A side and a soup

Next ten minutes ...

The side is Honey Roasted Beetroot using vac packed beetroot. You'll see from the recipe given below that it probably takes less than 10 minutes. Use another foil tray and bake it when your pie is in the oven.

Honey Roasted Beetroot

Balsamic vinegar – 2 tsp

Olive oil – 2 tbsp

Clear honey – 2 tbsp

Cooked beetroot – 500g

Salt and black pepper

Chopped fresh thyme – 2tsp or a sprinkle

of dried if you can't get fresh

You can use the vac packs of cooked beetroot available in the supermarket for speed - as an indicator I chose beetroot that is approximately the same size – a 300g vac pack gives you 8 small to medium beets, which I will then cut in half.

(If fresh beetroot is in season, choose beets of a similar size and roast in foil - @ 180fan/200c/Gas 6 for an hour and the test, leave to cool and then peel – this obviously does not apply to a “10 minute bite of time”).

Pre-heat your oven to 220c/200fan/425f/Gas7.

Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined.

Cut the beetroot in half and place into the bowl with the honey mixture and season, to taste, with salt and black pepper.

Place the beetroot into your foil tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed.

Here's another photo of the beetroot with the pie.

Next ten minutes …

Sweat a finely chopped onion in a glug of rapeseed oil (and an optional knob of butter) (with a leek if you have one lying around doing nothing – or a stick of celery will do) for 2/3 minutes.

Next ten minutes ...

Add the stock from slow cooking the gammon to the onions and leeks – you'll need 1 litre and you should have it – if not then add water. Add 150g of frozen peas and simmer for 5 minutes. Whilst this is simmering chop the remaining gammon into small chunks and add to your simmering liquid.

Add 250g of risoni and cook uncovered, for 5 minutes, or until tender. Stir occasionally. Adjust your seasoning, add a large dollop of double cream (from the tub you've leftover from making your Sauce Supreme) and sprinkle with chopped flat leaf parsley.

For those who aren't sure what risoni is, it's tiny pieces of pasta shaped like large grains of rice - also known as orzo.

So, by my reckoning from the chicken and the gammon you've got four ordinary or six smaller portions of Gammon, Chicken and Leek pie – whatever isn't eaten can be frozen in individual portions for another day.

Plus a hearty soup.

Final Next ten minutes ...

The bonus - remember the remaining stripped chicken. You should have at least 200ml of double cream left from the large tub you bought to enable you to make an Alfredo sauce (see Faff free Friday) perfect with the chicken and penne pasta.

10 minutes here, 10 minutes there - Part 2

Part 2 – The bites of time!

Your first ten minutes is taken up with slow cooking your whole chicken as described in Monday Chuck.

Next ten minutes …

When the chicken is cooked and cooled take off the two breasts, wrap and set aside. Put the stock into a jug, cover and “fridge”. Strip the remains of the chicken i.e. leg/thigh/wings, bag and fridge.

Next ten minutes …

Seal a gammon joint (smoked or unsmoked to suit your taste) and slow cook in vegetable stock (or chicken if you prefer).

Next ten minutes …

Remove the gammon joint and cool, wrap and fridge – reserve the stock in a jug, cover and fridge.

Next ten minutes …

Make your Velouté sauce and then your Sauce Supreme (Monday Chuck) using your stock from the slow cooked chicken – cool, cover and fridge. At the same time you can multi-task and sweat 2 leeks, sliced, in a glug of rapeseed oil and an optional knob of unsalted butter – this will take 2/3 minutes on a low heat. Cool, box and fridge. A note for your shopping list – buy a large carton of double cream i.e. 600ml – you'll use it.

Next ten minutes …

Assemble all your elements to create your pie. In a large mixing bowl place the two chicken breasts broken into chunks, add half the gammon joint, also broken into chunks. Add the leeks, fold in the sauce. Tip your pie filling into a foil tray – 24x24 cms (still 3 x £1 at Wilkos). Add black pepper. Top with sliced cooked jacket potatoes and sprinkle with grated cheese. (You shouldn't need any salt, you've already seasoned the Sauce Supreme and there's salt in the smoked gammon, the stock and in the cheese topping).

