Smoked Fish Pasta Bake.

This offering was inspired by a recipe from the illustrious Yottam Ottalenghi and published in the Guardian Weekly of 13^th May 2022. I have cited edam cheese below, because it is a good all-purpose cheese that melts easily, but of course you can use whatever variety suits you best.

Ingredients.

25g butter.

3 tblsp olive oil.

1 large leek, white only, thinly sliced.

3 cloves garlic, peeled, chopped.

2 tblsp plain flour.

3 cups short, dried pasta, e.g. fusilli, penne, etc.

1 ½ cups milk.

½ cup whole cream.

1 cup chicken stock.

Salt and freshly ground black pepper to taste.

1 450g can smoked fish, drained.

1 cup grated edam cheese.

2 large spring onions, finely chopped.

2 ½ cups fresh breadcrumbs.

Another cup grated edam cheese.

Juice and Zest of a lemon.

Method.

Pre-heat the oven to 180°C. Heat the butter and oil together in a suitable saucepan over a medium to hot flame. Sauté the leek until soft then add the garlic and fry until golden – about another minute. Add the pasta, the milk, cream, stock, salt and pepper and stir well. Bring to the boil, reduce the heat to a simmer, cover and cook until the pasta is done – usually 8-9 minutes. Stir in the fish, cheese and spring onion, breaking up the fish, until evenly mixed. Transfer to a baking dish and set aside. Mix together the breadcrumbs, the rest of the cheese, and the lemon zest. Sprinkle the mixture evenly over the fish mixture and drizzle with the lemon juice. Place in the oven and bake for 30 minutes.

Serve with: A crisp green salad.

Serves: 4 or 2 on separate nights.

Thai Ginger Beef.

I doubt that what I call Thai Ginger Beef was ever served in Thailand, but it is a convenient tag for something that has been evolving for many years, and it has become a staple for those evenings when someone has to go out early. The components can be put together well beforehand, and, if using quick-cooking dried egg noodles, is ready in about ten minutes.

Ingredients.

2 tsp ground cumin.

1 tsp ground coriander.

½ tsp turmeric.

½ tsp cinnamon.

2 tsp chicken stock powder.

2 tblsp cornflour.

Salt to taste.

1 tblsp sweet chilli sauce.

2 tblsp soy sauce.

2 tsp fish sauce.

1 cup water.

½ cup olive oil.

250g finely sliced topside beef.

1 25x25mm knob ginger [or to taste], peeled, finely chopped.

4 cloves garlic, peeled, finely chopped.

2 cups diced green vegetables.

2 portions dried egg noodles.

Preparation.

1. Mix the dry spices, the cornflour, the stock powder and the salt together in a bowl and combine thoroughly. Add the chilli sauce, soy sauce, fish sauce, combine thoroughly and top up with water to a total volume of 2 cups. Set aside.

2. Prepare the garlic and ginger and set aside in a small dish.

3. Prepare the vegetables and set aside.

Method.

Heat the oil in a sauté pan or wok over a hot flame and quickly brown the meat. Add the ginger and garlic and stir through, cooking for another minute, then add the spice mix. Bring to the boil and simmer, covered, for 5 minutes. Add the vegetables and combine well. Simmer for another 5-6 minutes until cooked but still crunchy. While that is happening gently break up the noodles portions and separate. When ready, add to the pan, stir through, cover and cook for another 5 minutes. Serve immediately.

Serves: 2.

Cumberland Leek Soup.

Ingredients.

6 Cumberland sausages.

500g lard or dripping.

1 leek, white only, sliced into thin rings.

1 large stick celery, leaves removed, finely chopped [reserve leaves].

Salt and pepper to taste.

1 L stock of choice [I used corned beef stock].

1 400g can cannellini beans plus liquid.

Method.

Remove and discard the skins from the sausages and form the meat into little balls – you should get 4-5 meatballs per sausage. Heat the lard in a sauté pan over a hot flame and deep fry the meatballs until browned all over, about 10 minutes. Remove and reserve the meatballs from the sauté pan. Reserve the lard for some other use.

Transfer about 2 tablespoons of hot lard to a suitable saucepan and stir fry the leek and celery until soft. Add the salt and pepper, stir through and add the stock. Bring to the boil and add the meatballs. Simmer for a further 10 minutes and serve immediately garnished with the finely chopped celery leaves.

