Mushroom Carbonara

I feel that for my own health and safety, in what is quite possibly a vain attempt not to be taken out by the carbonara mafia, I should start this post by saying that THIS IS NOT A TRADITIONAL CARBONARA. I will explain how to make the classic version of this dish but, for those of you who have not come across it before, this is very much a vegetarian alternative. Also, I would like to make it clear now that I do eat meat and this post is in no way passing judgement on anyone for their food choices: meat, fish, vegetarian, vegan or otherwise.

The main aim of this recipe is to show that you do not need to use a meat substitute to make a delicious vegetarian version of a classically meaty dish. A lot of the time vegetarian food can come off as a poor imitation of meat-based foods but if you just do away with the pretence and accept that dish is going to be different from the meaty version then a lot of problems can be solved. By all means take inspiration from a meat-based dish as a lot of cuisines have iconic meat and fish dishes woven into their culture and it would be a shame to completely ignore these if you choose to go vegetarian (or vegan). However instead of trying to find something like chicken flavoured Quorn steaks or beef style soya mince to replace the meat, why not use something that can be proud of what it is instead of pretending to be something that it isn’t?

The most common complaints that I have heard from meat eaters about vegetarian food is that it lacks flavour or body – body as in substance, not as in the dead body of an animal. Items of food such as tofu are particularly good at getting around this problem by having texture (if it is pressed and cooked well) and can also absorb lots of flavour from whatever they sauce they are in. For this recipe, the mushroom is the star. The mushrooms are seared until all of the liquid has come out and they start to brown. This browning occurs as a result of the Maillard reaction when sugars and amino acids in the mushrooms react with each other. The result is a wonderful depth of flavour which makes the dish far tastier. Mushrooms have a very distinct texture (one which not everyone likes) but it is a texture none the less. By searing them, the mushrooms do not end up boiling in their own juices which would lead to them going soggy so they give a lot of body to the dish.

At the start I said that I would explain why this is not a traditional carbonara – and I’m not just talking about the mushrooms. A true carbonara sauce does not have onion in it but more shocking is the fact that there is no garlic. For anyone who knows me or has followed this blog for some time, you may have noticed that almost every savoury recipe I have starts with garlic – in fact, I will be providing you in a few weeks with a recipe which has two whole bulbs of garlic in it.

Back to classic carbonara, the only things in the sauce are olive oil, guanciale (pork cheek), egg, pecorino cheese and pepper (and maybe some salt – that depends on you). To make this, you first cut the pork into small cubes and fry it in the olive oil until all the fat has rendered out. You then whisk together the egg, cheese, salt and pepper. The still hot, cooked pasta is added into the pan with the pork followed by the egg mixture and everything is then stirred until the egg has thickened from the latent heat in the pasta and the pan. You can then serve the dish and garnish with more cheese, pepper and sometimes fresh herbs.

The recipe below is a great way to enjoy carbonara without the meat – great for vegetarians or people who don’t eat pork. There is an alternative to the classic carbonara, created by Roman Jews where the pork is replaced with carne secca, a cured, salted beef. Alternatively, you could just have the pasta with the egg and cheese sauce and forgo any sort of meat or veg if you do not want to meddle with the tradition too much.

I hope you enjoy the recipe as much as I did when I was making it. I discovered that a little goats cheese instead of some of the parmesan works wonderfully well with the mushrooms so why not give that a go too if you like this?

 

Mushroom Carbonara

Serves 2

Time: 20 minutes

Cost per portion: around £1.25

 

150-200g pasta

200g mushrooms

3 tbsp olive oil

1 small onion

4 cloves garlic

1 whole egg

2 egg yolks

80g pecorino romano or parmesan cheese (I prefer parmesan myself)

1½ tsp salt

5-10 grinds of black pepper

1 tbsp chopped parsley (optional)

 

Place a pan of water onto the stove to heat. Add 1tsp salt.

Destalk the mushrooms before chopping them into quarters. Chop the stalks in half lengthwise

Heat a large empty pan for about a minute.