Bake in a pre-heated oven 180fan/200c/Gas 6 for 30 minutes until your cheese is golden. Freeze two portions individually, for another day.

If you were wondering what the finished pie looks like, here it is!

10 minutes here, 10 minutes there

Part 1

Everyone cooks differently - if you are a household of only two it's probably more difficult not to waste food. For example, buying a smaller chicken isn't necessarily better value – chances are you're paying for less meat.

The next postings are concerned therefore with a small household, less waste of food and making the most of your time.

I'm going to scale down an original recipe given in Liberation - Gammon, Chicken and Leek pie using the recipe slow cooking a whole chicken in Monday Chuck.

A couple of comments first up. You may pass the “meal deals” by, thinking you can't take advantage because there's too much or it's not convenient this particular weekend, but that ain't necessarily so – invariably whole chickens are part of the deal and they can be frozen – aim for a weight 1.5kg – 1.75kg. The cost is £3.33 ish – ignoring the bottle of wine in the equation. Similarly gammon joints usually have a good use by date because they are vac packed or, can be frozen too. So don't rule out the deals. The gammon joints can usually be found at 3 for £10 – aim for a weight between 500g – 750g.

If you subscribe to the multi tasking morning theory, I'm taking it as read that you'll already have cooked, baked jacket potatoes and a bag/box of grated cheese stashed in your fridge.

What follows is a series of 10 minute bites of time that can be pulled together to create a supper or a lunch using inexpensive ingredients or smart shopping! Each bite of time can be fitted in to suit you. The idea here is that you'll have the wherewithal to produce a main meal with a side, a soup and a bonus, with minimum fuss and no waste - you can freeze any or all the elements.

I should point out that you won't produce a dish until all the 10 minute bites have been completed. The idea is that you have a spare 10 minutes one day and may be two separate 10 minute time bites the next day and so on. Every element along the way is easily fridgeable so you can pull it all together when the mood takes you. If the mood doesn't take you, you can freeze it all and use when it does!

Here's one I read earlier …

Is there anyone out there who likes a spot of culinary history – if there is then you might like to know about Alexis Soyer. There's a book called “Relish” The Extraordinary Life of Alexis Soyer Victorian Celebrity Chef by Ruth Cowen.

This chap was seriously brilliant. If you ever wondered where your fancy dancin' modern ovens, ranges, et al, sprang from – Mr. Soyer.

His list of accomplishments is legendary – he was appointed Chef de Cuisine at The Reform Club in 1837 at 27 years old. The Reform Club – still in existence today – is a private members club in Pall Mall, London which opened in 1841 although construction began in 1837.

Apart from being a Celebrity Chef he designed the kitchens in the Club and, among other innovations, he installed gas stoves. His designs also produced one of the earliest domestic gas cookers.

Anyone heard of the brand name “Crosse & Blackwell” - Mr. Soyer helped create the sauces and relishes that made them famous.

During the Irish potato famine – 1845-1852 – he masterminded soup kitchens.

We then move to the Crimea where his work with army catering saved many lives. Contrary to popular belief far more soldiers died from lack of food than on the battle field. He invented the “Soyer Stove” & “Soyer's Magic Stove”. During his time at the Crimea Florence Nightingale caught Crimean Fever – she survived but was very ill – Mr. Soyer helped her regain her strength by preparing food for her and thus aiding her recovery.

He was a very busy guy, publishing many books – in 1849 came his ground breaking The Modern Housewife or Ménagere - the “Shilling Cookery for the People” came in 1854, which was designed to educate the poor in basic cookery using inexpensive ingredients, readily available. There are others!

These are just tiny nuggets – if you are interested in food or social history or both you'll really enjoy this book.

As for his recipes – we'll save those for another day ….

Post script!

I made the “Hurried Curry” for supper with friends the following evening after the Class. I used the prawns and then served it topped with small pieces of chicken fillet. This recipe is practical – you can make it veggie or pescatarian or neither! The beauty is that you can make your base curry sauce and add ingredients to suit. As mentioned in “What the Ladies said” - “what a change to have the cubed potato and not rice”.

