Recipe CXXVII - Spicy Lamb and Red Wine Pasta

I was thinking about what to cook today and I fancied something spicy without the tomato-based sauce and something saucy without the cream, so I whipped this one up - it's really easy to make and perfect for these cooler summer nights.

Ingredients:
350g lamb, sliced into bite-size pieces
1 onion, diced
5 cloves of garlic, diced
1 hot red chili pepper, cut into round slices
6 to 9 mushrooms, diced
7 to 10 small tomatoes, halved
12 to 15 black peppercorns, ground
2 sprigs each of fresh rosemary and oregano or thyme
1/3 of a bottle of wine
(I use Primitivo from Salerno usually, but in this case a nice Merlot is perfect)
350g pasta, either long or short
Salt to taste
Olive oil

 Instructions:

Take the fresh herbs, black pepper, salt and a quarter of the diced onions and garlic, and mix them in a bowl with the lamb.

Rub it all well in to the meat to make sure the flavour takes hold.

Pour the red wine over the top of it and put it in the fridge for a while (minimum 30 minutes) until you are ready to cook.

Remove the lamb from the wine (it will have gone a darker shade of red now), but keep all ingredients.

Put the remaining onion, the red pepper, the mushrooms and the remaining garlic in a hot pan with a good dose of olive oil and stir-fry until they soften.

Remove as much from the pan as you can leaving the oil there (or top it up), and put in a bowl for a while,then fry the lamb in the flavoured oil.

Then add the other ingredients and fry for a further 2 to 4 minutes, before you pour the wine containing the herbs on top. While it is reducing and thickening a little (you can always add more red wine if necessary!), boil your pasta. Once the pasta is ready, mix it in with the sauce and serve while hot.

Raymond's Recipes CXVI - Pork, Herb and Dried Fruit Burgers

I spent this afternoon dreaming up a recipe for the visit of a friend who is gastronomically pretty adventurous for a German. I wanted to make something quick yet tasty, and so I came up with this, and it was pretty nice.

Ingredients:

750g minced pork

2 onions, finely diced

A handful of dried fruit (e.g. prunes, apricots, sultanas), sliced

20 roughly ground black peppercorns

A small handful of fresh or dried herbs (coriander or thyme, depending on your taste)

4 tablespoons of of powdered or crushed walnuts

Salt to season

Butter for the frying pan

Instructions:

Put the minced meat in a bowl, mix in the finely diced onions and use a fork or a potato masher to mix in. Then add the dried fruit (I used just prunes, but you can put in dried apricots or sultanas instead if you prefer), herbs, salt and peppercorns and do the same until there is a consistency. Add the powdered walnuts to it - this gives it a little solidity. You can use plain flour, but it does not add to the flavour.

Put it in the fridge for an hour or so, just to allow the mixture to settle. 

Roll the mixture into balls and then flatten them while being careful not to split the sides.

Put them in a hot pan with melted butter; once the surfaces have been seared, turn down the heat and fry for about 20 minutes.

I served it with sautéed potatoes and onions, and an apple sauce.

Recipe C - Beef in Red Wine

This is the one-hundredth recipe and I want to do something special. So I decided to go back to the first one, and use a log of beef, onions, garlic and herbs. But to celebrate, I threw in a bottle of wine. 

Ingredients:

500g-1kg beef

2 onions

4 cloves of garlic

Some carrots

Some celery, but as I don't like celery, I used fennel, but leek would go well too

1 bottle of red wine

10 coarsely ground peppercorns

A bouquet garni (pick a nice assortment of fresh herbs from the garden)

Instructions:

Take all the ingredients, nicely cut, and put them in a bowl. Place the beef on top.

Pour the red wine over the top and put it (covered) in the fridge for between 6 and 14 hours.

Switch on the oven at 160°C.

Remove the beef from the marinade. Fry the outside gently in butter to seal it.

As you see from this photo, the herbs made an impression on the beef...

Remove the other ingredients from the red wine using a sieve, pouring the red wine into another bowl for later. Fry them gently in the butter from the beef.

