Potato curry

Posted on Monday 16th January, 2012 by headchef

4 curries

I was making a chicken curry and a vegetable curry and somehow ended up making a mushroom one and a potato one as well. I think the potato one was the best of the bunch, followed by the mushroom. Here’s how I made it.

  • 4 large potatoes
  • 1 tsp mustard powder (recipe called for seeds but I didn’t have any)
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • thumb-sized piece of fresh ginger, minced or finely chopped
  • half a tin of chopped tomatoes
  • 1 tsp sugar
  • 1 cup water
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • chopped fresh coriander to garnish

Peel and chop the potatoes into 1 inch cubes. Parboil for a few minutes. Don’t let them turn to mash.

Fry the mustard and cumin seeds in some hot vegetable oil. You’ll know when they’re done because the seeds will start popping and you’ll start to choke. Add the chilli powder and ginger and stir vigorously for 1 minute. Then add the drained potatoes, tomatoes, sugar and water. Simmer until the potatoes are cooked through, then stir in the cumin and coriander powder and serve with a sprinkling of fresh chopped coriander on top. Rather hot, and great as a side dish with any curry.

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Lunch at the Guildford Arms

Posted on Friday 13th January, 2012 by headchef

The Guildford ArmsI’m not sure about branching out into food reviews rather than recipes, but this is a handy place for me to jot down places I’ve enjoyed eating in, so I’m going to give it a go.

The Guildford Arms is a gastropub in Greenwich, SE London. It currently looks a wee bit blank and uninviting from the outside – indeed I had walked past it ages ago and found its starkness a bit intimidating. It might not exactly be a cozy boozer, but it turns out to be a great place to eat as well as drink, with local Meantime beer on tap as well as Madonna’s favourite pint, Timothy Taylor’s Landlord.

Cauliflower soupFor my starter I had cauliflower soup with truffle oil – this was creamy, perfectly seasoned and the cauliflower flavour was spot-on, not too over-powering. My companion had Roquefort, Roasted Walnut, Beetroot & Chicory salad which was nice.

Slow-cooked ox cheeks with smoked garlic mashM’companion had beer-battered fish and chips – fish was excellent. I tried the chips – not quite crispy enough on the outside for my liking; possibly they’d not been cooked twice (or thrice) on a high-enough heat at the end. My main course was sublime though: slow-cooked ox-cheeks with anise, smoked garlic mash, sprout leaves and carrots. The meat was delicious and melted in the mouth. The smoked garlic was hardly detectable in the mash, but it was perfectly smooth and warm and filling, and perfect for a sunny winter’s day. The greens hiding underneath were perfect.

Warm chocolate & hazlenut brownieFor pudding my companion had warm chocolate and hazlenut brownie with ice cream, and I had pecan tart with whisky ice cream. The former was very nice, the latter was perfect. The pecan tart was sweet and moist and the ice cream had a big hit of whisky flavour. One for the road!

The Guildford Arms has a formal dining room on the first floor and a second floor function room, plus a decent-sized garden and decked area. It’s run by Guy Awford, who also runs the nearby Inside restaurant which we had a lovely after-movie dinner in recently.

Three course lunch for two, including a pint of tasty Meantime pale ale and a half of cider came to £33.85. We’ll be back.

http://www.theguildfordarms.co.uk/

Pecan pie and whisky ice cream lunch menu

Guildford Arms salad

fish & chips

Pale ale - my favourite table 13 on Friday 13th

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Brisket chilli

Posted on Wednesday 4th January, 2012 by headchef

Adapted from a recipe for 20 people in Issue 22 of the excellent Jamie magazine – this serves about 5. We had it with tortilla wraps, Mexican-style fried rice, grated cheese and lettuce. We love Nigella’s chilli, but we fancied a change and this was a huge hit.