Yield: About 2 litres.

Black Bean Beef.

This offering was inspired by a recipe in the “Listener’ magazine of 20 January 2012, and thus probably owes its provenance to Lauraine Jacobs. Thanks, Lauraine.

Ingredients.

300g pork fillet, thinly sliced.

1 400g can black beans, drained, but reserve the liquor.

2 good sized spring onions, finely sliced.

1 cup green beans, diced.

2 tblsp cornflour.

2 tblsp sugar.

Salt to taste.

2 tblsp soy sauce.

1 tblsp sweet chilli sauce.

1 tblsp oyster sauce.

¼ cup sherry.

¼ cup olive oil.

3 cloves garlic, peeled, finely sliced.

1 sachet Udon noodles.

Preparation.

1. Prepare the meat, cover and set aside.

2. Drain the black beans, reserving the liquor. Prepare the onions and beans, place in a bowl with the drained black beans, cover and set aside.

3. In a bowl, combine the cornflour, sugar, stock powder, salt, chilli sauce, soy sauce, oyster sauce, bean liquor and sherry, beat together to fully combine, and top up with water to the volume of 2 cups. Cover and set aside.

4. Prepare the garlic and set aside.

Method.

Heat the oil on a wok or sauté pan over a hot flame and stir fry the meat until golden then add the garlic and stir fry for another minute. Add the sauce mixture, bring to the boil, reduce the heat to a simmer and cook, stirring, until thickened. Cover and simmer for another 10 minutes to ensure that the meat is cooked through, then raise the heat until bubbling and stir in the black bean mix and the noodles. Allow to bubble for 3-4 minutes, stirring a couple of times, until the noodles are done and serve immediately.

Serves: 2.

Meatballs in Pasta Sauce.

There must be a million ways to make meatballs, a type of food that is common to almost all societies. This is a very basic example of the genre. Get the hang of this one, and go from there, getting more sophisticated as you go. You can add all sorts of other things – herbs, spices, chopped nuts or dried fruits [try adding a couple of finely chopped dried almonds and/or apricots], or other stuff like cheese. You can use all sorts of meats, fresh or processed, or go vegetarian using e.g. bulgar wheat instead of meat.

Ingredients.

250g minced lamb.

1 tblsp rubbed origanum.

Salt and freshly ground black pepper to taste.

1 cup breadcrumbs.

1 egg.

¼ cup olive oil.

1 medium onion, peeled and chopped.

1 400g can crushed tomato.

2 tblsp tomato paste.

2 tsp balsamic vinegar.

Salt to taste.

Method.

Heat the oven to 180°C. Combine the meat, origanum, bread crumbs, salt, pepper and egg in a bowl, mix together well and then, using wet hands, form into balls about the size of a walnut. Place the meatballs on an oiled tin tray and bake for 30-40 minutes. Remove and place in a small bowl.

While the meatballs are cooking, heat the oil in a small pan and stir fry the onion until soft but not brown. Add the tomato, tomato paste, balsamic vinegar and salt, stir well, bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes. Remove from the hob, mash the mixture to a puree with a kitchen wand and pour over the meatballs. Cover and refrigerate overnight.

Reheat gently in the microwave and serve in a bed of pasta with a salad on the side.

Yields: 18-20 meatballs, or more, depending on how big you make them.

Kedgeree.

Also known as Khichi, Kichadi and Kitchri, this recipe owes its origins to an ancient Indian comfort food dish of boiled rice and pulses. During the British Raj, it evolved into a popular breakfast food incorporating smoked fish, boiled eggs, nuts and other dried fruits. It travelled to the homeland, and provided a robust start for the day in Britain for generations. I make it as an evening dish, although I imagine that, given its raisins and boiled eggs it would be very acceptable first thing in the morning. Also, it is a useful way of using up any rice and gravy left over from last night’s curry.

Ingredients.

1 spring onion, finely chopped.

¼ cup frozen peas.

¼ cup frozen sweet corn.

¼ cup raisins.

4 dried apricots, chopped.

¼ cup cashews.

1/2 red capsicum, finely chopped.

1 tablespoon curry powder.

2 tablespoons plain flour.

50g butter.

2 cups beef stock.

2 cups cooked white rice.

1 310g can smoked fish fillet.