Add the oil to the pan. It should begin to shimmer immediately and coat the base of the pan.

Tip in the mushrooms and gently toss to coat with the oil.

Leave the mushrooms for around five minutes until they begin to brown. They will release liquid in this time which will boil off immediately. At this point, you should begin to cook the pasta in the water you heated earlier.

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Gently stir the mushrooms to turn them over so they begin to brown all around.

 

While the mushrooms are cooking, finely dice the onion and slice the garlic thinly.

In a bowl, whisk the eggs and yolks before grating in the cheese and whisking again.

Add ½ tsp salt and the pepper to the egg mix and whisk again.

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Once the mushrooms have browned, add the garlic and onion.

Stir while they are cooking to avoid the garlic burning. You don’t really want to brown, just cook them through.

Drain the pasta just before it is fully cooked as it will finish cooking with the mushrooms. Make sure to reserve a cup of water from the pasta before you drain it.

Add a quarter of this reserved water to the mushrooms. The water will boil immediately and deglaze the pan, lifting up all of the mushroom flavour that is stuck to it.

Tip the pasta into the pan with the mushrooms and continue to cook until all of the water is gone. Turn off the heat and leave for two minutes to cool a little.

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Whisk one third of the remaining water (60ml) into the egg mix. This will temper the eggs so they do not scramble when they hit the hot pasta.

Tip the egg mix into the pasta and stir continuously for a few minutes until the liquid has thickened into a creamy sauce as the egg cooks. Make sure to stir across the whole base of the pan to ensure the egg doesn’t cook unevenly. If the sauce gets too thick, add a little bit of the reserved pasta water.

Stir in the parsley and serve.

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I hope you enjoyed the recipe. If you are a fan of mushrooms and pasta, why not check out my mushroom pasta bake – it is one of the first things I posted on this blog; if you are vegetarian just ignore the chicken in it as the dinner works perfectly well without it. If you are looking for something a little bit more on the sweet side, why not make yourself some miniature almond cakes? They are divine.

 

Have a good one and I will be back next weeks with a deliciously flaky baked dish.

H

Fishcakes

When I was younger, and to an extent still today, I would always choose fishcakes over battered fish. My main issue with deep fried fish was that the skin was incredibly slimy – which is gross. Why would I choose to have slimy fish when I could have delicious fishcakes? The main problem with commercial fish cakes is that they are basically all potato. It’s cheap to add to the mix and when it’s combined with flavour enhancers it is very difficult to know how much actual fish there is in the cake. When you make them for yourself, you know – in this case the fishcakes are about 30% fish and 70% potato, egg, onion and bread.

The history of fishcakes dates back 4000 years. A Chinese folk tale tells of a fisherman who fed his homemade fishcakes to Emperor Shun’s wives which cheered them up and returned their waning appetites to normal. According to the story, Shun was so pleased by this that he requested the fisherman teach others how to make the fishcakes and thus the fishcake became a popular dish in China. In both China and Japan surimi (a paste made from fish or meat) was used to make fishcakes and fish balls. It was often made using the fish that couldn’t be sold either whole or as fillets and so would have gone to waste otherwise.

Fishcakes are an excellent way of using up left over mashed potato. You might even go as far as to make a double portion of mash for your shepherd’s pie and use the excess the next day for a fishcake dinner. If you choose to use tinned fish (I would avoid tuna but tinned salmon is absolutely fine) this dish becomes ultra-fast to make. Just drain the fish, mix it into the potato with onion, seasoning and an egg and you are good to go. There is no rule saying you have to spend time coating the fishcakes in breadcrumbs – it’s mainly convention – but it is the best way to get a crunchy exterior.

The recipe below is a very basic one. Like with all food, there are hundreds of recipes giving tips and tricks for how to make the same dish but sometimes it is nice to have a good base case from which you can work upwards. As you will notice, I do not season the mashed potato. Some people will add milk and butter – if you are using left over mash from a previous meal, this is likely to be in there – and that is fine. The fishcakes will be a little bit softer but they will still work just as well. I used cod for these but any white fish will do – including smoked fish (though probably not kippers). You could even use salmon if you fancy being decadent. Additional ingredients like chives and leeks are common in fishcakes too and I have even seen Asian spiced ones which included ginger, chilli, turmeric and coriander. These really are perfect to use for experimenting with flavours.

