eva's persian-ish casserole

can be made as a vegetarian, low-meat or meaty dish

approximate measures, alter to taste 

• onions - at least I medium to large 
• garlic - 2 good juicy cloves 
• baharat - 2 rounded teaspoons  
• mint - dry 1tbsp, fresh ???? 
• dill - dry 1heaped tbsp,  fresh ??? 
•  beans/brown lentils for veggie version

or

• lamb (and/or beans/brown lentils ) 1 lamb shank or other cheap cut or 4-8oz lamb mince 
• walnuts - I good heaped tbsp, then grind/chop fine 
• dried apricots - 6-10 chopped fine 
• veg - i have used a selection of the following :  diced courgette, sweet potato, pepper (any colour), green beans, fennel, carrots - but the choice is yours

usual casserole method: 

• soften and brown onions a bit (to taste) add crushed garlic and soften 
• add ground walnuts and chopped apricots, then spices & herbs (if dried), stir around a bit to mix thoroughly, 
• add meat, cubed or mince (meat on the bone gives better sauce*) and brown a bit 
• add water, just enough to cover ingredients 
• simmer on low heat until meat tender - for mince cook as long as you like 
• add veg and herbs if fresh - cook until done  

much better if cooked the day before 

*I have sometimes used a lamb shank which I add to the sauce ingredients whole - when cooked I take it out, partially liquidise the sauce, cooked the remaining veg in the sauce and add the broken up meat near the end 

Serve with rice, bulgar, couscous or maftoul 

baharat

a persian spice mix - you can get it from some specialist middle-eastern suppliers, or you can make your own version, it might not pass the test with persians but i love it

• 4 parts black peppercorns 
• 3 parts coriander seeds
• 3 parts cinnamon
• 3 parts cloves
• 4 parts cumin seeds 
• 1 part cardamom * 
• 3 parts nutmeg
• 6 parts paprika 

grind in a coffee grinder, unless you have the energy to use a pestle and mortar!

* I have green and black so I use a mix of whole green ones and seeds from the black ones 

I have no idea if it is parts by weight or by volume so I did it by weight

persian-ish style rice

ingredients

• chopped red onion 
• about 1tbsp barberies* (aka zeresk), pre-soaked in hot water and drained 
• some ground dried rose petals* or rose water
• 1 levelish tsp sumac*
• basmati rice (+ water if uncooked)

method

• brown onion, add the rest with a little water & butter if you like, warm through and allow the flavours to develop and blend a bit 
• either add to cooked rice or make pilau by absorption method 

optional garnish - toasted or fried flaked almonds, pine nuts or chopped pistachios

great with middle eastern dishes and you can add any veg you fancy to make it more of a complete side dish - it's also good as a base for a rice salad

* available online and from specialist middle-eastern food stores

mincemeat - not just for christmas

just before christmas last year i did some christmas cooking with my neighbour and wizzo blogger Mediocremum (she is miles better than mediocre as a mum ) - Mm did me a big favour by writing up the recipe and posting about it on her blog, i think i'm happy about being compared to the muppet chef!

i've been making my no-fat, low-sugar mincemeat for years but never got round to writing it down, i tend to throw together what i have handy - but it's good to have a more accurate idea of what i do, so thank you Mediocremum

the main plus point of my recipe is that it is much lower in calories than normal mincemeat (which is always a bonus at this fattening time of year) - also, because it has much less sugar, you can put more in your mince pies without them boiling over in the oven AND you can be more generous with the brandy butter, cream etc!

fat and sugar also act as flavour enhancers so this recipe uses more spice than usual to make up for that - it keeps for ages in the fridge, i have only just finished last year's supply

my usual method is a little different to the one i made with my neighbour as her speciality is slow-cooker recipes - either way works fine but for a slow cooker i would probably grate the apple, it will mush down faster

ingredients

• 2 large cooking apples or 5 small dessert apples - grated or cored and roughly chopped (peeling is optional)
• 1- 2 tsp mixed spice
• 1 tsp cinnamon
• 2 brown/black cardamon pods (or 6-8 small green ones) cracked to release the flavour
• 4 cloves
• about 125 ml  liquid (apple or orange juice, water, brandy, rhum or a mixture) 
• 1 - 2 tbsp sugar (i prefer soft brown or muscovado for the colour) 
• 1 tsp fresh citrus zest ( i prefer clementine, but orange or lemon is good too)
• 500g of dried mixed fruit or raisins & sultanas

