be two lovely but raw British rose veal steaks.  Oops!

I was planning a lamb & cauliflower curry this week, so it occurred to me that to make it veal instead of lamb was no bad thing.  I'd never had a veal curry before and the thought appealed to me.

It had been ages since I made a home-spiced curry - that is, one where I choose the type and amounts of spices used, instead of one where we just use a Sharwood's curry paste for speed - and for all that the results can be a bit hit and miss, I thought I'd give it a go.

I had been intending to make the lamb curry one that was finished in the oven, rather than the speedier "on the hob" type of curries that we so often make and continued with that for the veal.  British rose veal is naturally very tender and as such not really suited to the more hurried "on the hob" type of cooking, which can either dry it out or toughen it.  You really need one of two ways with it - either quick cooking in a frying pan which doesn't allow it to toughen or longer, slower cooking that softens the fibres and gently encourages them to become tender, whilst retaining all the natural moisture in the meat.  So the long, slow, oven based cook was perfect.

One aspect of currying British rose veal did concern me, which was that I didn't want to lose the delicate flavour of the meat by bashing it over the head with curry spices.  However, for all that the sauce is right up there in the flavour department, the meat withstands it exceptionally well and if anything the flavour was enhanced rather than overpowered.  To make sure that your veal doesn't become swamped, make sure to cut your pieces into a decent size.  Ours were a decent forkful sort of sized and I'm quite sure that smaller pieces would easily have succumbed to the powerful flavours going on in the sauce.

I know that the spice list seems a bit daunting and over-long, but bear with it.  The riot of all those different flavours - coupled with the onion, garlic, veal and cauliflower - is really lovely and well worth the effort of digging them out of your spice rack and working your way through them.

The other thing that is very well worth doing, is toasting the three types of seed.  I know this seems like a faff and you find yourself thinking "well it can't affect the flavour THAT much, surely!", but it does.  It really does!  As such, you would be well advised to make the curry earlier on in the day, when you have more time to spare and aren't watching the clock so badly as at dinner time.  That way, you can take your time and carry each process out with care and a little bit of extra love, which will all tell when it comes to the eating.  At dinner time, just switch the oven back on, pop the casserole dish back in and give it a half hour to heat up.  In the meantime you can be cooking the rice and everything will happen in a relaxed and easy manner.  Perfect.

The end result is not a saucy, wet curry - but a hearty, filling curry that is best eaten with rice and maybe some poppadoms with chutney.  Definitely not a naan bread, dipping style kind of curry.  It is also quite light on the tummy from a fat point of view, as British rose veal is naturally very lean and no extra yoghurt or cream goes in.  However, it definitely isn't light on the tummy from a spices point of view!  So many of the spices used here are good for you in various ways, however, that instead of leaving you feeling heavy and sluggish, this curry can leave you feeling rather energised and you can almost feel it doing you good.

As the recipe stands, the curry is not a spicy hot one.  There is very little actual chilli goes into it - just a pinch of red chilli flakes and however much there is in the curry powder and Garam Masala.  So, if you like your curries rather more in the nose-meltingly spicy range, you might need to up the quantities of chilli flakes you add.

Also, please don't be tempted to drop the jaggery goor or brown sugar at the end of the curry.  The sugar is quite fundamental to the sweet/bitter flavour balance of the spices and without the added sugar, the curry might taste too bitter to your palate.  You can always add the sugar to taste and if you like it with less, or want to add more, then go ahead!  Everyone's taste buds differ.

I thoroughly enjoyed creating this curry - and I hope you enjoy it too.

I'm really quite proud to announce that this recipe has been awarded eRecipe.com's "Recipe of the Day"!