Put the vegetables and the beef into a casserole dish, then pour over the wine.

Put it in the oven for as long as you like.

It will be very, very tender and very easy to carve, although it will reduce by half, so plan that when you buy your meat.

Recipe XCVIII - Hungarian Paprika Chicken

A part of the world brimming with culture and tradition, from the cowboy-like farmers of the Puszta plains past the talented Gipsy musicians enchanting Budapest to the noble rot winemakers of Tokaj, Hungary is a country that makes central Europe that little bit more like an ancestral homeland. What the locals speak of course, is incomprehensible: surrounded by Slavic and Germanic language speakers, Hungarian is from the incomprehensible Finno-Ugric strain and subtitlers give the Chinese a run for their money in one of the TV and film world's most thankless professions. Which may explain why they dub everything. And why, quite bafflingly, only 35% of Hungarians speak a foreign language. Nevertheless, when I was there, I found the food to be sensational, even if I needed to point at other diners' plates to get what I wanted.
This dish is one of the easiest and most delicious things you will ever cook, and you should immediately go out and buy the ingredients.

Ingredients:2 dessertspoonfuls of paprika*
1 dessertspoonful of plain flour*
1 large pinch of Cayenne pepper*
10 crushed peppercorns*
600g chicken breast
5-7 ripe tomatoes, quartered
2 onions, chopped
1 red or green pepper, cut into strips
1 pot of sour cream

300ml chicken stock
Some odourless oil

*Put these ingredients in a pot and mix thoroughly together

Instructions:
Put the chicken in a high-sided frying pan and fry until sealed. Add the onions, and stir up until they release their aroma. Sprinkle liberally all the spices over the meat and onions and mix well.

Add the tomatoes and crush them to release their juices. 

Pour over the chicken stock before the ingredients stick to the bottom, add the peppers and simmer with the lid on for up to 2 hours.

Just before you serve, pour sour cream into it and stir to form a marbled effect.



Serve with rice or boiled potatoes.

Recipe XCV - Spicy Tea, Chai Masala

Chai Masala is a pretty special tea made with the most flavoursome ingredients, and in southern Asia varies from region to region, household to household. Every tea maker has his/her own way or favoured combination. The ingredients you can use range from star anise to peppercorns, and depending on the quantity, the flavour you want can be reached by adding more of one or less of another. I am making my own preference, so the ingredients below are how I like mine.

Ingredients (for 10 cups):

3 to 4 cloves

1 tsp cinnamon

15-20 green cardamoms

1 tsp ginger

15-20 black peppercorns

Water:milk ratio = 2:3

2 teaspoonfuls of tea per person

Sugar to taste

Instructions:

Put the cardamoms whole into a blender.

And the peppercorns too.

Add the other ingredients and give it a spin for a minute or two until it is pulverised. You can always use your own coffee grinder, which is very effective.

Once it is all nicely crushed, you can keep it in a jar until you need it.

Take a saucepan and fill it with the water and milk you need depending on the amount of cups you require. Put half a spoonful of your mixture per cup into the saucepan and heat until nearly boiling but not quite. Once nearly boiling, add the tea; two teaspoonfuls per cup, and don't forget to add sugar either now or once in the cup.

Simmer for 2 to 3 minutes, and then strain into the cups.

The perfect warm drink for sitting outside in the still cold spring air.

Recipe LXXXIII - Venison Steaks in Brandy Sauce with Spätzle

German food. In terms of oxymorons, it ranks alongside French self-deprecation, Scandinavian beach resorts and beautiful Belgian scenery. What is Germany's greatest contribution to food? The hamburger? Not in the least. The schnitzel, maybe? That was stolen from the Czechs. The frankfurter, possibly? If you can find any meat in it. The apple strudel? Strong contender if it wasn't originally Czech too.

No, amongst all the stodge, the greatest contribution the Germans have made to food is their cakes. The Black Forest gâteau being exhibit number one. But amongst all the cream and fruit, there lies an alternative German cuisine that never raises its head above all the commercial stuff: their pasta. German pasta? Yep. And it's quite good. Spätzle is like short linguine, but unlike the Italian version, it can also be fried and is much more satisfying to the stomach. This recipe is one of my own, although I am sure variants exist.