  • 500g brisket
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp smoked paprika – must be smoked, this is a key ingredient
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 red pepper, diced
  • 1 400g tin of chopped tomatoes
  • veg stock powder
  • 1 onion, finely chopped
  • red wine vinegar
  • 1 tsp Worcestershire sauce
  • small amount of chopped fresh coriander

Put the oven on – about 150 degrees C, or lower perhaps.

Score lines in the brisket. Season with salt & pepper and rub in the cinnamon, cumin, paprika and oregano. Brown the meat in a slug of olive oil a hot casserole on the hob. While it’s searing, in a small saucepan boil the chopped red pepper, bay leaf, tomatoes, Worcestershire sauce and stock made up with some boiling water – you need enough liquid to cover the meat.

Then add the onion to the meat and cook for about 5 minutes on the hob until the onions are translucent. Add the tomato sauce from your other pan to the meat, and put the casserole in that low oven – or on a low heat on the hob if you like. I cooked mine in the oven at 150 C for about 2 hours, then I cooked it for another half an hour on the hob with the lid off to thicken it up a bit. You could probably cook it for longer at a lower heat and get even better results.

When the meat is ready, pull it apart with a pair of forks. It should just fall apart. Adjust the seasoning with salt, pepper and a small amount of red wine vinegar to taste. Remove the bay leaf. Add chopped fresh coriander and serve on warm tortilla wraps with grated cheese, lettuce, rice &c.

The orginal recipe uses fresh red chillis, but I find the spices, especially the smoked paprika, give it enough kick. My middle son loves heat, so we let him add Barefoot Kitchen Habanero sauce to taste – you won’t need much!

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Devilled mushrooms

Posted on Monday 26th December, 2011 by headchef

Eldest son and I just made these for breakfast. Sadly we ate them before we could take a photo of them. Perfect on toast and with sausages.

  • box of chestnut mushrooms
  • knob of butter
  • tsp dried oregano
  • slug of Worcestershire sauce
  • 2 tablespoons crème fraîche
  • half a teaspoon of smoked paprika
  • salt and pepper

Wash and dry the mushrooms. Quarter them and fry in the butter and the oregano until almost cooked through. At the last minute season, add the Worcester sauce, stir in the crème fraîche and sprinkle over the paprika. Mix and serve at once on warm toast. Must try this with kidneys…

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Tweaked lamb lagoto

Posted on Sunday 18th December, 2011 by headchef

Lamb lagoto redux
I tweaked the Jamie Oliver Greek lamb stew recipe – using lamb shanks instead of expensive diced lamb. It’s easy and delicious. Read more about here, plus how to make perfect chips: http://www.suppertime.co.uk/pages/2010/10/28/lamb-lagoto/

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Huevos Sloberos

Posted on Monday 21st November, 2011 by headchef

This is adapted from ‘The great Mexican breakfast’ in Thomasina Miers’ Mexican Food Made Simple – she’s the genius behind Wahaca, the superb Mexican restaurants. It’s a bit like Huevos Rancheros, but we ate these slobbing out in bed one Sunday morning, rather than on a hard-working ranch – hence the name. It’s probably also the perfect hangover cure – though I wouldn’t know about that of course.

Huevos Sloberos

Serves 2.

  • 400g tin of tomatoes
  • 1 small onion
  • butter and/or oil for frying
  • some fresh chilli, chopped – I used some Ring of Fire chillis – zing!
  • 1 clove of garlic, chopped
  • salt and pepper
  • tsp brown sugar
  • Worcestershire sauce
  • grated cheese
  • 2 tortillas / flatbreads
  • 2 eggs

Put the oven on a low heat.

In a pan, fry the onion and chilli in a little butter until the onions are translucent. Add the garlic and fry briefly. Add the chopped tin of tomatoes, salt and pepper, sugar, a generous slug of Worcestershire sauce. Simmer over a low heat for half an hour.

