Simple February food

by | Jan 28, 2022 | Nutrition, Food & Exercise

Climatarianism

A set of products in a circle, healthy food. Fruits, vegetables and nuts. Cartoon flat vector illustration isolated on white background.I found this word in one of the Sunday supplements;  apparently, it means ‘eating seasonally, shopping locally, limiting food waste and avoiding plastic packaging. So now you know, if you think like me, there is a name for us!

There are lots of lovely fruit and veg. that have recently appeared on our shelves from abroad.  But, for centuries we lived off our land, and today, with so much emphasis on food miles, sustainability etc. I like to ‘eat local’ as much as possible,  cutting out the need for massive container ships carrying food halfway across the world, when we have so much that is home-grown and good.

Here are a couple of seasonal recipes using inexpensive local ingredients :

Toad in the Hole

Despite popular belief, there is no record of this dish ever being made with toads! The origin of the name is hazy, but it may refer to the way toads wait for their prey in their burrows, making their heads visible in the earth, just like sausages peeping through the batter.

This recipe makes enough for 2 greedy people or 4 with normal appetites

  • 140g plain flour
  • 3 eggs
  • 300ml milk
  • 2 tsp Dijon mustard
  • 2 tbsp vegetable oil
  • 8 Cumberland sausages (or vegetarian sausages)
  • 8 sage leaves (optional)
  • 4 rosemary sprigs (optional)

Method

 1) Heat oven to 240C/220C fan/gas 9.

Mix flour, eggs, milk, mustard and some salt and pepper until smooth.  It’s easier if you can blitz this in a food processor.  Leave to rest for 30 mins.

 2) Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.

3) Give the rested batter a stir and pour into the hot tin – take care as it may spit. Sprinkle over the sage leaves and rosemary, if using, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

FOR BEST RESULTS  Get the fat as hot as possible before adding the batter, and don’t peep in the oven during the first 20-25 minutes of cooking.

COTTAGE PIE

To serve 4 (greedy) – 6-8 (ordinary appetites), or you can freeze this for later.

Some people mix up Cottage Pie and Shepherd’s Pie – Cottage pie is made with Beef mince (or substitute);  Shepherd’s Pie is made with lamb mince, and slightly different seasonings.

  • 3 tbsp olive oil
  • 1 1/2 kg beef mince
  • 2 onions, finely chopped
  • 3 carrots, chopped
  • 3 celery sticks, chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato purée  (or tomato ketchup)
  • large glass red wine (optional)
  • 850ml stock (beef if you have it)
  • 4 tbsp Worcestershire sauce – optional but it gives a lovely flavour
  • few thyme sprigs or small bunch parsley if not available
  • 2 bay leaves – they do make a difference if you have them

For the mash

  • 1.8kg potatoes, chopped
  • 225ml milk
  • 25g butter
  • 200g strong cheddar, grated – optional
  • freshly grated nutmeg – optional

Method

You can make this in several steps, depending on energy levels!  It won’t hurt if you have to leave it whilst you do something else.

  • STEP 1

    Heat 1 tbsp olive oil in a large saucepan and fry mince until browned – you may need to do this in batches. Set aside once it has browned and is no longer red.

  • STEP 2

    • Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

    • STEP 3

      Add 2 finely chopped garlic cloves, if using,   3 tbsp plain flour and 1 tbsp tomato purée or ketchup, increase the heat and cook for a few mins, then return the beef to the pan.

    • STEP 4

      Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

    • STEP 5

      Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season with salt and ground black pepper, then discard the bay leaves and thyme.  You can leave the meat mixture and continue later.

    • STEP 6

      In a large saucepan, put the potatoes which you’ve peeled and chopped, in salted cold water, bring to a boil and simmer until tender.

    • STEP 7

      Drain well, then allow to ‘dry’ for a few mins. Mash well with the 225ml milk, 25g butter (actually I use more but it’s fattening) and (if using) three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg (optional) and salt and pepper.

    • STEP 8

      Spoon the meat into one or two large oven-proof dishes, or 4 -5 small freezer containers.  Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese if using.

    • STEP 9

      If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Otherwise leave to cool and freeze.  Then thaw and cook later.

     If you like, include garlic when making this recipe.  However I tend to leave this out of recipes because I have found its strong flavour doesn’t go well with many of the drugs we are on!
    VALENTINE POTS
    Chocolate Pots seem to be THE pud. for today, and I use Jamie Oliver’s recipe : –

    .

    • Chocolate pots300 ml single cream
    • 200 g quality dark chocolate (70%)
    • 2 large egg yolks
    • 3 tablespoons brandy, (or other liqueur of your choice (optional)
    • 20 g unsalted butter
    1. In a thick-bottomed pan, heat the cream until nearly boiling. Break up and stir in the chocolate until melted and smooth. Remove and set aside to cool slightly for a few minutes. Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
    2. Pour into small individual serving pots (I use coffee cups)  and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.

    Jamie’s Tip

    Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until smooth again.