Bournemouth Echo "Taste" Blog : From failure to success!

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You may remember that last week’s blog ended on my expressing a hope that the weekend’s fare would yield better results than had the previous few days.  Well, my mojo returned and I’m pleased to say that it all went really very well.

The Oriental Beef & Butternut Squash we had on Sunday evening was, quite simply, a triumph.  What made it especially good was that it purported to be a low-calorie meal.  Well, if all low calorie meals tasted as amazing as that one, we’d all be stick thin!

The use of beef brisket in the dish is a sneakily wonderful idea, as brisket tends to be a fairly lean cut of meat – made even better by judicious trimming during preparation.  I cooked it for rather longer than was dictated by the recipe, as I wanted to avoid any chance of it being rubbery.   The extra-long cooking time worked a treat and the meat just fell apart.  With the star anise, the five spice, fresh ginger, orange juice and soy combining into a beautiful rich, dark, aromatic sauce, you could be forgiven for thinking that perhaps you wouldn’t bother with the butternut squash.  However, when it came to eating, the butternut squash provided that stroke of difference to the textures that kept your brain interested while your tongue went into rhapsodies over the flavours.

Next on the list of lovelies, comes the Cheesy Celeriac Slice.  It’s a fairly ordinary name for something so wonderful.  I have to blow my own trumpet here a bit (I hope you’ll forgive) and say that the recipe is my own adaptation of a standard cheese & potato pasty.  Bearing in mind hubby’s total dislike for all things potato, I set my mind to wondering what would make an admirable understudy – and I instantly hit up on the gnarly charms of the celeriac.  Celeriac will cook like potato, mash like potato and basically do everything that potato would do, in this recipe.  Plus, celery in cheese sauce is one of my all-time favourites and as the two main ingredients were to be celeriac and cheese, I was sold.  I used two cheeses – approximately 200g ordinary strong white cheddar, grated, plus another 200g of a lovely red Leicester, diced very small.  Stirred into the mashed celeriac with chopped spring onions, a little Dijon mustard and a good dash of cayenne pepper, they made a rather odd-looking filling for the puff pastry.

However, once the lot had been cooking in the oven for around 15 minutes, everyone in the house had gathered around like the Bisto kids, with their noses in the air.  I have got to say that it made an inordinate amount – we all ate it cold for lunch the next day – but it was as good cold as it had been hot and served with baked beans.  Very definitely a “do it again” job!

Wednesday brought about our next big success, which was a slow-braised pork with cider, crème fraiche and mustard recipe.  I used some of our local butcher’s pork steaks, which cooked up beautifully.  The recipe recommended the use of pork shoulder but being leery of the amount of fat involved, I opted for their somewhat leaner loin steaks.

The cider I opted for was a single variety cider that is big on flavour and stands up very well to the onions and pork flavours.  Bolstered with a little Dijon mustard (what would we do, without Dijon?) and enrichened with a little low-fat crème fraiche, it really was glorious.  It really couldn’t have been any easier to make, either.

The really big accolades, however, should go to hubby for his Asparagus & Prosciutto risotto, which he crafted with love and skill for our dinner last night.

It is really magical – I think – how the use of the right kind of rice, some vegetable stock, a bunch of asparagus and a little prosciutto ham (basically) can result in such a taste-bud pleaser.

He had used the inedible woody ends of the asparagus to enrichen the vegetable stock as well as making the stock with the water from blanching the asparagus tips.  All of which gave the asparagus pride of place in the chorus of delicious flavours.  It was fresh, light, deliciously salty and perfectly creamy.  Personally, I don’t think he’s ever made a better risotto, this one could definitely be right up there if ever he were to have to name a signature dish!

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Oriental Beef with Butternut Squash and Special Fried Rice

You remember how keen I was on the shin of beef dishes I've made just recently?  Or perhaps how excited I was about the Pot Roasted Brisket?  Well, this one surpasses all of those.  Truly!

I kept a little secret from the boys about this dish, which was that it originated from the Weight Watchers Oriental Express recipe book!  Anything that has "healthy" or "low fat" in its title always engenders much suspicion in a chap's breast, it seems.  So, I figured it was better that they didn't know, right up until such time as I could commit the big "reveal", or admit it was another failure.  Whichever was appropriate.  In fact, as I didn't have any low fat cooking spray, I substituted olive oil where that was required but used it sparingly.  I also tweaked the quantities of orange juice to water, winding up with a little more of the juice than the water, largely because two oranges came to 150ml, once juiced, and I wasn't prepared to find a home for the extra half - so used it.