method

• put apples, spices and the liquid into a pan and cook on a low heat until the apple is mushy - dessert apples may need mashing down a bit, but cooking apples soften beautifully
• add remaining ingredients, stir well over a low heat until sugar is thoroughly dissolved 
• bring to a boil, cover and simmer for at least 30 mins - i leave mine on the wood burning stove for a couple of hours and top it up with a bit more liquid if it's getting too thick
• leave to cool then use for mince pies or whatever

this makes enough for at least a dozen individual mince pies and plenty left over for the next batch ..... or something else 

tips

• you can adjust the spices to your own taste - if you have no cardamom or cloves add a bit more mixed spice
• if you don't want to have to fiddle about digging out the whole spices afterwards: simmer them in the liquid for 5-10 mins and leave them to soak overnight, remove them and use the liquid as per recipe - or grind 1 clove and 1-2 small cardamom pods and use the powder instead - if you grind all the whole spices they will be overpowering

spuds

spuds
i usually steam potatoes as i found that they often fell apart when i boiled them, also it's easier to pick out the pieces which cook faster and it saves having to strain them (i tend to make a mess and scald myself doing that)
it's often a good idea to cook more potatoes than you need for a meal, the spares can be kept in the fridge for a few days and will be useful for:

• tomorrow's meal
• filling an omelette
• a hash or bubble & squeak
• adding to pie filling
• potato salad
• fish cakes, patties or similar

baked potatoes

for a crisp skin turn up the oven temperature towards the end of cooking - keeping them warm at a lower temperature makes the skins go soft so timing can be important - i tend to cook long and slow and bump up the heat a good 10 mins before the meal

making one is not a very economical way to use the oven so make more - have another the next day with something different

the spare ones can be stuffed and used another day or frozen - these can be warmed (and thawed) in a microwave then popped under the grill for a browned crispy finish - good on their own, with beans, salad, chilli .....etc - they can even be used for packed lunch if your workplace has somewhere to warm them

stuffed baked potato

1. cut potato in 2, scoop the flesh into a bowl and mash it with some butter, cheese, chopped onion (salt & pepper and other flavourings optional)
2. put the mixture back into the skins, brown under the grill or in the oven if you are eating them straight away, voila!

there is no such thing as a leftover potato - they always find a use!

Ondwho, Ondwha or Handvoh - a savoury cake

this is a Gujerati snack, but we often eat it as part of a vegetarian meal - it is usually made in a cake tin but if you make it in muffin or cupcake tins/cases they make neat portions which are handy for buffet meals and packed lunches

you can vary the vegetable ingredients depending on what you have available and this freezes very well, so don't worry about it making quite a lot - I have modified the method a little to suit western cooking styles.

onwha/handvoh flour is a ready mixed blend of lentil and rice flours - it can be hard to find, but you can use a mixture of gram flour and rice flour which is more easily found in large supermarkets and international food stores.

ingredients:

• 8oz (225g) ondwho flour or 6oz gram flour and 2oz rice flour
• 7oz (210g) live yoghurt  or low fat yoghurt + 1tsp lemon juice
• 100ml warm water
• 1/4 tsp turmeric
• 1 tsp sugar
• 1/2 tsp salt
• green chillies to taste, finely chopped

• 4oz (110g) sweetcorn, chopped a bit                          
• 1 - 2 carrots, grated or very finely chopped
• 2 small potatoes, finely chopped
• 2 small onions, finely chopped

              or 1-1.5  pts (500 -750 ml) of any mixture of veg

• 2tsp fresh ginger, finely chopped/minced
• 1/2 bunch coriander, chopped
• 1 tsp garam masala

• 2 tsp bicarb of soda + 1tbsp warm water

• a little oil
• 2tsp brown mustard seeds
• 2tsp cumin seeds
• 2tbsp sesame seeds

method

day 1

• combine flour, yoghurt, water, salt, sugar, turmeric & chillies, beat to a smooth paste, cover & leave somewhere warm, if possible overnight, to ferment

day 2

• heat the oil, add the seeds, leave a few seconds till they start popping, cover and remove from the heat - leave to cool
• add all the prepared veg & coriander to the fermented yoghurt mixture
• dissolve the bicarbonate of soda in water & the add to the mixture with most of the oil & seeds - the mixture should be fairly sloppy but not runny
• spread evenly in a  lined 12” square baking tin, cover with the rest of the oil & seeds
• bake at G6 200C, 400F for 30 mins - till firm & springy like a sponge cake - it doesn't rise much
• cool a bit before turning out, eat warm or cold with a fresh relish, salsa or chutney

