All 3 entries tagged Savoury
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September 30, 2012
I aim to post a blog entry once a month. You wouldn't think that it would be a difficult task. However, this is the month of September and I feel like I'm running as hard as I can on an upward inclining treadmill, which is about to spit me off because of the amount of work and time required to prepare for the start of an academic year at university, both at work and in the residential life team. I guess, the feeling is intensified this September because I had to move into a new flat, learning the ropes of a new role and area with my promotion to the role of deputy warden, meeting a new team of tutors, looming work deadlines... I'm going to stop trying to explain now because it's beginning to sound like I'm whinging.
Besides, amidst all the change and chaos, I decided to take a two weeks holiday to Jordan. A luxury, I admit, in September.
So, as the rain beats down against the window of my new study/dressing room, I'm thinking, 'was it really only a fortnight ago, that I was eating breakfast on a balcony in 30°c, listening to the tannoy of the scrap metal truck making it's way around the neighbourhood, looking forward to my first arabic cookery lesson?' I want to go back to that morning, when I made my way to the apartment, drinking in the sun and lingering slowly past the jasmine flowers that seem to overhang the walls on every street corner, so that I could inhale their fragrance one extra breath.
I guess the best thing to do in my case then, is to make some Ouzi.
On holiday, I learned that Jordanian women love FOOD. I had tremendous fun interacting with them whilst eating together, sharing cakes, talking flavours and recipes, helping with cooking. Maybe this is the same for all Arab cultures? I hesitate to generalise. One really interesting cultural food fact that I learned is, that the smaller you dice the tomatoes and cucumber that go into your salad, demonstrates how much you care for your guests. More effort goes into cutting up your salad veg finely, you see. I'd never thought of it in that way before!
The opportunity to cook together with Ola came out of a conversation Ola and I were having about okra! I smile as I remember this because I was telling her that I really don't like the slimeyness of cooked okra, which prompted her to share a recipe with me. I still remember the arabic for okra (bamieh). Oh my random memory! When Ola mentioned how nice it would be to cook together, I seized on the opportunity - yes please! I'm only here for a fortnight, but I love learning new dishes! My British friends, also asked whether they could join in too. We'd agreed to keep okra for another event and settled on making Ouzi, which is a traditional Jordanian rice dish, that can be served as a rice dish or rice stuffed filo parcels. Correct me if I'm wrong, but I'm guessing that every Jordanian mother has their own family recipe for Ouzi, like the Brits do with roast dinners?
We met at Ola's mum's house. What a privilege and because we were there, I experienced baking with an arabic oven! What did I learn?
- Arabic mixed spice is entirely different from UK mixed spice. More savoury rather than sweet. Shall I post a recipe for one later?
- An arabic oven automatically has a grill function, by design.
- Arabic curry powder is different from UK curry powder, but I don't know how, so I'm going to use the british stuff for the timebeing.
I'm going to write this recipe a bit differently. It's in 3 distinct bits and I thought about writing the ingredients list for each separately. I've seen a number of recipes laid out like that. However, I think that in this case, it would be annoying NOT to have the whole list of ingredients at the beginning because there are so many spices that go into each stage.
Please don't let the long list of ingredients put you off making this delicious dish. I've written down the recipe as Ola's mum taught me; would it help you to imagine that most Jordanian women would add their own variation of spices to this?
To give you an idea of the flexibility of flavouring in Ouzi, I'll let Ola interject: "you can add more spices other than cinnamon to the meat (first step) if you like. but even if you don't it won't matter because all the flavours will blend at the end, so every spice will add to the flavour regardless of the step at which you add it."
So, what ingredientsdoes one need to make Ouzi for about 8-10 people?
- 454g/1lb ground beef or finely diced steak
- ground cinnamon
- curry powder
- chicken or vegetable stock
- ground green cardamon
- ground cumin
- arabic mixed spice or bokharat
- ground black pepper
- 400g frozen peas
- 600g or 4 cups of dry basmati rice
- raw, blanched almond slices/halves
- 16 sheets of filo pastry
- ghee or melted butter
- sunflower or vegetable oil
- 1tbsp of freshly chopped parsley
You'll also need:
- 2 large baking tins, preferably roasting tins.