I had scheduled this dish for a Sunday evening when, normally, we'd have some sort of Sunday roast.  I reckoned it wouldn't hurt us to not have a traditional Sunday roast - and as it used almost as much beef brisket as had the previous Sunday's meal, it was almost a Sunday roast - just prepared differently.  In truth, I think I was justifying it to myself as I really don't suppose the boys care whether we have a Sunday roast or not - so long as something yummy turns up for dinner each day, I doubt they consider it much further than that.

I had liked the sound of the recipe at the first read-through, plus it also had the benefit of my having just about everything in the fridge or spice cupboard already, barring the meat and the butternut squash.  This made the purchase of these two more expensive ingredients rather more affordable.

The 800g of brisket was a lovely piece of meat.  It took just a little trimming on one side to remove some short runs of gristle, plus a bit of a trim of the fat on the other side.  I didn't remove all the fat, as I knew it was going to be cooking for some two and a half hours and fat doesn't usually survive that!  Dustbins 1 and 2 were in attendance, of course, and soon took care of any offcuts.

Where the rice was concerned, on the previous day we'd been shopping - doing a top-up shop for the weekend and the beginning of the following week.  I always like to have a cruise (don't forget, I use a disability buggy) down the world foods aisle where, to my surprise, I found a bottle of authentic oyster sauce.  At £2-odd, it was a little pricey when I didn't have anything in mind for it - but too good to leave there, so I bought it.  Only as I was assembling the ingredients for the special fried rice, did I remember the oyster sauce.  Using authentic soy (Yellow Plum brand), authentic fish sauce (Squid brand) and the authentic oyster sauce, put the tin lid on our attempts to make an authentic-tasting special fried rice.  I thoroughly recommend you put together some authentic ingredients like these, when you have a go at the rice recipe - they make all the difference.

ORIENTAL BEEF WITH BUTTERNUT SQUASH  (feeds 3-4)


Ingredients :

800g lean beef brisket, visible fat trimmed & sliced
olive oil
2 onions, sliced
1 star anise
1 tsp Chinese 5 spice powder
5cm (2") fresh root ginger, grated
150ml fresh orange juice
250ml water
4 tbsp dark soy sauce
1 red chilli, de-seeded if you prefer, and chopped
400g butternut squash, peeled, de-seeded and chopped into 1cm pieces
salt & pepper

Method :

1.  Heat a large lidded saucepan or casserole dish - one which will go in the oven.  Pre-heat oven to 190deg C.


2.  Add a little olive oil and half the beef strips.  Sear until browned all over, then remove and sear the remaining half and remove.

3.  Add the onions to the pan with a little more olive oil if necessary.  Fry over a medium heat for 4 minutes, stirring occasionally. It doesn't matter of some onions take on some colour, but you're aiming for them all to be softened.

4.  Add the star anise, 5 spice powder, ginger and chilli and stir fry for a minute.


5.  Pour in the water, orange juice and soy sauce.  Stir and ensure that you have de-glazed the pan, getting up all the lovely baked on flavour and stirring it in.  Re-introduce the beef and stir to combine.

6.  Bring to the boil, cover and then place in the oven for 2 hours.

7.  Remove from the oven, stir and add the squash, stirring to combine.  Replace into the oven for 30 minutes or until the squash is tender.  You probably won't need to cover the pan at this stage.

8.  If the sauce remains too watery, add a little cornflour and stir to combine until the favoured consistency has been reached.

Serve with Special Fried Rice :


SPECIAL FRIED RICE (feeds 3-4)

Ingredients :



a knob of butter
1 tbsp olive oil
2 eggs
a bunch of spring onions, trimmed and chopped finely
a small piece of ginger, shredded finely
2 mushrooms, chopped finely
a small handful of frozen peas
a small handful of frozen sweetcorn
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp fish sauce
2-300g long grain rice, cooked and allowed to cool.

Method :



1.  Heat the knob of butter and olive oil in a deep frying pan or wok.  Add the beaten egg one by one and cook to form an omelette.  Place both omelettes somewhere to keep warm.


