Pea & Ham Soup

A couple of weekends ago we had friends round for dinner and I had cooked a huge joint of ham which to be honest could have fed an army. I saved the bone and the remaining ham knowing that I would be making a pea and ham soup at a later date. And that date was yesterday. I had come of nights and I really did not want to face a full on meal. We enjoyed our soup with huge slices of posh cheese n toast (recipe here).

Pea & Ham Soup

Ham Hock ( with remaining meat intact)

Small Bag of Frozen Peas (500mg)

1 Medium Onion diced.

1 Medium Carrot diced

1 Stick Celery diced

500 ml Chicken Stock

1 Tbsp Dried Parsley

Salt & Pepper

Add a drizzle of oil to a large dutch oven and saute the onion, carrot and celery until softened. Add the chicken stock and the ham hock and simmer for approx 20-25 minutes. Then remove the ham hock and pour in the bag of peas and parsley. Continue to simmer. Meanwhile cut of the remaining meat from the ham bone and dice. Puree the soup with a blender until desired thickness and then add the ham pieces. Season with salt and pepper and serve in huge bowls.

Baked Onions

We've only done and gone it. We moved to our new home and are now living the dream. We left Vancouver December 22nd and arrived in Quesnel December 23rd. The journey was long yet exciting.

Our new home was freshly painted and waiting for our arrival. We drove up the drive and ran through the door like two hyperactive teenagers. The U-Haul was quickly unpacked. The Christmas tree was the first thing to go up followed by the bed and the positioning of the sofas. We finished the evening off with white zinfandel and a plateful of bacon sandwiches.

The following two days were spent organizing and turning our house into a home. My kitchen was perfect, there was more room than I had ever been used too and I was finding it hard as to how to organize it (so many cupboards). It soon became easier and my domain was set for the forthcoming Christmas dinner. We had planned to have a good Christmas dinner as we wanted to celebrate our moving in with a bang. We didn't go for the usual turkey as we had had a traditional Christmas dinner on Christmas eve round at our new friends house. We settled for Roast beef with all the trimmimgs.

Merry Christmas everyone. May 2011 be a fantastic year for us all

I had had my eye on a recipe by Nigel Slater... Baked Onions. I thought this would go perfectly with the medium rare roast. And it sure did. I was slightly put of by the fact that you have to boil the onions first. I thought the smell would be horrendous but to be honest they gave of very little aroma. After preparing them, in they went into the oven with a good splash of cream and a twist of salt and pepper and out came this dreamy silky vegetable....Yum.

Our Christmas dinner I have to say was one of the best I have ever cooked. It was a perfect meal to celebrate our moving in.

Baked Onions (Makes 2 portions)

2 Onions skinned

Cream

Salt & Pepper

Freshly Grated Parmesan (Optional)

Boil the onions until tender Then remove from pan and allow to cool slightly. Cut the onions in half from root to tip. Place in an oven proof dish flat side down. Pour over cream until well coated. Season with salt and pepper. Sprinkle over Parmesan and bake for 25-30 mins in a preheated oven set at 350 degrees until golden and bubbly.

Vegetable Torta

Having had 3 weeks of work and indulging myself in hearty meaty dishes it was time to think vegetables..... How can you spruce up vegetables? A torta!!! which I have to say  is not what I would have called it. My understanding of a torta was a Mexican sandwich, not a layering of vegetables. Maybe I should call it layered vegetables. That still doesn't sound right doesn't it? Anyway enough of me rambling, lets get the recipe up. 

The original recipe calls for some of the vegetables to be roasted. I found that this took too long and dried out the vegetables too much, therefore I pan fried most of the veggies. This recipe will make enough for four people to have as a side or two people to have as a light supper. It would be great served alongside a fresh crusty baguette. We had it with grilled sausages and garlic pasta.

Vegetable Torta

2 Red Bell Peppers

1 Medium Eggplant

2 Zucchinis

1 Large White Onion

1 Garlic Clove minced

Handful of Basil and Parsley finely chopped

6 Rashers Bacon (Optional)

Grated Havarti Cheese (Optional)

Cut the bell peppers in half and place on a baking tray flesh side down. Place under a very hot grill until the skins begin to char and blacken. Remove from the grill and allow to cool to room temperature. Once cooled removed the skins, stems and cut out the seeds. Cut the halves into quarters and lay flat.

Fry the bacon until crispy, remove from pan and allow to cool. Chop into small pieces. Reserve the bacon fat in the frying pan for the pan-frying of the onions. 

Slice the eggplant and zuchini lengthwise approximatley 5mm in thickness and place in a bowl. Season with salt and pepper and coat with a generous amount of olive oil. (This is where the original recipe stated you can roast this on a baking sheet in the oven until brown) I pan fried the eggplant and zucchini in batches in a dry frying pan until  the vegetables were cooked through and browned on each side. Once again allow the veggies to cool.

Slice the onions into rings and fry them in the bacon fat with the garlic until they become softened. Once again remove from pan and allow to cool.

Now that all the veggies have been prepared, this is where the layering begins. Line an 8inch spring loaded cake pan with plastic wrap allowing extra plastic wrap to fall over the sides. This will be used to cover the vegetables once layered. Firstly layer half of the eggplant followed by a sprinkling of the herbs. Then layer with half the zucchini, peppers and onion mixture. Sprinkle with some more herbs, the cheese and bacon. Top with the remaining zucchini, peppers and onion mixture. Sprinkle with the remaining herbs and seal the torta with the remaining eggplant. Wrap the remaining plastic wrap over the top of the torta, press down and refrigerate for as long as you can.

To serve loosen the spring from the cake pan and gently remove the torta. Flip onto a plate and remove the plastic wrap. Allow to sit until it reaches room temperature then cut into large wedges. 