3 hard boiled eggs, halved.

¼ cup chopped coriander greens for garnish.

Method.

Mix the spring onion, peas, sweet corn, raisins and capsicum together in a small bowl and set aside. Mix the curry powder and the flour together in a small bowl and set aside. In a sauté pan or wok, melt the butter over a hot flame. When melted, stir in the flour/curry mixture and stir until foaming.

Add the stock, pouring slowly and stirring constantly until thickened. Stir in the rice, fish and the onion mixture and continue to cook gently for several minutes until all the ingredients are thoroughly mixed and hot. Pour into a serving bowl, garnish with the boiled egg segments and coriander serve.

Serves: 2.

Galette à la Grecque.

A galette prepared with typically Greek ingredients. The cheese for the base should be Kefalotyri but that is almost impossible to obtain here in New Zealand.

Ingredients.

1 cup plain flour.

1 tsp salt.

½ cup grated Edam cheese.

100g butter, diced.

2 tblsp very cold water [plus a bit more if you need it].

1 cup grated Edam cheese.

1 clove garlic, peeled finely chopped.

1 small aubergine cut into sliced about 7-8mm thick.

2 medium tomatoes, sliced.

12 black olives, stones removed, chopped.

100g feta cheese, crumbled.

Salt and lots of freshly grated black pepper.

1 egg beaten into a little milk.

Method.

In a bowl, mix together the flour, salt, Cheddar and the butter. Using your fingers, work the mixture until it resembles coarse bread crumbs in texture. Add the water and knead the mixture into a ball of smooth dough. Add a little more water if needed; the dough should be pliable but not sticky. Knead for 6-7 minutes then set aside, cover and allow to sit for an hour.

Preheat the oven to 220°C. Using a floured board and a rolling pin, flatten the dough into a more or less even disc about 25cm across and 3mm thick. Place this on an oiled baking dish. Mix the Edam cheese, garlic and thyme together and spread the mixture around the middle of the disc, leaving a clear 3cm rim around the edge. Arrange the aubergine slices on top, then the tomato slices on top of the aubergine. Sprinkle with the olives and feta then the salt and pepper.

Fold the edges of the pastry over towards the centre. Brush all the exposed pastry with the egg/milk mixture. Place in the oven and bake for 30-40 minutes, until the pastry is golden brown. Drizzle with a little olive oil before serving.

Serves: 2.

Potatoes au Gratin.

Sliced potatoes baked in a cheese sauce, otherwise known as Cheesy Baked Potatoes and the French produce something called Gratin Dauphinoise, although I am not sure that the latter uses cheese. I think it is just the garlic and the cream. To get the best of this one, you will need a mandolin cutter to slice the potatoes.

Ingredients.

2 tblsp oil.

2 medium potatoes, washed and thinly [3mm] sliced.

2 cloves garlic, peeled, finely chopped.

Salt and freshly ground black pepper.

1 ½ cups grated cheese [please yourself on this one – I use Colby].

1 ½ cups full cream milk.

Method.

Preheat the oven to 220°C. Wipe the inside of a small baking dish with the oil. Arrange half the potato slices on the bottom of the dish, sprinkle with half the garlic, plenty of salt and pepper, and then half the cheese. Arrange the rest of the slices on top of that, sprinkle with the rest of the garlic, more salt and pepper, then the rest of the cheese. Pour the milk on top and place in the oven. Bake for 40-45 minutes and serve immediately.

Serves: 2.

Potatoes au Gratin.

Sliced potatoes baked in a cheese sauce, otherwise known as Cheesy Baked Potatoes and the French produce something called Gratin Dauphinoise, although I am not sure that the latter uses cheese. I think it is just the garlic and the cream. To get the best of this one, you will need a mandolin cutter to slice the potatoes.

Ingredients.

2 tblsp oil.

2 medium potatoes, washed and thinly [3mm] sliced.

2 cloves garlic, peeled, finely chopped.

Salt and freshly ground black pepper.

1 ½ cups grated cheese [please yourself on this one – I use Colby].

1 ½ cups full cream milk.

Method.

Preheat the oven to 220°C. Wipe the inside of a small baking dish with the oil. Arrange half the potato slices on the bottom of the dish, sprinkle with half the garlic, plenty of salt and pepper, and then half the cheese. Arrange the rest of the slices on top of that, sprinkle with the rest of the garlic, more salt and pepper, then the rest of the cheese. Pour the milk on top and place in the oven. Bake for 40-45 minutes and serve immediately.