- A soup bowl or ramekin, which you will use to help you shape and stuff your filo pastry sheets with rice.
I think that once you have everything out and ready, then it's pretty easy to cook and assemble. So, let's begin.
Cooking the meat
Ingredientsfor the meat part:
- 454g or 1lb of beef mince, or finely diced beef steak
- ½tsp cinnamon
- 1tsp salt
1. Brown the beef in a frying pan or the stock pan that you're planning on using for the rice. As the meat is browning, add the cinnamon and the salt. Once the meat is browned, empty it onto a dish.
Cooking the rice and vegetables
Ingredients for the rice:
- 2 tbsp sunflower oil
- 400g frozen peas, defrosted in cold water and drained.
- 600g or 4 cups of basmati rice, rinsed and soaking in cold water
- 1tsp ground cardamon
- 1tsp cumin
- 2tsp arabic mixed spice
- 1tsp curry powder
- pinch of cinnamon
- ½ tsp black pepper
- 3 stock cubes
- boiling water
- 3 handfuls of raw, blanched almond slices
1. Put the sunflower oil in the stock pan and add the peas and 1tbsp of salt. Do this on a medium-high heat. Cover the pan to allow the peas to steam for about 5 minutes.
2. Now, comes the fun part of adding all the spices to the peas. Give it a good stir. Break up the stock cubes and add them to the peas as well. You can add a cup of water at this stage, if you think that the peas are starting to burn a bit.
3. Boil the water. Meanwhile, drain the rice and add it to the stock pan. Cover the rice with enough boiling water so that it the rice will steam cook at the end. I'm not very good at measuring out water for this, but I believe it's something like 1 cup of rice:1¼ cups of water?
4. Bring the water to boil, then cover the rice and peas in the pan with a lid and leave it for 10-15 minutes on a very low heat, until the rice is cooked. Test it - it should be light and fluffy. No al dente nonsense.
5. Heat 1tbsp of sunflower oil in a frying pan and on a medium heat, fry 3 handfuls of the almonds until they brown. Leave to one side until the rice is ready.
6. On a big serving dish, put out half of the rice, then half of the meat. Mix it up. Then repeat until you have used up as much rice and meat as you'd like. Ola's mum said to us that we can put the rice and meat together in whatever proportion we like, according to taste. Now at this stage, you can add the almonds and eat it just like this. That's what I did when I made ouzi by myself after my cooking lesson. See below. If you tilt your head, there's thank you (shukran) written with almonds in arabic.
Or.... you can also wrap up the rice in filo pastry, which is what Ola and her mum taught us to do.
Assembling the filo parcels
- The fried almonds
- The ouzi rice, cooled.
- 16 sheets of filo pastry
- ghee or melted butter
- sunflower oil
- 1 tbsp chopped fresh parsley
You'll also need the baking trays/roasting tins and ramekin/soup bowl at this point
1. So, you need to leave the rice to cool completely now before adding it to the filo pastry. Otherwise, Ola's mum shared that from her experience, the filo pastry will break when you come to wrap up the rice with them. She advised preparing the rice part in the morning when making Ouzi for dinner, in order to give the rice sufficient time to cool down. However, if you have left it too late or are impatient, you can speed up the cooling process by laying the rice out as a thin layer on a BIG serving dish so that the rice is exposed to as much cold air as possible. If you want to use warm rice, then on your heads, be it!
2. While you're waiting for the rice, preheat the oven to 180°C/350°F/gas mark 4 you could fry the almonds and prepare the baking trays by generously greasing them with oil. When the rice is ready, get your ramekin or soup bowl out, the almonds and the filo pastry sheets. (For the sake of ease, from this point forward, let's call the ramekin or soup bowl, a bowl.) Cut the sheet so that it's 2½-3 times the size of the dish that you're using. It's possible to cut away extra pastry, so err on the larger size when you first begin.