Vegetable Soup

The weather is definitely turning, the mornings are crisper and there is that cold chill that rides on the tail end of the breeze. The farmers markets are abundant with the late summer harvest, crispy green apples, juicy nectarines, fuzzy peaches, assorted varieties of squash, zucchini's and every potato imaginable. Even hazelnuts have appeared, a sign that Autumn is on its way. Our meals also show signs of Autumn. A chicken casserole with fresh sweet carrots was enjoyed last week, apple pies were made and ginger snap cookies were just what the doctor ordered. A nice spicy warming cookie enjoyed with the perfectly brewed tea. Oh I love it when a season changes.

Soup is a great way to welcome in Autumn and use up those remaining vegetables that sit in the bottom of the fridge. I always find that I have a few veggies left over that don't quite make up a meal but I hate the idea of wasting them. What I tend to do is freeze any left over veggies so that I can make a nice hearty vegetable soup. Something that I have been craving for a couple of days.

I had collected a good selection of veggies so I knew my soup would be satisfying and nutritious. Vegetable soup always reminds me of when I worked as a kitchen assistant in a residential home. Every Sunday we would serve a roast chicken dinner with all the trimmings, carrots, brussel sprouts, swede (rutabaga) and roast potatoes. After serving, my job would be to make stock with the remaining chicken carcasses. Into the pan went the carcasses with a large onion a couple of carrots and a leak or celery, salt and pepper and a collection of herbs. This simmered away in water for a couple of hours whilst the residents enjoyed there lunch. This was then strained and any left over veg was added to the stock, simmered for a short while and blitzed to make a thick soup. It always tasted soooo good especially alongside fresh bread lathered with thick butter. Happy Days!!!! 

Today I wanted to revisit those happy days, so to go alongside my soup I made some fresh country bread. It was perfect and made for a lovely supper.

Vegetable Soup
1 Large Russet Potato Diced
1 Large Red Onion Diced
1/2 Roasted Butternut Squash Diced
1 Ear of Corn (kernels cut from corn)
2 Carrots sliced
1/2 Green zucchini diced
1 Head of Broccoli Florets
Handful of Cherry Tomatoes
3 Cups Chicken Stock
Salt and Pepper
Olive oil

In a large stock pot over a medium heat add some oil and soften the onion, potato, zucchini and carrots. This should take about 10-15 minutes. Add the remaining vegetables and simmer with the lid on for 5 minutes. The potatoes, squash and tomatoes will begin to break down. Add the chicken stock and simmer gently for 20- 25 minutes until all the vegetables are tender. Blitz the soup in batches and return back to the pan. Add a good swig of olive oil and salt and pepper for seasoning. (Season to your taste). If you find the soup is too thick add some more water. Serve in large bowls with hunks of fresh bread and butter.

Noche de rabanos

Its amazing what one idea unveils... I was planning tonights dinner wondering what vegetarian option I could utilize. (The original idea was sausage and garlic mash with onion gravy). I had bought some large portebello mushrooms which I had planned to pan fry and fill with balsamic glazed onions and thyme. I then remembered that I had bought a huge bunch of fresh radishes and the idea of roasting them as a side dish came into play....So I searched through google to see if there was any recipes that took my fancy and found out that Mexico celebrate Noche de rabanos (night of radishes). A festival that is celebrated on the eve of December 23rd, where the combination of agriculture and traditional folk art takes place. Radishes are transformed into sculptures ranging from individual figures to huge representations of grand events. So tonights dinner is a homage to the noche de rabanos minus the sculptures!!!

Many of the recipes that I reviewed had an oriental element to them incorporating soy sauce, sesame oil and chilli, which sounds amazing, but for the purpose of tonights meal I will roasted them with a little salt, chilli, olive oil and some smoked paprika. Roasted at 350 for 30 minutes should do it.

On reflection they tasted awesome, sweet and mild whilst still retaining some of their bite. The bitter taste that you sometimes get when eaten raw was eliminated and as you put the little rose jewel in your mouth it burst with flavor. These will definitely be making a regular appearance at our dinner table.

Fish in parchment

So so easy and very very tasty. It only takes about 25 minutes to bake, so is perfect for a busy weekday dinner. Everything gets steamed together in essentially a paper bag.  The most important advice is to make sure you use flavours that marry together well. The other upside is that it is also low in fat... well I suppose it depends on how much butter you add to the package.

I haven't given exact amounts of ingredients to use as it is up to your taste how much you want to use. However it is best to make individual portions so each person has their own bag to open.

Fish in Parchment

Fish Fillets (Any fish can be used. I used tilapia but salmon would also work well)

New Potatoes

Spring Onions

Carrots

Asparagus

Fennel bulb and feathers

Butter

Olive Oil

Lemon

Roughly Chopped Parsley

S&P

White Wine Vinegar

Finely slice the potatoes, carrot and fennel finely (3-4 mm). Retain the fennel feathers to add with the vegetables at a later stage. Cut the asparagus and spring onions into 1cm pieces and the lemon into medium wedges.

Prepare a sheet of parchment big enough to hold the ingredients and place on a baking sheet. Begin by layering the potatoes followed by the fennel on one half of the parchment paper and season with S&P. Continue to layer the remaining vegetables on top and add some thin slices of butter before finishing off with the fish fillets. Season with S&P and drizzle with approx 1tsp of white wine vinegar and some olive oil. Add 2 wedges of lemon to the fish and  sprinkle with parsley. Fold the remaining half of the parchment paper over the mound of ingredients and roll up the edges to seal them in. Secure with a stapler. Repeat this with each portion you require.

Bake on a baking sheet in a preheated oven at 350 for 20 -25 minutes. Remove from oven and serve the parchment package on a plate. Cut a hole into the top of the bag and pull open (Be careful of the steam) and enjoy!!!