What I also wanted to achieve – knowing of old that curries always require sufficient sauce in which to dip your garlic bread! Another very good reason, I think, for serving this curry in bowls.

So, what I did was to double the amount of the sauce – like so :

1 medium onion, finely diced

glug of vegetable oil

4 cloves of garlic, crushed or 2 tsp of garlic paste

4 tsps mild curry powder

2 tsp star anise powder or one star anise

*6 tsps of of dark soft brown sugar

*2 tbsp Kecap manis

*2 tbsp dark soy sauce

*2 tbsp sweet chilli sauce

*2 tsp Worcestershire sauce

2 x 160ml coconut cream

I only used one onion and the same weight of prawns, potatoes and peas. I poached small pieces of chicken fillet – they don't take long - 6/7 minutes and then left in the hot stock. You decide how many pieces you want to serve to each person.

There is no doubt that I'll be making this again and, by the sound of it, so will the Ladies from Class – my work here is done!

Pps. This will serve 4 large bowls or six smaller versions. For the supper mentioned I served 4 large bowls with a side of garlic bread. There was a small bowlful left – mine – cook's privilege!

What the Ladies said

The Ladies were very kind, here are their comments :

Paté

“Loved both versions, especially the black olive – a perfect canapé, one that I'll definitely use”

“Both lovely – tasted different but liked the consistency of the plain version. I like paté not cream cheese normally – was surprised how posh and expensive it looked and tasted”

“Delicious – love the texture”

“Was lovely but I preferred the added olives and chives”

“So simple and yet so tasty – didn't want to stop eating it!”

Hurried Curry

“For someone who is not really overly keen on spicy food it was, again, delicious – will definitely be doing this one!”

“Enjoyed the simplicity of the dish with such rich flavours”

“Taste is so rich and proper. Will try alternatives to the peas though – cauliflower is a great idea. Good with potato rather than rice”

“One that will be a firm favourite as is so simple to prepare”

“Absolutely delicious – loved the slightly sweeter taste and the different textures”

White Christmas – now known as Rubble

“A perfect treat”

“Easy to eat and add to other things i.e. ice cream. Great and nutty – not too sweet”

“Wicked!!! Requires willpower to stop eating – love the fact that it is not too chocolatey – has a lovely texture”

“Looked like a lot of chocolate but once all the healthy fruit and nuts were added, it was scrumptious!”

“Must be healthy with all the nuts and fruit – forget the white chocolate – no calories!!”

And finally :

All dishes 11/10!!!

Thank you for all the compliments I get for your hard work.

Can I come again?

Thank you Ladies – it's a pleasure!

It's that time again – the Class!

The menu was :

Cream cheese and cashew nut paté

Hurried Curry

White Christmas

I made two versions of the paté – one with olives and chives and the other as the standard recipe. I wanted the Ladies to be able to compare the two. There are many variations to suit your own taste – add chopped capers or finely chopped salad onions. I served them with gluten free cheese oatcakes. I'd venture to suggest you make the basic paté and see what you think.

The Hurried Curry deviated slightly from the original recipe given in the blog, in that I poached small pieces of chicken fillet ahead, instead of adding prawns.

Have a look at the photos below showing the different stages of progress.

 

 

I set out to produce a curry that you could make from ingredients in your store cupboard and I'm pleased with the result – more to the point it delivers on flavour too!

I hope you'll agree the finished dish looks appealing!

As for White Christmas, which, by the way, is changing its name and henceforth will be known as “Rubble”. I've been asked for this sweet treat so often now that the original title doesn't quite fit! Check out the photos below – and the completed tray bake.

with all the additional fruit and nuts etc., there's not a huge amount of chocolate per square – approximately 2x2 cms ish.

You can imagine the glum faces as I completed the Rubble when, as per the recipe, it tells you to “fridge” for two hours – “TWO HOURS! WE DON'T GET TO TASTE?!!” Panic not – taster boxes on the table and a box each to take home – all's right with the world.