3. It's assembly time :) Flour the bowl if you want to doubly make sure that the pastry won't stick to the sides. Gently place one sheet of filo pastry on top of the bowl, so that the centre of the pastry sheet is in the bowl and the sides of the filo sheet are comfortably overhanging over the edges of the bowl. When we assembled them, Ola used 2 sheets because the pastry broke when we only used one. It's worth experimenting to find out what will work, but don't use anymore than 2 filo sheets per parcel. Press the pastry to the sides of the bowl.
4. Add a tablespoon of almonds and then use a large spoon to add the rice until it reaches the top of the dish. Fold the layers of the filo pastry over the top, so that it begins to look like a parcel. You want to have enough pastry on the top so that when you invert the bowl, there will be enough there to form a firm base. Tear away any spare pastry from the top and store it, just in case you need to patch anything up!
5. With one hand on top of the folded sheets, carefully invert the dish and hopefully you'll get the satisfaction of seeing an unbroken filo parcel appear. Lay the parcel, folded sheets down, carefully on the greased baking tray and move onto the next one. If you find that the filo sheet has torn, gently take it apart and use an additional filo sheet to assemble your parcel again. When lots of them appear on a baking tray, I think that they look like perfect white pillows.
6. When they are all assembled, brush them with ghee or melted butter, and cook them in the oven for 3-5 mins, until the parcel bottoms are browned. Check by lifting them up with a spatula. Then take it out and put them under the grill for an additional 2 minutes to brown the tops of the pastry. Essentially, we're making sure that the pastry is cooked.
7. When the tops are brown, take them out the oven and sprinkle with freshly chopped parsley. Et, voila - your ouzi parcels are ready to be served. Ola's mum served them with laban, which is thick natural yoghurt which as slightly soured, and baked chicken.
Do you know what makes this really more-ish? The almonds. The nuts add texture, taste and totally complete the dish. When I made ouzi the next day for 13 friends, I made a slight variation of the recipe and missed out the wrapping in parcels bit, in the interests of time. Also, I burnt the almonds and I could have added a bit more salt. Even then, the resounding verdict from the lunch guests was 'Zaki' (Tasty). In conclusion, this seems to be a pretty fail-safe recipe.
Thank you Ola and Ola's mum.
May 26, 2012
I do love how summer smells.
What does summer smell like in your part of the world?
These are my current summer notes from my part of the world:
Freshly cut grass,
Pimms and lemonade,
Lancome Midnight Rose,
salty sweat and soltan sunscreen (let's keep it real!)
The charcoal smoke of barbeques!
I like spotting faces in places, can you spot the faces?
This beef burger recipe originated from Meagan (my Canadian friend from Oreo Cheesecake fame!). Meagan said that she didn't know how to cook, but produced great cheesecake and these juicy homemade beef burgers. Maybe they have a much higher standard of home-cooking in Canada compared to the UK?!
She never told me the recipe when she lived in the UK. Was it because she was stunned that none of her UK friends had ever thought to make their own burgers and was worried that our brains would get fried by the complexity of it?
I'm joking. I think it was just me, at that point, who couldn't getthat home-made burgers could be so easy to make. When I visited Meagan and Darren a few years ago, in Canada, I watched Meagan make them in less than 10 minutes: that's how she convinced me of the utter ease of this recipe. Oh winter BBQs! That's another great thing about Canadians. It was the beginning of March, there had been lots of snowfall, temperatures had plummeted to -25C during the day, and Meagan and Darren decided to put on the BBQ. A gas one that sits out on their porch, naturally. Why not?
But back to the subject. These home-made beef burgers are really easy and quick to make, cheaper and much tastier than any you'll buy in a shop. I think that there are three reasons why these burgers are so simple to make:
- They use ingredients that most of us have in our cupboards.
- I use porridge oats which eliminates the step of making bread crumbs or crushing cream crackers.
- I use spring onions instead of onions, because no matter how finely I chop white or red onions, the onions always cause my burgers to fall apart in the cooking process. Spring onions provide the flavour and the burger holds together.