For this recipe, I have assumed that you are starting with nothing prepared or precooked however if you are starting with premade mash or using tinned fish, the prep time will be drastically decreased. Enjoy the recipe and I hope you will discover just how simple these can be.

 

 

Fishcakes

Serves: 5

Time: 2 hours

Cost per portion: around £1.30

 

300g fish (I would use cod or haddock, perhaps even salmon if I was feeling decadent)

600g potato

1 medium onion/ 6 spring onions

2 tbsp chopped fresh parsley

1 egg

1 clove garlic (minced)

¼ tsp freshly grated nutmeg

Salt and pepper

 

To coat:

Flour

1 egg

Panko breadcrumbs/medium matzah meal

Oil for frying

 

 

Cut the potatoes into small pieces and place in a pan of cold water on the stove. Add about a teaspoon of salt to the pan

Heat until the water starts to boil and let simmer for ten minutes until the potato is cooked – you should be able to insert a skewer into the pieces with very little resistance.

Drain the potato into a colander and leave to cool for five minutes. Do not remove the potato from the colander as more water will leave the potatoes as steam which will help prevent the fishcakes being soggy.

Mash the potatoes. If you have a Mouli or a potato ricer, this will give you the best result but a hand masher will work too.55437930_549514922123949_8495275106229026816_n

Leave the potatoes to cool. I like to do this in a large bowl and spread the mash up the sides as this increases the surface area so the mash will cool much faster.

 

While the potatoes are cooking, place the fish into a frying pan and fill with water until it just covers the fish You could also add herbs (bay leaves for example) to the water to give a bit of extra flavour.

Cover the frying pan and bring the water to a simmer. Leave for about five minutes until the fish is cooked (there should be no translucent areas).

Remove the fish from the water and leave to cool for twenty minutes or so.

Finely chop the onions and place them in a large bowl.

Add the cooled mash, nutmeg, garlic, salt, at least five grinds of pepper and the egg.

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Use your hands or a fork to gently flake the cooked fish. It should come off the skin when you do this. If you find any small bones, just remove them now.

Add the fish to the other ingredients and gently mix together. I prefer to do this by hand – it’s a little bit messy but it prevents the fish getting pulverised so there will still be small flakes in the finished product.

 

Pour around 50g plain flour into a wide bowl for coating the fishcakes.

Divide the batter into ten portions and shape them (by hand) into patties.

After shaping each one, place it in the flour and make sure it is evenly coated before placing it onto a board.

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Once all ten have been shaped and floured, place them in the fridge for 20 minutes to firm up.

 

In a bowl, crack and beat an egg with a fork until it is no longer gelatinous. In a separate, wide bowl, measure out about 100g breadcrumbs/matzah meal. You can add seasonings to this coating too but be careful, spices are likely to burn in the oil if you add them here so it is safest to stick to a little salt and pepper.

Keeping one hand wet and one hand dry, take the fishcakes one at a time and lightly coat in the egg and then the breadcrumbs.

Place them back on the board after each coating. If any little bits of fishcake fall off, keep these for testing that the oil is the right temperature.

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Add vegetable oil to a frying pan until it around 1cm deep.

Heat this until a small piece of fishcake dropped in starts to bubble.

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Fry the fishcakes a few at a time until the base is golden, flip them and repeat with the other side. Keep flipping until the fishcakes are a deep brown colour (but not burnt).

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Serve hot.

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The fishcakes can be frozen both pre and post cooking, if you want to do it before you cook them, shape and flour the fishcakes before placing them in the freezer on the board. After they have gone solid, you can place them all into a bag together but if you do that too early, they fishcakes will deform and stick together.

 

I hope you enjoyed the recipe. If you love fish, why not check out my salmon kedgeree or ever my pan-fried salmon with crispy skin, it is delicious.