notes

• i have made this successfully without fermenting it overnight but the yoghurt must be a sour one rather than a creamy thickened one
• in individual muffin or cupcake tins reduce the cooking time to 15-20 mins

rock buns, but better

i haven't posted a recipe for ages and here i am with another variation on the theme of scones ...... my excuse is that they are sooooo easy to make

decoration with a cherry is optional

this time they are lightly spiced, fruity numbers with an undeservedly poor reputation - rock buns were often one of the first things children were taught to bake - you know how much children like to play with dough so you can imagine that these would have been mixed good and sticky then carefully patted and rolled into shape .......... the worst thing you can do with a rubbed-in mix like this!

like scones these need minimum liquid and handling, but a slightly cooler oven

i got this recipe from my friend sue, the spicing and butter makes them much nicer than the usual lumpy offering - i've added my own touches: cornflour helps with the light crisp crust and i like a little candied peel - the ones in the picture are extra small, bite size versions with a garnish of glacé cherry


ingredients:

7oz plain flour

1oz cornflour

1level tsp bicarbonate of soda

2 level tsp cream of tartar

pinch of salt,

1/2 level tsp each of mixed spice and ground nutmeg

4oz butter (which is what makes them nice)

3 - 4oz currants

1 scant tbsp chopped candied peel, chopped even smaller

3.5 oz sugar

1 standard egg, lightly beaten

up to 1 tbsp milk.

method:

• set your oven to Gas 6, 200C (adjust for fan assisted ovens)
• tip the flours into a fairly large bowl and add the salt, bicarbonate of soda and cream of tartar, mix it a bit
• rub or cut in the fat like you would for a crumble - i grate the butter, dipping it into the flour to stop it melting on my hand
•  add the sugar, spices and fruit or other flavourings
• using a fork, gently work in the beaten egg 
• add milk, 1 tsp at a time until the texture is like moist lumpy soil with crumbly bits, NOT mud,  it's better to have a few crumbs of dry mix than an over-wet mix 

Note: this can be done in a food processor, use blades to rub in the fat then change to a hook for adding the rest of the dry ingredients, the egg and milk (if needed) in controlled pulses

• using a metal spoon (not a thick wooden/plastic one) drop clumps of mixture onto an ungreased baking sheet, lightly prod any loose bits into shape - OR you can do this by hand if you use a light touch - they don't rise much but will spread a bit, more if they are very wet
• this makes 8-10 scone sized buns or up to 24 bite size ones
• bake for 10 - 15 mins, until beginning to colour - check after 9-10 mins 
• cool on a rack

variations:

use 1-2 oz of wholemeal flour instead of white
sprinkle granulated sugar on the buns before baking
use sultanas and or raisins instead of currants

"syrian" pinwheel scones

these were inspired by a flat-bread with red onion, mint and coriander - they make a great accompaniment for middle-eastern and north-african dishes and soups when you want a change from bread

ingredients

• a scone mix without sugar
• 1 medium sized red onion, roughly sliced & chopped
• 1 tsp ground coriander
• 1 tsp dried mint
• a little oil

method

• before you start making the scone mix gently fry the onions with most of the coriander and mint in a little oil, to soften them and release the flavours - put them aside to cool
• add the remaining coriander and mint to the milk to let  the flavours infuse
• make the scone dough and lightly roll or pat it into a rectangle of about 6 x 9 inches (15 - 23 cm)
• sprinkle the onion mixture over the dough, then roll up the dough like a swiss-roll (jelly-roll) - you might need to moisten the outer edge with milk or water so that it sticks
• cut into 8 rounds and transfer to a baking sheet with the cut side down
• bake in the same way as ordinary scones

or you can simple add the onion mixture to the dry mix before the milk, but the pinwheels are more attractive 

scones - more than a tea-time treat

mostly people think of scones with cream and jam, for tea - but when you notice the similarity between them and american biscuits their horizons widen


a basic scone mixture is an excellent and quick vehicle for all sorts of flavours, both sweet and savoury - i often make savoury scones to accompany soups, stews and casserole instead of bread, dumplings or potatoes - both sweet and savoury versions can also be used as a lower fat replacement for a pastry crust or as a "cobbler" topping - more about this in another post, or two ...