Please feel special because I have especially measured out the ingredients for you in order to give you this recipe. When I make these burgers I normally do a few squirts of tomato ketchup, mustard, a handful or so of oats, a bit of salt and pepper, as many chopped herbs as I fancy etc. So, if you'd like to, you can use my ingredients as a guide, and flavour it as your tastebuds lead you. On the other hand, I do get irritated with recipes that say things like, a bunch of dill or coriander etc., it's just not helpful when you're starting out. Oh I remember, back in the day, when I first came across Jamie Oliver's Naked Chef recipes. His personality and style of cooking appealed to me. However, when he wrote things like 'a glug of olive oil' it was utterly meaningless and put me off making his recipes. Please! I don't know what you mean by a glug or a bunch!
This recipe makes 8 medium sized burgers (approx 75g each). I pretty much double the recipe if I want to make more and modify the seasoning (by that I mean everything apart from the beef, spring onions and egg) depending on how it tastes. You can eat raw beef so it's possible to taste as you go, only if you want to! I don't mind it.
Ingredients for Easy, Peasy, Juicy Beef Burgers
- 1lb/454g minced beef aka ground beef in the US
- (Highly recommended, but optional) 2 spring onions, finely chopped - I use all of the spring onion including the green bits on the top. I know that some people only use the white bits.
- 50g porridge oats, or rolled oats
- 1 egg
- 1 clove of garlic, crushed
- 3 tbsp tomato ketchup
- 1½ tbsp barbeque sauce (woodsmoke flavour preferably)
- 1½ tbsp french mustard
- a shake of worcester sauce - difficult to measure that one, sorry.
- ½ tsp salt (add more if needed)
- ½ tsp ground pepper (add more if needed)
- Optional herb flavourings. Add these according to how you want them to taste, but here's a guideline: 10 stalks of parsley with leaves - finely chopped, including the stalks and 6 stalks of dill, finely chopped.
1. Get a plate/tupperware box to place the burgers that you're about to make before cooking them.
2. Put all the ingredients into a large bowl and mush [mix thoroughly] them together with your hands.
3. Wet your hands so that the mixture doesn't stick to your hands. Pick up a handful of the beef mixture. I weighed this out specially for you guys, and I think that anything between 70-80g is a good size. Gently roll it into a ball, then press it down firmly into the thickness that you want it, so that it forms flat-ish, round-ish disc shape. If you'd like to freeze them at this stage, spread them out on a baking sheet in one layer and place the sheet flat in the freezer. Once the burgers have frozen, you can store them into a bigger freezer bag. Take them out the day or morning that you want to eat them and let them defrost completely before cooking.
4. Barbeque them or grill them - the choice is yours, or if you live in the UK, depends on the weather. Serve as you like. My current favourite is to eat them with fresh bread with some guacamole, freshly cut tomatoes, and salad.
I've since taught this recipe a couple of times. Always with a bellyful of laughs and burgers.
March 17, 2012
Last week, I made Simon Hopkinson's Cheese and Onion pie in celebration of national pie week. I can't recommend it highly enough. This pie is really tasty and simple to make, and even easier if you use ready-made shortcrust pastry from the shop.
Last summer, when I watched Simon Hopkinson make this on the Good Chef, I thought that he made it seem so irresistably tasty and simple. I don't think that I'd made a savoury shortcrust pastry pie before this one (correct me if your memory is better than mine). If you want to simplify it with shop-bought shortcrust pastry and don't count seasoning, then I count 3 cheap and easy to obtain ingredients that go into this pie: cheese, onions, pastry.
Okay, so I realise that the phrase 'shop-bought shortcrust pastry' keeps coming up. Reserve your judgement please. I'm making a stand for all of us who struggle to make shortcrust pastry from scratch without it falling apart. I hadn't realised that there was so much disdain out there for those of us who buy blocks of ready made shortcrust pastry. But when I put them on the conveyor belt at Tesco's, the cashier and the lady in front of me in the queue immediately tut-tutted me for not making it myself. "It's so simple, you know to make it at home. You just put it in the food processor and it's done." No, believe me! It's not that simple. I tried your method and Simon's method and it ended up falling apart like a patchwork quilt. See what a disaster it was the only time I tried making the pastry from scratch.
