Archive for the ‘Supper’ Category

Cheese, potato and pea omelette

Thursday, January 12th, 2012

Raw Potato

1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
6 eggs
tbsp butter
pinch salt

Peel the potato and cut into 1cm cubes.  Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins).  When nearly done, tip in the frozen peas for a minute, then drain the lot.

Break the eggs into a bowl and whisk in the salt.  Cube the cheddar.

When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas.  Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.

Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!).  Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top.  Use a knife to ensure the centre has no runny egg – if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.

Serve with a leafy green or cucumber salad and a nice mustardy dressing.

Lamb shank with couscous

Sunday, February 20th, 2011

Carrots, Potatoes, Onions… 

2 tbsp olive oil
2 lamb shanks
4 carrots
4 potatoes
2 onions
2 cloves garlic
1 tsp coriander seed
1 tsp cumin
1 tsp salt
1 tin chickpeas
1 tin tomatoes
500g couscous

Preheat oven to 150c.  Peel and chop the carrots, potatoes, onions and garlic.  Heat the oil in a heavy pan (or hob and oven proof dish) and brown the shanks on all sides.  Remove the shanks, and add the veg to the pan and brown a little for a few minutes.  Add the ground spices.  Give it a good stir, then add the chickpeas, salt and tomatoes.  Deglaze the bottom of the pan with some water or wine.

Tip the veg mixture into a casserole dish and nestle in the shanks.  Top up with water so that liquid comes within a centimeter of the top.  Put the lid on and cook it for 3 hours, until the meat is very tender.

With about 30 mins to go, rinse the couscous, and place in a fine metal sieve over a pan of gently boiling water, with a lid on top (or in a steamer, should you have such a thing).

Test the shanks for softness and seasoning.  Fluff through the couscous and add a little butter or olive oil.

Serve with some Harissa and a fresh green salad.

Quarkkeulchen (Little cheese cakes)

Tuesday, February 8th, 2011

These sweet little potato cakes from Saxony in Germany can be eaten as either a filling pudding, supper or brunch.  NB this recipe makes quite a lot, you may want to halve it for the first go!

Desiree PotatoDried mixed fruit
1kg potatoes
150g flour
1 tsp baking powder
500g quark
2 Eggs
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp grated lemon peel
2 tsp sugar
1 tsp vanilla extract
100g raisins
butter to fry

Peel, chop and boil the potatoes until tender.  Push through a fine sieve, potato ricer, or mash extremely well and leave to cool.

Stir the flour and baking powder into the potatoes, then mix in the quark.  Whisk the eggs with the salt, nutmeg, lemon peel, sugar, vanilla extract and raisins. 

Add the egg mixture to the potato mixture and knead the mixture to ensure everything is thoroughly combined, but don’t overwork it.

Flour your hands and the work surface, then shape the dough into a 6cm thick roll.  Cut off 1.5cm pieces and flatten each one slightly.

Heat a frying pan to a good heat, then turn down a little.  Melt 2 tsp butter in the pan and fry the little cakes for about 2 mins on each side until golden brown.  You will need to do more than one batch.  Adjust the amount of butter accordingly so they don’t stick.

Serve warm with cinnamon sugar and some fruit compote (stewed apples, pears, cranberries, apricots or bottled cherries).

These freeze well and make great quick breakfasts!

Nigella’s Maple Chicken ‘n’ Ribs with sweet potato quarters

Wednesday, December 22nd, 2010

 Sweet potatoes

Now the kids have broken up from school and nursery, it’s handy to have some easy suppers to keep them (and you) happy!  This one from Nigella Express is definitely a winner.

12 pork spare ribs
12 chicken thighs
250ml apple juice
1/2 lemon, juiced
4 tbsp maple syrup
2 tbsp vegetable oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
6 garlic cloves, unpeeled
4 sweet potatoes

Mix all the ingredients apart from the potatoes in a large dish or freezer bag.  Mix really well. Leave to marinate in fridge overnight or up to two days.

To cook, preheat the oven to 200c.  Spread the ingredients over two trays, making sure the chicken is skin side up and cook for an hour and a quarter (or until everything is sticky and browned).   Cut the sweet potatoes longwise into quarters and add to the roasting tins half an hour before the end.