Ingredients and instructions for the venison:
500g venison, cut into steaks or medaillons
2 tablespoons of cinnamon in a bowl with 4 tablespoons of flour (1:2 ratio, depending on your need)
10 peppercorns, black, ground
Salt the venison a little.



Put the flour, cinnamon and pepper into a flat bowl and mix until homogeneous.



Roll the venison in it, then set the meat aside (fridge) for a while, whilst you cut up the vegetables.



Ingredients for the sauce:
4 shallots or small onions
Some porcini mushrooms
Some whole black peppercorns
Some currants, sultanas or raisins
2 apples, diced
Some red berry confit (blackcurrant, redcurrant or something similar)
Some old-style mustard (seeds included)
Some thyme
A glass of brandy



Instructions:
Fry the steaks and onions/shallots in butter for a few minutes, then remove the meat. Add the whole peppercorns, and stir until they puff up. Then add the mushrooms, raisins and apples, and stir for a minute or two before you add the brandy, which will hiss and bubble with an aroma that should make small animals pass out, so put a lid on top and reduce the heat. About 5 minutes later, add a spoonful of mustard and confit, and some thyme. Keep on the lid and allow the liquids to run. You can put the venison steaks back on top, to integrate. Do not fear, the cinnamon exterior remains.



While that is going on, boil your spätzle. This takes between 10 and 12 minutes. Don't believe the packets in Germany which tell you to boil pasta for 2 minutes longer than necessary. Germans like soggy, runny pasta apparently.
As a nice touch, when you serve, why not put the spätzle all round the outside and fill up the middle with your sauce, putting your venison on top?



This goes well with a young, tart red wine from Navarra or northern Italy.

Recipe LXXXII - Homemade Burgers and Potato Wedges

One thing I really appreciate in the UK is proper unassuming pub food. Burger, potato wedges and mayo please my taste buds far more than anything from a fancy restaurant. And that's not only because of the food, but because of the atmosphere of the place. The people there are far more accessible, the service is (usually) with a smile and the food is filling. Plus you don't get stared at if you eat your short pasta with a spoon. This recipe is so simple and takes twenty minutes to prepare and half an hour to cook.

Ingredients (for 2 people)
500g minced beef
1/2 an onion (finely chopped)
A spoonful of thyme
A spoonful of oregano
5 cloves of garlic (chopped - optional)
10 peppercorns (crushed)
Some salt
1 egg
A tablespoon of flour
10 smallish potatoes, cut into wedges

Instructions:
Put your beef in a mixing bowl. Add the salt, onion, herbs and peppercorns, and give it a really good mix. Then add the egg, which acts as a binding agent.



Once everything is mixed in well, divide them into two balls and put them on a lightly-floured plate and put some flour on top. Flatten them with a spatula or the ball of your hand to the thickness you require. I like mine thick, so I cook mine for longer, but it's up to you.



Put it in a buttered, non-stick pan and fry until done. I like mine slightly burnt on the outside, so for the last ten minutes I turn up the heat.



For the potato wedges, I'm sure you know how to do them, but anyway - heat up some oil in a deep pan. While it is getting nice and hot, cut the potatoes into fairly large pieces. Wash and dry them. The easiest way to dry them is to put them on a towel and dab them. Pick them up to put them into the frying basket, then deep-fry them for five minutes. This is the 5-4-3-2-1 method. Remove the basket for a while and put it back in for four minutes. Remove again, then three, repeat, two, and just before serving, one minute. They will be lovely and crispy by then!



I served it with a mix of fennel and onion, plus a good spoonful of mayonnaise.

Recipe LXXX - Czech-style Braised Red Cabbage with Roast Pork, Brussels Sprouts and Carrots

On 28th December, I will be returning to my true home, the place I feel most like me, the place that loves me like a favourite aunt, Prague. I will only be there for six days, but the knowledge I will return to Base Camp is what keeps me going every day through the dark hours. The Czech Republic is one of Europe's best-kept secrets when it comes to food. I decided to recreate one of the dishes that will fill my stomach when I arrive.