BRITISH ROSE VEAL & CAULIFLOWER DHANSAK   (serves 3-4)

Ingredients :

1.5 tsp whole cumin seeds
1 tsp mustard seeds
0.5 tsp fennel seeds
1.5 tsp ground coriander
0.5 tsp ground cinnamon
1 tsp ground fenugreek
1 tsp turmeric
1 tsp ground ginger
3 tsp mild curry powder
a pinch of red chilli flakes
2 tbsp groundnut oil
500g British rose veal, trimmed and cut into cubes
2 cloves garlic, chopped
5 baby onions, peeled & halved
1 large onion, chopped finely
1 tomato, chopped
1 potato, peeled and cut into cubes (a waxy potato such as Jelly is best)
1 baby cauliflower, divided into eight pieces
500ml veal stock
3 tbsp red lentils
1 heaped tsp Garam Masala
1 tbsp dried fenugreek leaves
1 tsp jaggery goor, or light brown sugar.

Method :

1.  To begin with, make the spice mix by taking a small frying pan and adding the cumin seeds, mustard seeds and fennel seeds.  Dry fry the seeds until they are toasty, slightly coloured and fragrant.  Decant them into a pestle & mortar and grind them into powder.  Add the ground coriander, ground cinnamon, ground fenugreek, ground turmeric, ground ginger, curry powder and chilli flakes and mix to combine.  Set this mixture aside.

2.  Take a large high sided frying pan and add the oil over a high heat.  Once the oil is smoking hot, gently add the veal pieces and fry until caramelised on at least two sides.  Decant, using a slotted spoon, into a casserole dish (with a lid) and add the potato and cauliflower to the dish.

3.  Add the onion, baby onions and garlic to the pan and season with a pinch of sea salt and a good quantity of freshly ground black pepper.  Cook slowly over a moderate heat until the chopped onion is transparent but a light golden colour and just beginning to caramelise on the edges.  Beware of burning the garlic, so don't try to hurry this process by increasing the heat.

4.  Add the tomato and cook for a few moments to soften.

5.  Add the spice mix and stir to combine.  Cook, stirring often, for 3-4 minutes until the raw edge has gone and the spices are smelling fragrant.

6.  Add the veal stock and stir to combine.

7.  Add the lentils, fenugreek leaves, Garam Masala and jaggery (or sugar).  Stir to combine, then once the sauce begins to thicken, taste for seasoning and add more if necessary.

8.  Decant the sauce into the casserole dish and stir gently to make sure everything is coated.

9.  Add the lid and place into a pre-heated oven at 160degC/325degF/Gas 3 for 2 hours.

10.  Once the two hours are up, remove the lid and very gently stir the contents.  If necessary, add a little more boiling water to loosen the sauce - and serve with steamed basmati rice.

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I cooked!

For the first time in the last fortnight or so, I cooked.

~ cue applause ~

I'm feeling lots better now and remembered my way back to the kitchen (which was an achievement, if you know my memory at the moment!) and I made a lovely Kedgeree.  Click on the link there and you'll find the recipe, if you're curious.

I didn't overcook the rice, the onions were cooked perfectly and okay perhaps I did overcook the fish just a tiny bit - but the rice needed draining.  ~shrug~  It was that or soggy rice.

Hooray!

Now, because we have passed so many days of lovely meals that I have been in no fit state to tell you about (other than occasionally on the Facebook page), I thought I'd do a quick run down on the best of them now.

However!  Before we get started, I have to tell you that hubby has a new camera!  Woo!
In my opinion, the photographs he took with the old camera were pretty darned good - but this new camera has been turning out amazing results.  The above photograph of the Kedgeree was taken with the new camera - it'd be interesting to see whether you can tell which are "new camera" photographs and which are from the old!

Don't forget that you can click on the photographs and open them up larger, for close inspection!

Now heading backwards in time, at lunchtime today I will admit to having a little practice in the cooking stakes and suddenly wanted poached eggs on toast - and only poached eggs on toast.  Have you ever had one of those moments?  (Not necessarily with poached eggs).  I just had to - and for once the eggs behaved, the toast was crunchy and with a teensy sprinkle of celery salt and black pepper they were a fabulously satisfying lunch.

Just look at that runny yolk.  Cor!

We've had a pretty torrid time of it just lately, coming down with this horrid flu bug one after the other.  I don't think we've ever used so many tissues or swallowed so many paracetamols!

Dear hubby took pity on me and took over all kitchen duties immediately he realised that I was almost sick unto death.  Now if you ask him, he'll tell you that he has made some real howlers of bad meals - but it's not true!