Have a good one and I will be back next week with a recipe for miniature cakes, perfect for afternoon tea.

Falafel

When most people think of falafel, they think of chickpeas. Now, they aren’t technically wrong as the main constituent of modern falafel is chickpeas however they were traditionally made with fava beans. Falafel is still made with fava beans in many places – notably Egypt which is believed to be where falafel (ta’amiya) originated from. It is not uncommon to find a mixture of chickpeas and fava beans in falafel either but for most people, especially those in the western world, chickpeas are the favourite.

As with hummus there is much debate over the specific origin of falafel. It is generally accepted that the food which evolved into the falafel we know today was Egyptian, however many countries in the Middle East claim falafel as their own, even going as far as calling it their national dish at various points in history. In a surprising turn of events, there are also those who claim that India owns the rights, as it were, to the falafel’s creation – although I cannot find any evidence to support this so if you know of any I would love to hear about it! The movement of nomadic groups around the middle east would have meant that falafel was transported all over the area. This could very easily give rise to the arguments that exist today.

There are hundreds of different varieties of falafel, the main differences between them arising from the addition of different flavouring elements. Fresh herbs, dried spices, alliums, even the length of the time the dried beans are left soaking can all have an effect on the final product. Fava bean falafels often contain leeks whereas a chickpea-based mixture will usually include onions or spring onions (scallions). Both varieties have a hefty amount of garlic (as they should) and regularly contain fresh parsley and coriander which gives rise to a lurid green centre when you bite into the falafel. I have seen recipes for both falafel and hummus where you are instructed to leave the chickpeas in their soak for days until they sprout as this apparently gives a sweetness to the final product. Again, I have never tried this but let me know if you have and if it works. I doubt I would be successful if I tried this as the salt in the soak I leave the chickpeas in is probably high enough in concentration to kill any part of the chickpea which is still alive.

When making falafel, it is imperative that you start with dried chickpeas. This is because canned chickpeas come pre-cooked and, while this is just about acceptable when making hummus, for good falafel the chickpeas must be raw. When chickpeas are cooked, the starch inside them bursts and comes out into the liquid they are cooked and cooled in giving rise to aquafaba. Unfortunately, this starch is essential to making good falafel as without it they will fall apart during cooking. You can avoid this by adding some flour to bind the mixture together but it won’t have the fluffy inside and crispy outside that you want for the best falafel. This can only be achieved by making them from scratch (which is brilliant if you are cooking on a budget as a bag of dried chickpeas can make twelve generous portions of falafel and only costs about £1.20).

The final combination of herbs and spices is of course completely up to you. The ones given in the recipe below are my favourite but everyone has their own preferences. By adding salt to the original soak, the chickpeas are already a little bit seasoned so you may have to play around with the amount you add depending on whether you are a salt fiend like me or not. The bicarbonate of soda and flour are there to help soften the skin of the chickpeas so they can absorb more water but will not impact the flavour in any way as they are completely washed off.

I would serve these with fresh hummus and pitta bread – perhaps a laffa or taboon bread if you are feeling like a bigger portion. You can stuff the pitta with hummus and spicy sauces, pickled veg and fresh salad (tomato and cucumber are popular) before topping it with these glorious crunch balls. Enjoy the recipe and let me know how it goes for you.

 

Falafel

Soak time: 12-36 hours

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6

Cost per serving: around 50p

 

 

250g dried chickpeas

1 tbsp flour

1 tbsp salt

1 tsp bicarbonate of soda

1 medium onion

4 large cloves garlic

3 tbsp chopped parsley

½ tsp ground cumin

½ tsp ground coriander

Salt and pepper to taste

 

Place the chickpeas into a bowl and fill it with water.

Mix the flour, salt and bicarbonate of soda with four tablespoons of water to make a slurry.

Stir the slurry into the chickpeas and water.

Leave overnight or for up to 36 hours for the chickpeas to rehydrate.

 

Drain the chickpeas and rinse them to remove all of the flour mixture.

