A Warming dish for Bonfire Night

With Bonfire Night only a few days away now, here is a classic sausage-based dish to warm any revellers.

Note that in English parlance, sausages are often colloquially referred to as 'bangers'


Bonfire Bangers with Beans

Ingredients:

3 tbsp vegetable oil
1 onion, finely chopped
2 celery sticks, finely chopped
4 rashers streaky bacon, chopped
1 tbsp tomato purée
800g (ie 2 tins) chopped tomatoes
2 tbsp dark brown sugar
1 tbsp Dijon mustard
2 sprigs thyme
2 tsp Worcestershire sauce
400g cooked haricot beans (tinned is fine), drained
400g cooked barlotti beans (tinned is fine), drained
2 red bell peppers, de-seeded and chopped
12 herby sausages (about 900g)
4 tbsp parsley, chopped, to serve

Method:
Heat 2 tbsp of the oil in a large flame-proof casserole. Stir in the onion, celery and bacon and fry for about 6 minutes, or until the onion has softened. Increase the heat then stir in the tomato purée. Continue cooking for 2 minutes then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water. Stir to combine then bring the mixture to a boil.

Reduce the heat to a low simmer and continue cooking, uncovered, for 15 minutes. At this point add the beans and bell peppers. Return the mixture to a simmer and cook for 15 minutes more, topping-up the water, as needed.

In the meantime, add the sausages to a baking tray, toss with the remaining oil and spread out in the pan. Place in an oven pre-heated to 190°C and cook for 30 minutes, or until well browned all over. After this time remove the sausages from the oven and arrange them in the bean mixture. Cover the casserole and place in the oven.

Continue cooking for 20 minutes more then remove the casserole from the oven, sprinkle the parsley over the top. Serve immediately, accompanied by baked potato. This dish can be made up to two days in advance and can be re-heated in a low oven (or on the hot). Indeed, if made before hand and re-heated it will taste even better as the flavours have a chance to meld and intensify.

Serve hot.

For more Bonfire Night recipes, and for a brief history of Guy Fawkes and Bonfire night, see the Bonfire Night information and recipes page.

Cooking with Green Tomatoes

Green Tomato Recipes and Cooking Ideas

For anyone in northern Britain, this year has been a bumper year for growing tomatoes, but a truly terrible years for getting those tomatoes to ripen. As a result I've been dusting off all my green tomato recipes, as well as learning new ones.

As well as the usual pickles, chutneys and mincemeats I've been making hashes, fried accompaniments and even cakes. Yes, that's right — cakes. After all the tomato is a fruit and it actually works very well as an ingredient in fruitcakes and pies.

Below is a recipe for a green tomato pie that's based on an original from the American South.

Green Tomato Pie

enough rich shortcrust pastry for a double crust 22cm diameter pie
8 medium-sized green tomatoes
2 tbsp fresh lemon juice
1 tsp freshly-grated lemon zest
1/2 tsp sea salt
1/4 tsp ground cinnamon
1/8 tsp ground mace
120g granulated sugar
2 tbsp cornflour (cornstarch)
1 tbsp butter

Thoroughly wash the tomatoes, peel them and then slice quite thinly. Place the tomato slices in a saucepan and mix with the lemon juice, lemon zest, salt cinnamon and mace. Cook over low heat, stirring constantly, until the tomatoes have begun to break down.

At this point, stir together the sugar and cornflour and beat into the tomato mixture. Continue cooking this mixture until the liquid is clear and forms threads as you remove the spoon from the pan. Stir in the butter then take off the heat.

Set aside to cool as you roll out the pastry. Take just over half and roll out until large enough to cover the base and sides of your pie dish. Spoon in the green tomato mix then roll out the remaining pastry to form a lid.

Crimp the edges sealed and trim off any excess pastry. Use a sharp knife to cut a few steam holes in the top and dust with a little caster sugar. Transfer to an oven pre-heated to 210°C and bake for about 40 minutes, or until the pastry is golden brown and cooked through and the filling is piping hot.