Just look at this creamy chicken & blue cheese pasta dish - does it get any better than this?  I don't think so.  It was perfect, non-confrontational, easy eating stuff that was exactly what the Doctor would have ordered, if he'd have known about it.

Because hubby knows about my liking for Cottage Pie (or Shepherd's Pie) and how it has often been utilised as medicine (and worked very well), it was on the menu list.  However, with a new twist!  While I was sitting sniffling in the car, hubby was purchasing three individual Cottage Pie dishes under the pretext of doing some essential shopping.  Sneaky, eh?

Lo and behold, at the appointed time, out came a gorgeously crunchy topped individual Cottage Pie with its side serving of an assortment of vegetables all designed to put a bit of a spring back into our family's step.

So, be prepared for some individual fish pies, lasagne's, moussaka's - oh, basically, anything that will look great in an individual dish!

Oh and of course - I haven't shown you our Christmas Dinner!

Ta daaaa!  Christmas turkey dinner!

I managed to get through making Christmas dinner by the skin of my teeth.  The fact that we’d cooked the turkey in advance, carved it and put it in the freezer in some stock, was just such a boon!  It was a fairly simple matter, thereafter, of making a gravy with the stock and putting the turkey in gravy into the oven to heat through.

In the meanwhile, the pigs in blankets, stuffing balls, potatoes and parsnips were roasting, the other vegetables were steaming and I was making bread sauce.  It was a simple matter of just serving everything at the right time, thereafter.

Yes, they are purple Brussels Sprouts!

I can thoroughly recommend this as a course of action for the future, so long as you don’t have to present a bronzed and roasted turkey at the table, of course.  I don’t think a casserole dish of carved turkey meat has quite the same appeal.

You might remember my Heritage Christmas Pudding that I’d made a little taster pudding of?  Well, it was superb by the time Christmas came.  I’d resisted all calls to “feed” it with booze and was very pleased with the rich, fruity flavours.  In fact, my Mum commented that it was a bit too boozy – which was odd, considering all it had in it was best part of a bottle of Guinness and a couple of tablespoonfuls of spiced rum!

This Christmas was the first time we’ve ever managed to eat an entire Christmas pudding over several mealtimes.   Ordinarily, the last few slices get tired of and wind up in the local birdies, but not this year.  Sorry birdies!

I’m quite looking forward to next year’s pudding, now!  I’m also going to have to do a few other types of steamed pudding, now that I’ve broken my duck so successfully.

A quick word about our Christmas breakfast.  We try to have something different each year - and after quite literally years of observing the American fancy for pancakes with bacon and maple syrup, we finally succumbed.

For ease (well, the next thing on the agenda was the present opening), we had bought some pancakes which it was a simple matter of warming up in the microwave.  In retrospect, I think a knob of butter would have been a good ruse to just help moisten the pancakes a little more.  The bacon was delicious as usual and the maple syrup was beyond decadent.  With a glass or two of Buck's Fizz, it started our Christmas morning off a treat.

So, looking ahead, what culinary challenges have I got lined up for myself?

Well, there’s the big old terracotta Tagine that I got for Christmas.   Once I've done the whole palaver of seasoning it (soaking overnight, baking in a cool oven for 2 hours), I shall have to find a suitable recipe and give a “proper” tagine a go.  I’m sure I won’t have trouble finding a recipe, as I also got Yotam Ottolenghi’s cook book “Jerusalem” for Christmas.  I’d found three recipes that I want to make, within the first five pages!

Then there’s the Rosti question.  My hubby has yet to find his rosti-making muse and has (apparently) turned out some undercooked efforts, which have burned edges.  This must have been before I met him, as I don’t ever recall such a thing.  However, I have accepted the rosti challenge and shall be grating and squeezing potatoes - and we've got some of our favourite Greenvale Farm Fresh Jelly potatoes - in the hope of creating something worth eating!  You’ll know if I get it right, as I’ll be somewhat cock-a-hoop and no doubt, telling everyone.