Serves: 2.

Beef Goulash.

Goulash is the national dish of Hungary, although variations of it are part of the national culinary repertoires of all eastern European nations. The term derives from the Hungarian ‘gulyás hús’, meaning herdsman’s meat, a name that clearly illustrates the origins of the dish as a spicy stew prepared on the open plains over a wood fire. The key ingredients are paprika and caraway seeds, both of which are signature spices of Hungarian cuisine, but the recipe below would not meet the approval of the purist as it contains tomato.

Ingredients.

2 tsp paprika.

¼ tsp white pepper.

½ tsp nutmeg.

2 tblsp plain flour.

Salt to taste.

6 cloves garlic, chopped.

1 tsp caraway seeds.

1 onion, peeled and chopped.

¼ cup cooking oil.

1 bay leaf.

1 400g can crushed tomatoes.

¼ cup tomato paste.

500g diced lean beef.

Lemon zest to garnish.

Sour cream.

Preparation.

Mix the spices and the salt together in a small bowl and set aside. Mix the garlic and caraway seeds together and set aside. Prepare the onion and set aside.

Method.

Pre heat the oven to 180°C. Heat the oil in a sauté pan and brown the meat all over. Remove and reserve. Add the caraway seed and garlic and cook until the seeds start to pop, then add the onion and sauté until translucent. Do not brown. Add the spice mix and the bay leaf and chow through until the aroma is released.

Add a little water, perhaps ¼ cup, and deglaze the bottom of the pan, then add the tomato pulp, tomato paste and the meat. Bring the mixture to the boil, stirring until the sauce thickens, and transfer to a casserole and cover. At this point the dish can be set aside to begin cooking later if required.

Place the casserole in the oven and bake for 1 ½ hours more or less – adjust the timing to the quality and cut of the meat. Stir at least once during that time. Remove the bay leaf and serve garnished with lemon zest.

Serve with: Rice or boiled new potatoes, and with sour cream on the side.

Serves: 4.

Chicken Chow Mein.

There must be literally millions of recipes for Chow Mein, one of the most frequently prepared meals in the world. The name means simply “fried noodles” so it is no wonder that there are so many variations, but there is little otherwise in common with all these recipes. All call for noodles, steamed, boiled or fried, most call for meat [largely minced beef, diced chicken, sliced pork, and/or shrimps] and a very high proportion call for bean sprouts and Bok Choi or Chinese cabbage. All have some sort of sauce that is cooked with the solid ingredients and usually includes soy sauce, oyster sauce and brown sugar, with cornflour to thicken. Both raw and cooked meat is used. What I offer below, therefore, can only ever be representative of an astronomically high number of possibilities. Do not be put off by the list of ingredients: once you have read things through, you will realise just how simple this actually is.

Ingredients 1: Sauce mix.

2 tblsp brown sugar.

2 tblsp cornflour.

2 tsp chicken stock powder.

1 tsp ground ginger.

1 tsp ground fenugreek.

Dash Cayenne pepper.

½ tsp salt.

1 tblsp tomato paste.

2 tblsp dark soy sauce.

2 tblsp oyster sauce.

1 tblsp sesame oil.

Ingredients 2: Chow Mein.

250g thinly sliced lean chicken.

3 cups assorted mixed vegetables e.g. cabbage, broccoli, celery, etc.

Noodles, fresh or dried.

½ cup cooking oil.

½ cup unsalted cashews.

Preparation.

Mix all the sauce ingredients together thoroughly in a bowl, top up with water to the volume of 2 cups and set aside. Prepare the vegetables and place in a second bowl. Set aside.

Method.

Heat the oil in a wok or sauté pan over a hot flame. Add the meat and brown all over. Add the sauce mixture, bring to the boil, reduce the heat, cover and simmer for 10 minutes. Meanwhile, bring a pot of salted water to the boil and cook the noodles as per the directions on the packet. Add the vegetables to the meat mixture, bring the heat up to the boil once more and cook for 3-4 minutes.

Drain the noodles and apportion evenly between two warm, deep plates or bowls. Top with the meat mixture, sprinkle with the cashews, and serve immediately.

Serves: 2.