Ingredients for the cabbage:
1 red cabbage
1 piece of fennel, sliced, but not too small
10 peppercorns
2 apples, chopped
1 onion, cut into rings
1 glass cherry schnapps
1 litre beef stock, warmed up
1 knob of butter
(Sultanas are also good with this dish! You are also welcome to add other things that would suit it: red onions or shallots, parsnip, pumpkin,  whatever...)


Instructions:
Take a large saucepan and melt some butter in the bottom on a medium-low heat. Add the fennel, a little salt and stir until it sweats. Then the onions and peppercorns. Finally, add the apples 2 minutes before you put in the red cabbage. Stir continuously.



Add the cabbage and continue stirring for a good 5 minutes. This allows the vegetables to get softer without burning.



Put in a good 20cl of fruit schnapps. I used cherry, as it's also a red fruit. Allow it to bubble in the bottom, then continue stirring.



Add the beef stock and put on the lid. Turn the heat right down and allow everything to run for as long as two hours, always checking the liquid level. With the right saucepan, nothing should escape, and you should end up with a truly delicious jus.



I served it with roast pork belly with crackling, roast carrots and Brussels sprouts.



To get a hard roast pork skin:
All you need to do is put the oven on at a low 150°C, cut your pork skin at each end a couple of gashes (this hardens it more easily), not forgetting to rub salt over it, baste your pork in the oil, put the pork in the baking tray with the skin facing upwards, leave some butter on top of it and allow it to melt in the oven. After 45 minutes, you can add the sliced carrots and baste the pork a little more. After an hour, turn the heat up to 200°C. For extra crackliness to the skin, spread some honey or caramel on it 10 minutes before removing it from the oven.

To get a tasty Brussels sprout:
After boiling in salt water, pour out the water and put a knob of butter in the pan. Once sizzling, add the sprouts, stirring constantly. Put in some ground black pepper and grate some nutmeg over it.

Recipe LXIX - Parsley Sauce (on fish)

I'm not a great fan of fish. However, my favourite restaurant in the world is under London Bridge and is called "Fish! " and if you know someone who has a fishphobia, that's the place to take them. Their desserts are delicious too, and I'll do one of them soon. This tremendous English recipe, though, is so easy to make and thankfully gives you time to do the rest of your cooking.

Ingredients:
400ml full cream milk
1 bunch of parsley, chopped (keep some of the stalks!!)
1 small onion
60g butter
Up to 150g plain flour
1 bay leaf
A mix of whole and crushed peppercorns
Some nutmeg or mace
a pinch of salt

Instructions:
Cut up your parsley, keeping some of the stalks. They are very, very flavoursome and give such a kick to the sauce. Let's be frank - you an either use a knife to cut it up or you can stick it in the blitzer. I stuck it in the blitzer.
Slice the onion in half. A small one is good as they're much more pungent. Put some milk into a saucepan, and add the parsley stalks, onion, peppercorns, nutmeg (or mace), the bay leaf and salt. Then very slowly heat it up to simmering point. Milk is notoriously volatile boiling, so you need to do this carefully.

 

After a few minutes of simmering, strain the larger bits out and leave the flavoured milk to cool. You can do your fish now. *See after the last photo below for a frying tip for your fish.

 

Once you are almost ready with the fish, it's time to make the sauce, and it'll take just a couple of minutes. Put your butter in a saucepan and in Béchamel-style, add the flour until it thickens. Once this happens, add the milk back bit-by-bit, allowing the fluidity to return, whisking as you pour it in.

 

Add the parsley to the mixture and continue to whisk.

 

Pour it on your potatoes and fish. I made mine very thick, but if you have a lot of visitors and you need a lot more, you just need to add more milk as you whisk. It won't affect the overall flavour. Some people add some lemon juice but I think it's fabulous without.

*TIP: If you decide to fry your fish, cut up some garlic and fry it in the olive oil for a couple of minutes before you add the fish. Remove the garlic first, as it'll just go black and give your fish a burned flavour.