If you are currently confined to bed suffering with this horrid flu - I do so hope you get well soon.  Just think of this blog post as evidence that you CAN get better, because if I can do it - anyone can!

Baked Turkey & Carrot Meatballs with Garlic Roast Potatoes

I seem to be having a bit of a meatball moment, right now.

I suppose, thinking about it for a moment or two, it is because (it seems) that whatever appears in meatball shape, son & heir will eat without demur.  Quite apart from that being good for his health, it is also good for ours - as not having a sulky teenager picking disconsolately at his food, means that we can relax and enjoy our meal.

I note that I've got a meatball recipe coming up in the next week, too - so I'll have to back off on them a wee bit, or we'll all be suffering with meatball exhaustion soon.

This meatball recipe, however, was a bit different in that a) the meatballs contain grated carrot (see health comment, above) and b) they are cooked in the oven.

I was a tiny bit dubious as to the success of this recipe because of those two points and in the knowledge that I'd have to pep up the tomato sauce, to make it flavoursome enough to satisfy the family's taste buds.  The original recipe stated to just cover the meatballs with a tin of tomatoes and that was it.  I couldn't see how that would equate to a "tomato sauce" - it certainly didn't in my opinion!  Now ordinarily, I'd fry off meatballs before making the sauce - then dunk the meatballs back in and the whole thing would be done on the hob.

With this recipe (the original of which can be found here on the BBC Good Food website and is created by Lucy Netherton), the meatballs are rolled, then placed into a baking tray and baked, then the tomatoes are added to the tray with some Parmesan cheese, baked a little more and served.  Now I like this kind of dish.  Cooking it in the oven in this way is fairly easy on the cook in that you don't need to stand (sit, in my case) over the cooker, watching and stirring.  Instead I can spend some time doing the dishes (and reduce the amount that will need doing after the meal) or tidying up the kitchen (which often falls to hubby to do), or just plain go and have a sit down for 20 minutes or so.  So I was intrigued to discover how the meatballs would fare, cooked in this way.

The other point is that, as you've got the oven on anyway, you might as well make the most of it and cook some of the accompaniments that way.  Hence the Garlic Roast Potatoes.  (I also included a lost and lonely parsnip.  Well, it gave it a job to do!).  These potatoes are billed as "crispy potatoes", but I fail to see how potatoes can get crispy, when you've got a pot of bubbling tomatoes in the same oven, which is filling it with steam.  Mine certainly didn't.  However, they were very tasty - and very moreish.

I used the Jelly potatoes that Greenvale Farmfresh had sent and very delicious they were, too.  I am sure they would have crisped up, had it not have been for the steamy tomatoes, as they were demonstrating a degree of crispness, even so.  The flavour of the potato stood up remarkably well to being mixed with the garlic and rosemary - both of which are very strong flavours that could easily have swamped out the natural potato.  I'll definitely be looking for these spuds again in future.  I just hope that they manage to get them into Asda supermarkets, as I hate our local Tesco!

Anyway, getting back to the meatballs - in order to pep up the tomato sauce, before mixing with the meatballs, I tipped the tomatoes into a bowl and added some tomato ketchup, a splosh of mushroom ketchup, a pinch of dried parsley, some salt & pepper and a teaspoon of paprika and gave it all a good mix.  It certainly did the trick, as the tomato sauce was rich, tasty and did a good job replacing gravy where the vegetables were concerned.  As a side point, the colour - enhanced by the paprika, no doubt - particularly, the red of the sauce against the green of the broccoli, was amazing!

This meal was quite ridiculously healthy and exceptionally low in fat.  Any fat that might come from the Turkey is drained off prior to adding the tomatoes, so really the only fat you are ingesting is coming from the tablespoonful of olive oil used to cook the potatoes.  Dividing that between three people and whatever was left on the baking tray, amounts to not a lot of fat!

The best bit of all, though, was that it was a tasty and satisfying meal.  So many of these extraordinarily healthy dinners are just that - but don't last.  Within an hour or so you're beginning to wonder what to put on some toast - and that's not the idea at all.

Everyone enjoyed this meal - and I'll bet not one of my chaps realised that there was a grated carrot in those meatballs.

