The Orange

Joel had an idea for this new year, instead of setting resolutions that are inevitably negative and about deprivation we are setting goals for the year instead, for me its to write more on here, to see more paintings out of my 1001 paintings to see before you die and definitely getting started on our garden, I’m sure over the next few weeks there will be more set but I like the idea of striving to achieve something rather than giving something up, which in the dark days of January feels twice as miserable as any other time of year.

I think January is a tough month for people, the depths of darkness with no Christmas to look forward to, the weather tends to get colder, and of course everyone is feeling a little tight on funds after the festive period. Therefore I think we could all do with something bright an fresh to cheer us up, this is a great salad for sharing and you could definitely justify it if unlike me you are trying to stick to those resolutions – plus the dressing uses up some of that cheese board port you still have knocking around (the booze doesn’t count in food, everyone knows that) so why not invite a few people over and brighten up January together.

Oranges always feel like a bit of a faff to me and would normally grab a clementine or tangerine over their full size cousin as the convenience of being able to peel on the go is so easy so I think when you go to the effort with peeling and carefully slicing an orange it feels a bit special. Particularly when they are in season and at their best from closer to the UK at this time of year.

Caramelised Orange and Fig Salad

Adapted from Ottolenghi’s in Plenty More

Serves 4 as a light salad.

  • 75g of caster sugar
  • 4 Medium Oranges – peeled and cut into 1cm slices
  • 8 Fresh Figs – quartered
  • 200g Feta
  • 1 bag Rocket
  • 1 Bag Baby Kale – or other sturdy salad leaf

Port and Lemon Dressing

  • 3 tbsp Lemon Juice
  • 3 tbsp Port
  • 1 tsp Fennel Seeds – toasted
  • 4 tbsp Rapeseed or Olive Oil

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Warning: I am crap at making caramel – its gone wrong so many times in the past but the last few times I have done it right so here is the best way I’ve found to do it.

Using a (clean and very dry!) flat based frying pan pour the sugar in ad shake the pan to distribute evenly, put onto a medium heated hob. DO NOTHING, do not touch, do not shake, do not stir, just stand and hold your breath. The sugar should begin to melt and turn a lovely well caramel colour.

If not – if it clumps into a horrible mess unlike me don’t throw a paddy just add a cup of water to the pan and stir to the sugar all dissolves and makes the washing up a lot easier, clean and dry your pan and try again – hey at least sugar is pretty cheap.

Whilst your sugar is melting (or before if you are really anxious to watch it) spread your salad leaves over a serving platter, arrange half of the figs on top and crumble over half the feta.

Once you have your lovely golden caramel add half your orange slices whilst keeping on a medium heat, turn them over after about a minute, by which time they should have a lovely shiny caramel coating, allow another minute on the reverse side, set to one side then repeat with the rest of the oranges.

When all your oranges are caramelised remove the pan from the heat and add your dressing ingredients into the pan along with the caramel, give a quick stir to combine then pour into a jug.

Arrange your Caramelised Slices of orange over your salad platter, scatter your remaining figs and feta over the top.

Serve warm with the warm port and lemon dressing.

Note: If you would like to use this dressing on other things – which I highly recommend as it’s delicious then add a 1½ tbsp of honey to the above ingredients as you wont have the sugar from the caramel to balance!

I hope you have a wonderful new year and you achieve all those goals you set big or small.

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Spinach

It feels like we have skipped autumn and jumped right into winter with all the storms we have been having, its not that its cold but it sure as heck is rainy. I love being back up North but I do miss those cold crisp winter days we used to get in London, Manchester is more mild and soggy, the leaves never quite dry up enough to crunch underfoot but its our city and I love it despite the rain.

We have a large Oak tree and a sycamore at the end of our garden which have been keeping us well stocked in soggy leaves so I have been making leafmold ready for the wonderful garden I will have built by this time next year when it is ready. By making leafmold, all I really mean is squashing up the leaves and packing them into black bin bags with a few air wholes in then piling them up at the bottom of the garden. Absolutely minimal effort for what Monty Don assures me will be the gardener’s equivalent of gold dust.

The wild weather does call for something soothing, warm and dare I say it healthy. So time for some green sludge soup. Spinach is a tricky one I add it to a lot of dishes but mainly ones where I can hide the cooked texture a bit, I love the flavour but I find the texture a little slimey so give me it pureed, give me it hidden into dishes or in a stew but never fried on the side – and only ever chopped up minutely in eggs. Soup therefore is the perfect vessel for this veg in my opinion.

Full of vitamins that boost energy levels it should give you a little boost in these rapidly shortening days.

Green Sludge Soup

  • 400g of Spinach
  • 2 Potatoes
  • 2 Shallots
  • 4 cloves of Garlic
  • Olive Oil
  • 1 tbsp of Vegetable Bouillon Powder
  • Nutmeg
  • Salt and Pepper

To serve – and make more elegant, less sludgy

  • Crème Fresh
  • Poached Egg

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Chop the shallots finely and add to a large saucepan with a splash of olive oil, ry until the onions are soft then add the chopped garlic.