Remove from the oven and allow to cool slightly. This pie can be served either warm or cold.

Date, Green Tomato and Walnut Loaf

160ml boiling water
140g dates, de-stoned and chopped
100g green tomatoes (weighed after peeling, de-seeding and finely chopping)
1 tsp baking soda
120g margarine
120g sugar
one egg
250g plain flour
70g chopped walnuts
4 drops vanilla extract

Mix the dates, green tomatoes and baking powder and pour over the boiling water and allow to stand. Beat the margarine and sugar together until light and fluffy then add the egg and mix well. Add the flour and mix together. Stir-in the date and green tomato mixture (and their liquid) along with the vanilla extract. Mix well and pour into greased and lined loaf tin.

Transfer to an oven pre-heated to 170°C and bake for an hour, until the cake has coloured and cooked through (a skewer inserted into the centre should emerge cleanly).

Allow to cool then tip out onto a wire rack and allow to cool completely before slicing and serving.

For many more green tomato recipes check out the Celtnet green tomato recipes links page.

Soul Cakes for Halloween

The baking and serving of 'Soul Cakes' for All Saints' Day (and Halloween) is an ancient tradition.

These were flat cakes flavoured with saffron that were proffered both to guests and to the souls of the dead on All Hallows' Eve (Halloween), for it used to be believed that the spirits of the departed would return to their homes on this night. As a result candles were lit to guide their way and food and drink (including soul cakes) were put out for them.

Recipe for Soul Cakes

Ingredients:
50g butter
150g caster sugar
560g plain flour, sifted
3 egg yolks
generous pinch of saffron
1 tbsp mixed spice
1 tsp allspice
3 tbsp currants
2 tsp milk

Gently warm the milk then combine with the saffron in a mortar. Grind these together well then set aside for 20 minutes to infuse.

In the meantime, cream together the butter and sugar until pale and fluffy. Beat the egg yolks and add to the creamed mixture a little at a time, beating well after each addition.

Sift together the flour and spices then stir into the currants. Add the milk and saffron mixture and enough additional milk to form a soft dough. Turn the dough out onto a lightly-floured surface and shape into flat cakes about 5 or 6cm in diameter. Transfer to a well-buttered baking tray and place in an oven pre-heated to 180°C and bake for about 20 to 25 minutes, or until lightly golden. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

This recipe is adapted, with permission from the Celtnet Soul Cakes recipe page.

If you would like to learn more about the traditions and history of Halloween, and want more Halloween recipes, then please visit the Halloween History and Recipes page.

Classic Vindaloo Curry Spice Blend

Here is a recipe for a classic Vindaloo-style curry spice blend that is easy to make and gives you a traditional flavour.

Vindaloo Curry Spice Paste

Ingredients:


5 tbsp cumin seeds
4 tbsp coriander seeds
1 tbsp fenugreek seeds
1 cinnamon stick (about 5cm long), broken into pieces
1 1/2 tbsp black peppercorns
1 1/2 tbsp green cardamom pods, lightly crushed
1 1/2 tbsp whole cloves
2 tbsp black mustard seeds
2 tsp turmeric powder
2 tsp ground ginger
3 tbsp hot chilli powder
4 tsp hot paprika
1 tbsp salt
30 garlic cloves, peeled
4 thumb-sized pieces of ginger, peeled
8 fresh red chillies
180ml tamarind pulp
250ml white wine vinegar

Method:

Separately toast the cumin seeds, coriander seeds, fenugreek seeds, cinnamon, black peppercorns, cardamom pods, cloves and black mustard seeds in a dry pan until aromatic. Combine these toasted spices in a coffee grinder with the turmeric, ginger, chilli powder, paprika and salt. Render to a fine powder.