BAKED TURKEY & CARROT MEATBALLS WITH GARLIC ROAST POTATOES  (feeds 3)

Ingredients :

1 onion, grated
1 large carrot, grated
3 garlic cloves, crushed
1 tbsp rosemary leaves, chopped finely
450g turkey mince
4 large potatoes, skin on and cut into small cubes
1 tbsp olive oil
400g can cherry or chopped tomatoes
1 tbsp tomato ketchup
1 tsp mushroom ketchup (or Worcestershire Sauce)
a pinch of dried parsley
sea salt & freshly ground black pepper
1 tsp paprika
2 tbsp grated Parmesan.

Method :

1.  Pre-heat oven to 220degC (200degC fan)/425deg F/Gas 7.

2.  In a large bowl, combine the onion, carrot, half the garlic, half the rosemary, some seasoning and the turkey mince.  Give everything a good squidge around until it is evenly mixed.

3.  Shape into 15 meatballs and place into a deep sided baking tray or oven proof dish.

4.  In another bowl, toss the potato pieces with the remaining garlic, rosemary, more seasoning and the oil.  Turn them out onto a shallow sided baking tray and give it a little shake to settle everything and ensure every little spud has a space around it.

5.  Place both trays into the oven - potatoes on top, meatballs underneath - for 20 minutes.

6.  In the meantime, you can prepare the tomato sauce by taking another bowl (I used one bowl and just washed it up in between times!) and adding to it the tomatoes, tomato ketchup, mushroom ketchup, parsley, seasoning and paprika.  Give everything a good mix to ensure it's combined.  If you can cope with cold tinned tomatoes, you can taste to check the seasoning.

7.  At the end of the 20 minutes, remove the meatballs and drain the juices into the nearest dog's bowl.  Add the tomato sauce mixture and turn the meatballs in it, to ensure everything is evenly coated.

8.  Sprinkle the Parmesan over the top and replace into the oven to continue baking for another 20 minutes.

9.  Turn the potatoes, to ensure even baking, and replace for the prescribed 20 minutes.

10.  What you are aiming for, is lovely browned and (hopefully) crispy roast potatoes, and to have the tomato sauce bubbling well in the meatball tray.

11.  Serve with some steamed broccoli, as a good combination and for awesome colour.

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Huddersfield Hash - comfort food to rival a Cottage Pie

Huddersfield Hash.

Now there's a new one for me!  Have you ever heard of it?  I hadn't - but I'm jolly glad I found out about it - as it's all set to become one of our new family favourites.

I found it on www.cookitsimply.com (follow the link to the original recipe) when I was searching for minced beef recipes and was a tad sceptical to begin with.  That is, until I read the recipe and imagined the flavours together.  Hmmmn, yes - now that looked promising.

I could see that I'd need to increase the spicing a little, as hubby likes to be able to taste the spices that went into a meal - and at "a pinch", the likelihood of his being able to do so was minimal.  I didn't increase them much, however, just to a level teaspoonful.  I didn't want them to dominate all the other flavours.

In order to reduce the fat content of the dish, I also turned the cooking process around a little bit in order to drain the fat from the meat, without losing any of the other flavours.  I do think that it is well worth doing this, as most supermarket purchased minced beef will have a percentage of fat involved with it - and there's no need to be eating it.

I will also admit to including a tablespoonful of that fabulous secret ingredient that cheers up most tomato-based sauces, which is - of course - tomato ketchup.  Aaah, where would we be without tomato ketchup.  I find it far better to add a tablespoonful of tomato ketchup, than to add the same amount of tomato puree.  There is just such a lovely combination of spices in ketchup - and sugar - that it can't help but cheer up a lonely tomato sauce.  Very often - and particularly if I've used Tarantella organic tinned tomatoes (yes, that's a plug and no, I'm not being sponsored by them!) - I find that I don't need to add additional sugar, if I've used tomato ketchup.  (Which illustrates how much sugar you're throwing down your neck, when attached to your chips!).