1. Blissful ignorance of the disaster to come; 2. Look - the pastry even looks sad!; 3. and it all falls apart.
Note to self: practise making pastry.
Since the summer, I've already made this pie four times and I'm no cheese-lover. So I'm pretty much saying that, I love this pie. Admittedly, having watched Simon Hopkinson's video again, my onions look browner and my pastry more soggy. Even so. I'm choosing to imagine that this pie will get scrummier and scrummier the more I practice making it.
So here's the yummy Simon Hopkinson's Cheese and Onion Pie. It does take a while... so choose a moment when you don't mind waiting at least 2 hours from start to finish.
First step in this pie making is sorting out the pastry side of things. I'll give you the ingredients for the pastry a la Simon Hopkinson, which means that I've got a note of it to attempt it at another time. If you've decided on the ready-made stuff then don't forget to preheat the oven at this stage and grease your pie dish. (read below)
Ingredients for the pastry
- 60g/2oz cold butter, diced into small pieces
- 60g/20z lard, diced into small pieces
- 200g/7oz self-raising flour
- 1 pinch of salt
- 2-3 tbsp of very, very, very cold water
Alternatively... a 350g block of ready-made shortcrust pastry. Last time, I bought the ready rolled stuff because it was on offer. Tee hee....
Method for the pastry
1. Preheat the oven to 180C/350F/Gas Mark 4 and grease a pie dish 20cm wide. I have used both a pryex pie dish and a loose-bottomed deep flan dish.
2. Place the butter, lard, flour and salt in a food processor and mix until it looks like coarse breadcrumbs. Alternatively place the ingredients in a large bowl and with your fingertips, gently rub the fat into the flour so that it looks like coarse breadcrumbs. You don't want to be making them too fine because that means that the fat gets too warm.
3. Add 2tbsp of water to bind the mixture. If it looks a bit dry then add in one more tbsp of water.
4. Cut off a third of it and lay it to one side. Roll out the remainder 2/3 of the pastry so that it is 5mm thick and lay it on the pie dish, pressing it against the sides. Remember to prick the bottom of it. Roll out the remaining third of pastry into a circle so that it will cover the pie. Leave it to one side and turn your focus to the pie filling.
Ingredients for the Pie Filling
- 25g/1oz butter
- 3 white onions, sliced
- 250g Lancashire Cheese, grated
- approx 150ml cold water
- Salt & Pepper to season
- milk for sealing and glazing
Method for the Pie Filling
1. Roughly slice the onions, melt butter in the frying pan on a medium heat and add the onions to the pan. Fry the onions on a medium-low heat. Season with lots of pepper and some salt as you do this. Add 150ml water to the pan so that the onions stay moist. Maybe that's where I go wrong and allow the onions to brown before adding the water. Next time! Once the onions have softened and become translucent, take the pan off the heat and allow the onions to cool down slightly.
2. In the waiting time, grate the cheese.
3. Time to layer up! Add half of the onions and spread them out in the pie. Then add a layer of cheese. Follow with a second layer of onions and another layer of cheese.
4. I sometimes forget this step, but try and remember to brush the rolled out circle of pastry with milk, and lay it milk side down onto the pie to cover the cheese and onion mixture. Gently press the pastry cover on the top and press it against the sides to let the air out and also to seal the pie.
5. Cut off the pastry that's hanging over with a sharp knife. At this point, I decided to copy Simon and make a pretty pattern on the top of my pastry. It's not very important to do. What is more important is to make three 1 inch incisions in the pastry so that the air can come out while it's cooking. Then glaze the top with milk.
6. Bake it in the oven for 40-50 minutes. Take it out and let it cool down for at least 20 minutes before cutting into it and taking a bite.
The verdict? MMMmmmmm... Heavenly.