Then quickly fry the flat-breads or tortilla wraps, and wrap in foil on plates in the oven to keep warm if needed. Fry the eggs, put a wrap on each plate, smother in sauce, pop an egg on each one and add grated cheese. Eat in bed.
Huevos Sloberos 2

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Fragrant pumpkin soup

Posted on Saturday 12th November, 2011 by headchef

Here’s a fragrant twist on pumpkin soup I’ve just invented. Perfect on a cold evening after a day’s paintballing.

Fragrant  Soup

  • 1 medium or small pumpkin
  • 2 carrots
  • 1 onion
  • tablespoon of ground coriander
  • thumb-sized piece of fresh ginger
  • 1 litre of stock – I used chicken
  • 2 cardamom pods
  • tablespoon double cream

Chop the onion roughly and fry in some oil until soft along with the ground coriander. Then peel, seed and dice the pumpkin, and fry off along with the diced carrots and peeled, chopped ginger.

When it’s all looking soft, crush 2 cardamom pods and squeeze the seeds into the mix. I threw the husks in as well. Add the chicken stock, bring to the boil and then simmer for half an hour.

Remove the cardamom husks, if you left them in, and blitz with a hand-blender or in a food processor. Add salt and pepper to taste, and stir in the cream. Enjoy!

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Welcome new readers!

Posted on Tuesday 10th May, 2011 by headchef

Suppertime! – ‘delightful and useful’ – The Guardian

I was thrilled that the lovely Jon Henley mentioned this site (and linked to it) in his piece on modern eating habits in The Guardian today.

If you’ve followed the link from the paper, welcome! This is my personal recipe blog – a scrapbook, a digital equivalent of a notebook stuffed with scribbled-down recipes and cuttings from magazines. It’s also mobile-friendly, so you can refer to recipes on the site on your phone while cooking.

Recipes on the site are tagged by ingredient – use the search box, ingredient drop-down box or the tag cloud. Contributions very welcome – the simple, tasty recipes that get you through the week.

best wishes

Giles Booth,
London.

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Beef stew

Posted on Tuesday 12th April, 2011 by headchef

I made this for tea: http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew

It was delicious – though I probably ought to have read to the end of the recipe earlier in the day – I slammed it in the oven after the afternoon school run. Doing it before would have been cleverer – it takes 3 hours to cook.

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Perfect brownies

Posted on Monday 11th April, 2011 by headchef

Thanks to Jackie Leonard for pointing me in the direction of this recipe – it’s a Nigella one from How to be a Domestic Goddess, which I adapted a bit. For one thing: the quantity. I halved it, which was enough to fill a 19cm x 19cm tray. And I could measure it all out precisely using my shiny new digital scales. Did I mention that I have digital kitchen scales now? I know! I’ll be getting one of those new-fangled freezers next.

  • 187g unsalted butter
  • 187g best dark chocolate – I used Green & Blacks
  • 3 large eggs
  • half tablespoon vanilla extract (a snip at £5.30 a tiny bottle!)
  • 250g caster sugar
  • 112g sifted plain flour (Basics – I know where to cut corners. On this, not the chocolate.)
  • half tsp salt
  • 150g of chopped walnuts – except I didn’t use walnuts, I used 150g of my home-made granola. I had the walnuts ready to go in, but I just chucked the cereal in at the last minute instead, on a whim. This was a very happy decision.

Heat oven to 180˚C. Line the tray with baking parchment.

Melt the butter and chocolate in a heavy-bottomed pan.

Beat the eggs in a bowl with the sugar and vanilla.

Measure the flour in a separate bowl and add the salt.

Let the melted chocolate and butter mix cool a little, beat in the eggs & sugar. Then add the flour and the nuts or cereal, beat until smooth and pour in your lined tray.

Bake for about 25 minutes – it needs to be mottled on top but still a bit gooey in the middle, so keep an eye on it. Nobody likes a dry brownie, everyone loves a moist one. The fruit and oats in the granola provide a perfect counterpoint to the soft brownies. They turned out even better than these.

Nom, nom, nom.

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