I made the cheese sauce earlier on in the day, which meant that it was stone cold by the time I was assembling the dish.  I think it is very well worth doing that, as it not only makes "making dinner" a little bit easier, but helps the texture of the sauce once you've added the egg.

I served mine with plain boiled carrots, parsnips and broccoli, along with a new variety of potato that I had been sent to try out by the lovely people at Greenvale Farm Fresh - the "Jelly" potato.  With its rich yellow flesh, distinctive buttery taste and creamy texture, this is a potato worth taking note of!

This first try-out was a simple test of a potato, but it showcased the flavour - which was surprisingly very nice indeed!  I say "surprisingly" because I find that potatoes fall into two camps - the very "earthy" tasting ones and the rest (which don't taste of much at all).  These Jelly potatoes are blazing the trail for a third type of potato - one which doesn't taste "earthy", but does taste of potato!  Even hubby - who would happily see all potatoes loaded into a space rocket and fired into the face of the sun - was happily tucking into his! 

Another point of note for the Jelly potato is the ease with which they can be peeled.  As a disabled person with limited sensation in her hands, I found peeling these potatoes to be an absolute pleasure.  I can see how they have got the name "Jelly", as although they aren't in the least bit jellified, their close texture has a smoothness that means the peeler just glides through.  I'm looking forward to trying them out in different incarnations!

If you're a Shepherd's or Cottage pie devotee, as I am, I reckon you'll really enjoy this Huddersfield Hash.  Give it a try - it's the perfect weather for it, at the moment!


HUDDERSFIELD HASH  (feeds 4)


Ingredients :


For the sauce :

20g butter
2 heaped tbsp plain flour
milk, from 1 pint (although you probably won't need the full pint)
half a tsp English mustard powder
a pinch of nutmeg
a pinch of cayenne pepper
150g mature Cheddar cheese, grated
1 egg, beaten.


For the meat mixture :
500g minced beef
1 tbsp olive oil
2 small courgettes, sliced
1 large Spanish onion, finely chopped (I used a red onion)
1 bay leaf
half a tsp of paprika
half a tsp of ground cumin
half a tsp of ground coriander
1 garlic clove, chopped fine or grated
500g minced beef
400g canned tomatoes
1 tbsp tomato ketchup.

METHOD :

1.  Begin, earlier in the day, by making the cheese sauce.  In a small saucepan, melt the butter and add the flour.  Mix until the flour has absorbed all the butter and cook out for a minute or so on a medium heat.


2.  Slowly, and whisking all the time, add the milk until the sauce reaches a gorgeously thick and gloopy consistency.


3.  Add the mustard powder, cayenne and nutmeg and whisk through until properly combined, then remove from the heat and add the cheese.


4.  Stir the cheese through and it will melt in the residual heat of the sauce.  You can adjust the texture of the sauce by adding a little more milk now if it is too thick, but don't boil the sauce (to reduce it if it's too thin) now it has the cheese in it, or it might split.  It is far better for it to be too thick!


5.  Set the sauce aside to cool.

6.  The next stage is the meat mixture.  Pre heat your oven to 180°C/350°F/Gas Mark 4.   In a large frying pan, dry fry the mince until it is beginning to caramelise where it touches the pan and has given up all its fat.

7.  Remove the meat to a warmed dish and reserve.  Drain the fat (into the dog's bowl, is always a good idea!).

8.  Add the olive oil to the pan and the sliced courgettes.  Cook until beginning to brown - on both sides - and reserve in an oven proof dish.

9.  Add the onion to the pan and cook on a medium heat until softened.  Add the garlic and cook for another minute.

10.  Return the meat to the pan and stir to combine.

11.  Stir in the bay leaf and spices and make sure they are well distributed through the mixture.

12.  Add the tomatoes and ketchup.  Break up the tomatoes with a wooden spoon, but leave them fairly chunky.  Simmer for some 15 minutes or until the mixture has thickened.  Season to taste.
13. Turn the meat mixture into the baking dish and level the top.

14.  Take the egg and whisk it into the cheese sauce, then cover the meat mixture with the sauce.

15. Bake for 30 minutes or until the top is golden brown.

16. Serve. 

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