Cooking With Twitter

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All the veg. All of it.

If I absolutely have to, I will cook recipes with great, long lists of ingredients that require great, long trips to assorted shops.

But most of the time, I cannot be arsed. I want to cook, not go to bloody Mordor, and that requires recipes that give me maximum bang for at most 10 ingredients. Shepherds Pie. Risotto. That sort of thing. My recipes for Domestic Sluttery all seem to be along the “mum recipe” or “sod this, add condiments” line. A rut? You don’t say.

On Sunday night I cooked Maria Elia’s Slow-Roasted Paprika Chicken with Butternut Squash, Smashed Butter Beans and Tomatoes which I’d read about on Pip Cooks The Books ages ago, and looked simple and delicious. And oh dear God, it was. Apart from having to spatchcock the chicken. I swear: after the harrowing nightmare of figuring out which way is best to wrench a chicken’s bones off, I am writing to the Girl Guides to suggest that modern cookery techniques replace semaphore in Brownies. Continue reading

“Oh my God, YES!” recipes

This weekend has not ended according to plan. I woke up on Sunday feeling rotten, a few hours before friends I hadn’t seen in ages were coming for lunch. Given I’d cooked everything already and wasn’t physically dying, there was no way I was cancelling. By the evening I cancelled going to the film quiz at The Bear at appalling last minute (I later got a text saying my team won – amazing! Clearly the ingredient to winning is Not Me) and now I’m missing  a post-Mother’s Day trip to Hampshire to see my mum and Grandma.

I should probably stop going “I’m never ill! Constitution like an ox” because this is the second time I’ve been bed-bound this year. The cat is stalking me across my bed using a large cushion as cover and Virgin Media has randomly stopped streaming old Call The Midwife episodes. As my day off isn’t going to provide anything particularly fruitful,  I’m thinking back to three really super things I cooked this week.

1) Hazel’s hot cross baked cheesecake with salted caramel sauce

Hot cross baked cheesecake with salted caramel sauce

Easter on a plate – sans lamb

One of my greatest loves is the hot cross bun. It’s only around Easter that I feel the tragedy of not owning a microwave (no room in my little kitchen), because a truly great joy is to whip up an enormous cup of tea, slice two hot crossers in half, jam in a slice of butter, and then microwave them until the butter’s melted,  and the bun is soft and unctious.

Hazel is one of Domestic Sluttery’s biggest hitters in the kitchen – her recipes are always inventive, always well-tested and  invariably accompanied by gorgeous, saliva-inducing photography. If you want a truly good food perve, bookmark her wonderful recipe blog,  It’s Not F***ing Rocket Science.

Her hot cross baked cheesecake was absolutely delicious. No buns involved, just lots of spices and raisins and I made it on Saturday evening and bar the cooking (10 minutes for the based,  one hour for the actual cake) it took almost no time at all, with minimal faffing. In fact, it took so little faffing that I decided to give her sea-salted caramel sauce a go as well.

Now, being that my go-to cake and sweet recipes are BBC Good Food’s madeover carrot cake and my mum’s fudge, both of which require FIENDISH amounts of faff, I nearly cried with joy at how incredibly easy to follow Hazel’s were. The caramel was basically “Put stuff in a pan. Don’t bother stirring it. Enjoy eating it with a spoon.” My friends went insane for it, and adored the hot cross cheesecake, so both are strongly recommended, particularly for Easter.

2) Mary Berry’s Wiltshire pork casserole

There’s no picture because it’s always impossible to make casseroles and stews look delicious unless you are a food stylist or a magician. This is an absolutely foolproof *dish though, and completely delicious. My mum gave me this recipe, taken from her ancient Mary Berry’s Complete Cookbook which was reprinted last year,  when I was looking for something to cook for New Year’s Eve that wouldn’t lock me in the kitchen away from my friends and the Booze.

Ingredients (serves 8 big main helpings)

Two tbsp sunflower oil
1.5kg shoulder of pork or lean pork tenderloin fillet
40g plain flour
450ml chicken stock
Four tbsp white wine viegar
Three tbsp clear honey
Two tbsp soy sauce
250g mushrooms
250g pitted prunes
salt and pepper

Chop up the prunes with scissors, and slice the mushrooms.

Put the oil in a big casserole and seal the pork. Stir in all the other ingredients. Cover and cook in preheated oven for three hours. 160. Check after 2.5 hours. That’s it! Magic!

I served this with jacket potatoes and a big dish of honey roasted little carrots.

* This recipe really is foolproof, because when it comes to cooking, I can be the biggest fool. This weekend’s foolery was buying well over 1.5kg of shoulder (probably more like over 2kg) and just cooking it the same. I ended up cooking it in the oven for two hours on Saturday, 1.5 hours on Sunday, and then popping it on a hot hob to reduce the liquids. The lovely melt in the mouth pork turned to distinctly less melty pork as a result of this treatment, but everyone adored it and had seconds so really, there is nothing that Mary Berry cannot do.

Monica Galetti’s salmon with chorizo and peppers

Monica Galetti's salmon with chorizo and peppers

Salmon, motherfucker

I’d not watched either of the Masterchef series until an old boyfriend got me into it in late 2011. I don’t know what I did with my life before then but it must have been a dull and shallow time. One of the designers at work had a copy of Monica “Facial Expressions” Galetti’s new cookbook Monica’s Kitchen and very kindly let me have it.

I had a look through and chose this salmon recipe on p22, partly because it looked great and partly because it was one of the few main meal recipes that even the laziest of people could work up on a Sunday.

I don’t own kitchen tweezers though, I’m sorry Monica.

Ingredients serves 2
The book recipe caters for four – I halved everything and left out a green pepper because they are the worst pepper, and still had plates absolutely groaning with food

Two salmon fillets
One cooking chorizo
One red pepper
One yellow pepper
One peeled shallot
One tbsp pine nuts
Olive oil
Six cherry tomatoes
One tbsp white wine vinegar
Sea salt and pepper
Balsamic for drizzling

Remove skin from chorizos and chop. Peel skin off the peppers, slice off tops and bottoms and discard the usual bits then cut flesh into strips. Slice shallots into fine rings. Think about Monica’s childhood growing up  on Western Samoa, feel a bit gutted about growing up in Raynes Park.

Heat frying pan over medium heat and toast pine nuts until coloured all over then remove and set aside.

Cook the peppers in 1 tbsp olive oil for one minute, add the shallots and cook for another minute. Add the chorizo and cook for two minutes. Stir in the cherry (cheery) tomatoes and stir through the white wine vinegar then take the pan off the heat and put to one side with the pine nuts stirred in.

Salt and pepper the salmon. Heat another pan to medium-high and add a drizzle of olive oil, then pop in the salmon, skin down. Cook for two minutes then turn the salmon over and remove the pan from the heat. Leave to stand for two minutes while the salmon finishes cooking – Monica prefers it for one minute, but this still left it nice and sashimi-like in the middle while being a bit more “Ooh look, I’m salmon, I’m cooked”.

Divide the pepper mixture between plates with the salmon on top. Now, this is where Monica confused me – “trickle a little balsamic vinegar around the plates.” Ok, I really tried here. I knew it would look terrible – Monica must have a kitchen pipette – so I did my best with a spoon. It was not successful. My balsamic vinegar was more like an accident than plate dressing. But it tasted really good so neither of us particularly minded.

I’ve added all of these to my “Oh my heavens these are so easy but make me look like a CULINARY GODDESS” folder.