Roughly chop the onion and garlic and put into the bowl of a large food processor.

Add the parsley, chickpeas, cumin and a little salt and pepper.

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Blend to make a rough mixture. It will begin to clump with the liquid from the chickpeas – this is good! As the chickpeas are raw, you will not get a smooth paste.

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Shape into patties just under an inch thick  – a rounded tablespoon of mixture per patty should give you 35 falafel from this recipe.

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Add a centimetre of oil to the base of a large frying pan and heat. Use a little of the falafel mixture to tell when the oil is ready, it should bubble around any falafel added – please note that the oil will not bubble unless something is in it and is very hot. Do not let children near hot oil.

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Place the falafel in the pan and leave for two minutes until the base is golden. Flip and repeat with the other side. Continue to flip the falafel until they are a dark brown all around the outside.

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If you are cooking the falafel in batches, keep them warm in the oven (on its lowest setting) until all the falafel are cooked. Place them onto a piece of kitchen roll when you take them out of the pan to remove any excess oil.

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Serve with hummus, pitta, schug and fresh salads for a delicious, middle eastern feast.

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I hope you enjoyed the recipe. If you want to make your own hummus to go with these falafel, check out my recipe. It’s ultra-smooth and pairs beautifully with the crispiness of the falafel.

Have a good one and I will be back next week with a miniature cake recipe.

H

 

 

 

Tomato Soup

Tomato soup is a classic comfort food. At university, if I was ever ill, Heinz tomato soup with bread dipped in it was my go to dish as it was a fast, satisfying dinner. What I didn’t realise at the time was quite how simple it is to make this for yourself! Whilst I always had a tub of some sort of homemade soup in the freezer, it was never tomato because I thought that I would never be able to create something that could rival the classic red can. I was wrong.

The variety of tomato you use will dramatically affect the final result of the soup. For most tomatoes, it will come out a bright orange colour which is usually darkened by adding tomato puree. For a much naturally darker soup, you can use passata instead of fresh tomatoes; passata is basically a less thick version of the tomato puree that you can buy in a tube. The tomatoes in passata and puree are already cooked and strained so the colour you get from them is far closer to the colour of the final soup. Using passata will also result in a much more intense flavour. If you are trying to make an econo-soup, you can use tinned tomatoes which don’t require the peeling or coring, just make sure to drain them first so you don’t water down the soup. Tinned tomatoes usually offer a truer flavour than using passata; however for most people, myself included, this is not really an issue.

It is a well known fact that tomatoes are a fruit. What is less commonly known is that they are actually a berry along with cucumbers, bananas, kiwis and aubergines (and not strawberries or raspberries). They are, unfortunately, not quite as healthy as people think. Before you get worried, tomatoes are not bad for you (unless you have an allergy etc.) however, other than being an ok source of vitamin C, they do not offer very much other nutritional benefit. There have been many claims that they can help offset heart disease and the effect of UV radiation on the skin however all testing in these areas has been inconclusive.

Fresh tomato soup is obviously not the same as what you can buy at the supermarket but it is still wonderful. It is true that if I was ill, I would want the childhood favourite as a pick me up (after the classic chicken soup of course #jewishpenicillin) but for normal consumption, a more sophisticated soup is preferable. Let me know what you think.

 

 

Tomato Soup

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6

Cost per portion: from 50p (with tinned tomatoes)

 

Ingredients

10 ripe tomatoes (about 1kg after peeling and coring)

2 medium onions

1 large carrot

3 large sticks of celery

3 large cloves garlic

2 tbsp tomato paste

300ml vegetable stock

3 tbsp olive oil

Salt and pepper to taste

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Chop the onions, celery and carrots into smallish pieces.

Place in a large saucepan and lightly cook (with the lid on) for about 10 minutes – or until the onions have gone translucent and the other vegetables have begun to soften.

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While the onions and carrots are cooking, peel and core the tomatoes.

To peel them, make an x shaped incision in the base of each tomato, pour over boiling water and leave for 30 seconds. The skin should now easily peel off from where the incision was made.