2.  In the remaining butter/olive oil mixture, stir-fry the onion, mushroom and ginger for around 2-3 minutes or until the onions are appearing softened.


3.  Add the peas and sweetcorn and continue to cook until they are tender.


4.  Add the soy, oyster & fish sauces and stir through on a low heat.


5.  Add the cooked rice and stir through gently on a medium heat or until the rice is heated through.  Add the shredded egg omelettes - and serve.


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Menu plan : Week 12 - Pizza through Bobotie to Celeriac

The Sunday morning ritual of scratching one's head and juggling with ingredients is over for another week and, with two dinners left to go from last week's Menu Plan, I've placed the order for my online shopping.  Now all that's left to do is cross my fingers that a) it all works out how it's supposed to; b) everyone's in a fit state to eat the dishes and c) I'll be in a fit state to make them.

Point b) became an issue last week when hubby damaged a tooth/gum and it became very difficult for him to chew anything particularly chewy.  Even a cream cheese sandwich was too much on the day after it happened, poor soul.  Having planned out the menus for the week, needing to cater for a sore mouth, or an upset tummy, can be quite tricky.  I think For the future, I'll have to make sure we keep a tin or two of "gentle on the tummy" and "easy eating" soups in the cupboard!

So, Maestro, what's on the menu list this week then?

Well, we'll kick off the week with son & heir's favourite - pizza.  This is largely because I will be in and out during the day and can't guarantee to be here for the online order to be delivered.  I've organised it to arrive after son has come home from school, as I know we'll be here and available then - and the dear chap can help put it all away.  Once we've done all that, I know I won't be in any fit state to cook - so Pizza is the order of the day.

I'm rather looking forward to Wednesday.  I'm going to be doing a Beef & Cauliflower Curry with naan bread, adapted from my curry recipe that I used for hubby's birthday.  It will be utilising my current favourite of beef shin - and using the other half of the cauliflower that I bought in for last Sunday's roast.   Hence, effectively, all I'll be buying to make this one will be the beef shin and some naan bread.  Everything else is in the larder or the fridge!

Thursday is another new recipe, being a Chicken & Chorizo Jambalaya.  We made a Jambalaya shortly after Christmas, but for all that it was tasty and quite nice, it didn't really hit the spot.  So, we're having another go - this time with a different recipe.  I've already got the chicken in the freezer, so that's another one that has worked out to be relatively cheap.

Friday brings one of my favourite meals - Bobotie.  Now I've only ever made this once before (and really enjoyed it then), but I can recall how a seemingly odd collection of ingredients managed to magically amalgamate into a really delicious whole.  Again, I already have the lamb mince in the freezer from a BOGOF offer previously.  I'll be serving this one with savoy cabbage and some carrots.

Saturday, and hubby has promised us a meal of Sausages with red cabbage & apple, together with mustard mash.  Yum!  Once again, I've already got the sausages in the freezer, from this week's trip to Sainsbury's for their sausages - which are streets ahead of Asda's miserable, hard, tasteless efforts.

Sausages always make me think of "The Perishers" and Marlon cooking sausages while Boot looks on

I shall be breaking with tradition this coming Sunday and not indulging in a roast.  I think it does us good every now and again, to kick over the traces and go for something different.  I hate to think I'm getting into a rut along the lines of "fish on Fridays".  So, on this Sunday we shall be travelling to the Orient (oh, I wish!) with Beef & Butternut Squash (using brisket, this time) together with home made fried rice.

Celeriac - looks like an alien!

So that just leaves us Monday, which shall be our meat-free day.  (Sssshhh, don't tell the boys - who are strict carnivores!).  We're having a Celeriac & Cheese Slice - which is basically celeriac mash, mixed with cheese (two types) & spring onions, wrapped in pastry and cooked.  There's only one thing that would go with this, in my opinion - baked beans.


What does that translate as, then?  Three types of bread product, two different cuts of beef, two different rice dishes, one curry dish, one chicken dish, one lamb dish, one pork dish.  Looking at the vegetable side of things, there's five dishes which involve fresh vegetables of one sort or another, plus the baked beans - which are a superfood, you know! I think there's balance in there - somewhere.


If you're looking for inspiration via other people's Menu Plans, then look no further than Mrs M's blog and her "Menu Planning Monday" feature.  I wonder if Menu Planning Sundays qualify? ...


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