Add the garlic, ginger, chillies and vinegar to a food processor or blender and render to a smooth paste. Mix with the ground spices then work in the tamarind pulp until smooth.

Turn the mixture into a sterilized glass jar. Secure with a vinegar-proof lid and sore in the refrigerator. It will keep for up to 3 months.


For making a vindaloo-style curry, the meats are first marinated in a paste made from vinegar, oil, onions, garlic, ginger and the Vindaloo spice blend. The marinated meats are dried, seared in a frying pan and then cooked in the marinade until tender.

The original dish was Portuguese, vinho d'alhos (literally 'wine with garlic') which became the Indian Vindaloo, with the original pork substituted by beef or lamb and the wine substituted by vinegar.

For more classic curries, spice blends, curry powders and curry pastes see the Celtnet Curry and Curry Powder Recipes page

For all the curry recipes on this blog, see the curry history and curry recipes page.

Pressure Cooker Chicken Korma

This is a classic, mild, Indian-style curry (said to have been invented either in Manchester or Birmingham) that's been adapted to be cooked quickly in a pressure cooker.

Pressure Cooker Chicken Korma

Ingredients:

675g chicken breasts, cut into 3cm cubes
120g ground almonds
3cm length of fresh ginger, peeled and sliced thinly
1 garlic clove, crushed
2 fresh green chillies, chopped
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp ground turmeric
4 green cardamom pods
4 cloves
3cm length of cinnamon
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cornflour (cornstarch)
300ml Greek yoghurt
juice of 1/2 lemon
25g creamed coconut
salt, to taste
2 tbsp fresh coriander, chopped

Method:

Combine the almonds, ginger, garlic and chillies in a mortar and pound to a paste.

Heat the vegetable oil in the base of your pressure cooker. Add the onion and fry for about 6 minutes, or until golden brown then stir in the turmeric, cardamom, coriander seeds, cloves and cumin seeds. Fry for 1 minute then add the almond paste and fry for 1 minute more before stirring in the yoghurt and chicken pieces. Stir to coat in the yoghurt mix then add 300ml water.

Secure and lock the lid then bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 12 minutes. Take the pressure cooker off the heat, place under cold, running water to reduce the heat quickly. In the meantime, mix the cornflour to a slurry with 2 tbsp water. Whisk this into the curry mixture in the pressure cooker then bring to a simmer and cook, uncovered until thickened.

Stir in the lemon juice, creamed coconut and coriander leaves then season to taste with salt. Cook until the coconut has melted into the sauce then serve hot, accompanied by rice.

See the following page for more classic pressure cooker recipes.

For all the curry recipes on this blog, see the curry history and curry recipes page.

Macaroni with Minced Meat and Bechamel Sauce recipe from Cyprus

The following is a classic Cypriot dish:

Macaroni with Minced Meat and Bechamel Sauce

Ingredients:

For the Béchamel Sauce:
1l milk, boiling
60g butter
6 tbsp plain flour
2 eggs
90g Halloumi cheese, grated
pinch of salt

500g thick, long, macaroni (sometimes called tubular spaghetti)
650g minced pork
5 tbsp olive oil
1 tsp onion, grated
flat-leaf parsley, finely chopped
1 tbsp butter
2 eggs, lightly beaten
200g Halloumi cheese, grated
salt and freshly-ground black pepper, to taste

grated Halloumi cheese, for sprinkling.


Method:
Begin with the Béchamel sauce. Bring the milk to a boil then take off the heat and set aside. Melt the butter in a pan, scatter over the flour and stir to form a smooth roux. Gradually whisk in the boiling milk until smooth and completely incorporated. Heat until thickened then take off the heat and set aside for 2 minutes to cool.

Beat the eggs in a bowl. When the sauce has cooled, add two ladlefuls into the eggs then whisk the egg mixture back into the sauce. Add the grated Halloumi cheese and stir to combine then set aside.