basic scone mixture

• 8oz plain flour
• a pinch of salt
• 1 level tsp bicarbonate of soda
• 2 level tsp cream of tartar
• 2oz butter 
• 1 tbsp sugar (for sweet scones only, adjust to taste)
• 5 fl oz milk (or milk/yoghurt/kefir/buttermilk & water)

method

• set your oven to Gas 8, 230C, 450F (adjust for fan assisted ovens)
• sift the flour into a fairly large bowl and add the salt, bicarbonate of soda and cream of tartar
• rub or cut in the fat like you would for a crumble - i grate the butter, dipping it into the flour to stop it melting on my hand
• for sweet scones add the sugar and any fruit or other flavourings
• for savoury scones add cheese or other flavourings
• add almost all the liquid, hold back a little in case you need it - fork it in until the mixture just holds together, it should not be a smooth dough if if you still have lots of dry mixture add a little more liquid - it's better to have a few crumbs of dry mix than an over-wet mix 

Note: this can be done in a food processor, use blades to rub in the fat then change to a hook for adding the rest of the dry ingredients, the egg and milk (if needed) in controlled pulses

• flour your hands and work surface, tip the dough out and lightly pat the dough together, so that any dry mixture gets incorporated 
• now you can shape the dough with your hands or with a rolling pin - for scones i cut the dough in 2 and make round cakes, deeply scored into 4 quarter each - they spread so space them well on a baking tray - they don't rise much so make them 3/4 -1 inch high
• bake for 10 - 15 mins, until beginning to colour - check after 9-10 mins 
• cool on a rack

variations

flour: substitute up to 2oz cornflour, i find this makes them nice and light with a crisp-ish crust, or 1oz wholemeal flour & 1 oz cornflour for a bit more fibre
baking powder can be used instead of 'bicarb and tartar', but i find i get a better result with 'bicarb and tartar'
brush scones with a little milk or beaten egg before baking
fruit scones: add about 2 oz  of  sultanas, currants and/or chopped glace cherries

savoury scones:

• cheese scones - 2-3oz grated or finely chopped cheese, a strong cheddar or mix of cheddar and parmesan is good + 1/2 tsp mustard or marmite in the milk or mustard powder + a pince of chili powder
• cheese & herb - 2oz grated cheese (as above) or crumble feta, + fresh herbs to taste - if using dried herbs add them to the milk earlier and warm the milk a little to help them infuse
• cheese & walnut - 2oz grated cheese including some blue cheese - a tablespoon of roughly chopped walnuts
• cheese & olive - 2oz feta or goats cheese + 8-12 chopped olives
• also try chopped sun-dried tomatoes, after soaking in hot water (not the ones in oil - too heavy) 
• syrian pinwheel scones

........ now make up your own variations

tips

the most important points with scones are:
      1. minimum liquid - use just enough to bring the mixture together
      2. minimum handling - be light and airy and your scones will be too!
      2. a very hot oven - this gets them rising fast so remember to turn it on before you start

use a food processor - if you use the dough hook instead of a blade this does the rubbing in beautifully - after adding the liquid do short pulses to mix it in, this way you can avoid over mixing

there are some good video demonstrations of scone making online if you feel unsure about the method

far breton

i made this for our embroiderer's guild comic relief bake-off, whew what a mouthful!

it's a traditional french batter pudding from brittany which can be served as a cake or dessert , warm or cold - usually made plain or with prunes, i did it with prunes soaked in rum, to add a little kick

other dried fruit like apricots (chopped up), sour cherries, cranberries and blueberries work really well too

ingredients

• 3 eggs
• 600ml milk (or milk & cream)
• 80 g sugar
• 125 g plain flour
• 20 pitted dried or ready-to eat prunes (avoid tinned ones)
• 1-2 tbsp extra flour
• a good knob of butter

method

• warm the oven to 180 or gas 5-6
• select a large shallow 1.5 litre oven-proof dish
• spread the butter round the inside of the dish, tip in 1 tbsp flour and shake it around so that it coats the butter – this forms a sort of crust for the Far, be generous with the butter
• make a batter with the eggs, milk sugar and flour
• pour the batter into the prepared dish
• the prunes can be cut into 2-3 smaller chunks if you prefer - sprinkle them across the whole dish
• bake 45 mins – 1 hr - until brown & puffy on top, it will sink as it cools
• cool, serve warm or cold in slices like a cake, it keeps well in a cool place for a couple of days

variations

• other dried fruit can be used, on their own or combined e.g. apricots, cranberries, blueberries/bilberries, sour cherries
• soak the prunes in rum overnight
• add vanilla essence or vanilla sugar