Peel and finely dice the two potatoes and add to the pan. Along with the bouillon powder and a litre of boiling water.

Simmer until the potato is cooked through – about 15 mins then add the spinach to the pan – half at a time, it will look like there is no way it is going to al fit in the pan, but trust me it will reduce to almost nothing in the steamy soup. Once all the spinach is added cook for a further 5 mins.

Take off the heat and using a stick blender blend until smooth. Grate in half and nut of nutmeg and a good pinch of salt and pepper, stirring to combine.

To serve mix crème fresh with equal parts of water in order to make a runny cream, drizzle into the bowls of soup, top with a poached egg and another grating of nutmeg and black pepper. Toasted and buttered soldiers are great with it too.

 

 

 

Runner Bean

So things have been very quiet on the blog for a few months, there has been a lot going on for me in the real world, Joel and I have bought and moved into our own house, we got married on a gorgeous sunny day surrounded by all our friends and family, Joel had a nasty bicycle vs car accident, which thankfully he has now recovered from.

We are spending time working on the house, making it ours and I have so many plans for the garden. Although with everything going on this summer the furthest I got with growing veggies was popping in the runner beans Joel’s parents gave us, and my usual salad leaves and herbs. Considering I literally stuck the small runner bean plants in the ground and stretched some string across the fence for support the runner bean plants did amazingly well, we have had a more beans than we could eat since the start of July. They are now coming to an end, the big chunky ones I have left on the plant till they dry out and I can harvest the beans to plant next year, the rest of them I have turned into chutney.

Our family friends Jenny and Peter make this chutney every year and it is always delicious – just the right balance of sweet and tangy so of course I had to get the recipe from them to make with my last batch of beans from the garden. The recipe came from the queen of reliable recipes – Delia, I should have known.

Spiced Pickled Runner Beans

Adapted from Delia’s recipe

  • 900g of Runner Beans – trimmed and sliced
  • 700g Onions – finely chopped
  • 850ml Malt Vinegar
  • 40g Cornflour
  • 1 tbsp Mustard Powder
  • 1 tbsp Turmeric
  • 1 tsp black pepper
  • 675g Demerara Sugar

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Add the chopped onions and 300mls of the vinegar to a large pan and simmer until softened – around 20 mins.

Boil the sliced beans in a separate pan – Delia suggests 5 mins but I cooked mine for 10 due to now being a little tough, drain and add to the onion and vinegar mixture.

Mix the spices and corn flour with a little of the remaining vinegar to make a paste then add to the onion mix along with the rest of the vinegar.

Simmer for 10 mins, then add the sugar and simmer for a further 15 mins.

Pot the pickle into warm sterilized jars and leave to mature for at least a month.

Also here is a few pictures of our adventures over the past few months I’ve been away from the blog.

 

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Chinese Cabbage

With everything going on at the moment I’m glad to say we have still had time to cook although we are relying on tried and trusted favourites rather than anything particularly creative but there is definitely something to be said for healthy meals you can shop for and cook when you are shattered, have lost your list and wouldn’t be able to remember which cookbook the recipe was from anyway.

When we came back to Manchester I re-signed up to our local veg box scheme that I used to get as a student which is great, every Tuesday evening we get a surprise mix of local and organic vegetables and I get very over excited like a weekly veg equivalent of Christmas morning. Currently we are getting a lot of brassicas – Broccoli, Romonesco, Sprouts and a new variety of cabbage every week – so we can at least feel like we are getting our greens. A couple of weeks ago we received a Chinese cabbage and I thought I’d try something different to my go to shred it and fry in in butter (don’t get me wrong that is still delicious!).

I thought given the name I may as well try an oriental themed dish – I cant promise this would be the most authentic of recipe but the flavours were great and it was surprisingly quick to cook . I’ve never really tried cooking with cabbage leaves as a wrapping and I was a little skeptical that they would hold together rather than collapsing into a pile of mush, but low and behold my off the cuff technique worked really well.

Cabbage Rolls

  • 1 Chinese cabbage
  • 400g pork mince
  • 4 spring onions – finely chopped
  • 2 tbsp grated ginger
  • 3 cloves of garlic – crushed
  • 1 egg
  • 1 tbsp rice wine vinegar
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil

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Add all the cabbage roll ingredients other than the cabbage to a bowl and combine to make a meatball like consistency.

Carefully separate the leaves of the cabbage and wipe each one clean. Layer the leaves up in a steaming pan and steam for 3 minutes until the leaves are soft but still maintain their structure.

To assemble to rolls take a cabbage leaf, add a rounded tablespoons worth of meatball mixture to the innermost side and roll up towards the green end carefully tucking the sides in so that the cabbage covers all of the meat mixture, repeat until you run out of cabbage leaves or meatball mixture.

Arrange the rolls in a steamer and steam over boiling water for 20 minutes.

Serve with noodles or a crunchy stir fry or both!