Now prepare the meat mixture. Heat the olive oil in a pan. Add the minced pork and onion. Season to taste and fry over medium heat until the meat has released its liquid and this has evaporated away and the meat is browned.

Add the parsley and stir briefly then take off the heat. In the meantime, bring a pan of lightly-salted water to a boil and add the macaroni. Cook for about 12 minutes, or until just tender. Drain the macaroni then return to the pan. Add the butter, the eggs and the Halloumi cheese and stir to cook in the heat of the pan (do not put on the hob).

Spread 4 tbsp of the Béchamel sauce in the base of an oven-proof dish (about 28cm square). Lay half the macaroni mixture on top then spread 5 tbsp of the Béchamel sauce on top. Cover with the meat mixture then lay the remaining macaroni on top of the meat. Top with the remaining Béchamel sauce and scatter grated Halloumi cheese on top.

Transfer to an oven pre-heated to 170°C and bake for 40 minutes, or until golden brown on top and bubbling. Serve hot with a crisp green salad and rustic bread.


If you want to see more traditional Cypriot recipes, then here you can find More traditional recipes from Cyprus

Zarzuela, a traditional Spanish Seafood dish

Today's recipe is for a classic Spanish seafood dish, Zarzuela:

Seafood Zarzuela


For the Seafood:
12 mussels, scrubbed clean and de-bearded
12 clams, scrubbed clean and rinsed
250ml dry white wine
250g monkfish fillets, skinned and sliced into large chunks
250g halibut fillet, sliced into large chunks
6 king prawns, peeled (but with tail fins left on)
5 tbsp virgin olive oil
6 cooked langoustines (Dublin bay prawns)
sea salt and freshly-ground black pepper, to taste
2 lemons cut into wedges, to garnish

For the Picada:
2 slices of white bread, fried and cubed
2 garlic cloves, coarsely chopped
9 almonds, coarsely chopped
125ml extra-virgin olive oil

For the Sofregit:
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp sweet paprika
200g tinned, chopped, tomatoes
1/2 tsp saffron threads, crumbled and soaked in 1 tbsp boiling water
3 bayleaves
sea salt and freshly-ground black pepper, to taste

Method:
Begin with the picada. Combine the fried bread, garlic and almonds in a small food processor. Process finely, then, with the motor still running, slowly add the oil to form a loose paste.

For the shellfish, place the wine in a large pan and bring to a boil. Add the mussels and clams, cover and cook over medium heat for about 2 minutes (shake the pan frequently), or until the shells have opened. Arrange a colander over a bowl and pour in the mixture. Transfer the shellfish to a bowl and cover loosely. Reserve the stock to make your sofregit.

Now prepare the sofregit itself. Heat the oil in a pan, add the onion and garlic and fry gently for about 8 minutes, or until soft and golden brown. Stir in the paprika, tomatoes and the saffron water. Now pour in the reserved shellfish stock (leave any sediment behind). Add the bayleaves and season with salt and black pepper. Bring to a simmer, cover and cook gently for 10 minutes (add water or wine if the mixture becomes too thick).

Season the fish and prawns liberally with salt and black pepper. Heat 2 tbsp of the oil in a large frying pan, add the monkfish and halibut pieces and fry until golden brown on both sides. Remove from the pan and set aside to keep warm. Stir 3 tbsp water into the pan to deglaze and pour this liquid into the sofregit then wipe the pan dry.

Heat the remaining 3 tbsp oil in the pan and when hot add the king prawns and fry until just pink. Add the langoustines and heat through for 1 minute, turning them frequently during this time. Now pour in the sofregit mixture and add the monkfish and halibut back into the pan before stirring in the shellfish. Allow to gently heat through for a few minutes.

Add a few tablespoons of the cooking liquid to the picada then fold this mixture into the seafood sauce. Turn into a large serving dish and accompany with the lemon wedges.

You can find many more classic and traditional Spanish recipes on the Celtnet site, as part of the site's Southern European recipes collection.