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To core, cut into quarters and remove the stalky bit from the centre.

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Once the vegetables have begun to soften, add the tomatoes and stir through. Leave to simmer for about ten minutes. The tomato should go very mushy and release a lot of liquid.

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Add the stock and tomato paste and leave to simmer for another ten minutes.

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Blend the soup until it is homogenous and silky. I like to give it an extra minute once it already seems fully liquidized as this is what makes the texture so wonderful.

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Serve with bread for dipping and a swirl of cream.

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I hope you enjoyed the recipe, if you love standard tomato soup, why not try out the red pepper version too? It’s just as orange and has an extra exciting flavour in the peppers.

Have a good one. I will be back next week with a delicious, ballet related dessert.

H

 

Buckwheat Pancakes

Although they have similar names, buckwheat and (regular) wheat are not related – in fact it is closer to rhubarb and sorrel than it is to standard wheat. It has been called a superfood owing to its incredibly high concentration of protein, fibre and selected vitamins and minerals. (Make of that what you will, I’m not particularly taken by so called superfoods, but you cannot argue that buckwheat is healthy.) It is also perfect if you are celiac or gluten free as buckwheat contains no gluten!

Buckwheat is eaten all around the world owing to its ability to thrive in “low fertility” soils. It is perfectly happy to grow in acidic conditions if the soil is properly drained. The plants left after the seeds have been harvested can be dug back into the ground and used as green manure. Its high nutrition levels make it particularly popular when there is little else to eat as it can help reduce malnutrition.

Recently the use of buckwheat in foods has dramatically increased in an explosion of gluten free baking however in Japan and India, unlike in western countries, buckwheat has been eaten for centuries and holds deep cultural significance. Soba noodles, from Japan, are made from buckwheat flour and the lack of gluten meant that an entirely new production system to stretch out the noodles had to be invented. In India, some Hindus will eat buckwheat-based foods on days where they fast as they will only abstain from cereals and buckwheat does not fall under that category so need not be avoided.

The pancakes in this recipe use a mixture of buckwheat flour and wholemeal (or brown) flour. They look healthier than standard crepes… Wholemeal flour comes from regular wheat but unlike the standard white flour we use, it is not bleached (leading to its darker colour). Another difference between the whole wheat and standard white flour is the flavour. There is a distinctive taste with brown flour that you do not get with white.

These pancakes are most definitely savoury. They are delicious for dinner when filled with mushrooms or creamed leeks. You could even treat yourself and have them with smoked salmon and cream cheese! I hope you enjoy them because they are super simple and make a great last-minute dinner when there is nothing else in the house.

 

 

Buckwheat pancakes

2 oz. (50g) buckwheat flour

2 oz. (50g) wholemeal flour

Pinch of salt

1 egg

Half pint milk

Oil for frying

 

In a bowl, stir together the flours and salt.

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Make a well in the centre and add the egg and half the milk.

Whisk to a smooth, relatively thick paste.

Slowly whisk in the rest of milk to create the pancake batter (for thicker pancakes, only add half of the remaining milk)

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Heat a frying pan and add a little oil. If you aren’t using a non-stick pan, don’t go to the next step until the oil starts to shimmer otherwise the pancakes will stick.

Pour 60ml (a quarter cup) of batter into the centre of the pan and tilt the pan to spread it out.

Once the top stops being shiny, flip the pancake. It should be golden brown underneath.

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Add fillings of your choice to the pancake while the underneath is cooking and then fold it in half.

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You can keep these warm in the oven on a low setting while you cook the rest or serve them straight out of the pan.

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I hope you enjoyed the recipe. For other simple recipes, check out my parsnip and my sweet potato soups.

Have a good one and I will be back next week with a recipe for a deliciously light cake.

H

 

 

 

 

 

I hope you enjoyed the recipe

Beef Stroganoff

It has been a considerable amount of time since I last talked about a dish that has a defined and traceable heritage, so this is a little bit exciting. We often find that foods have changed tremendously between when they were created and today and this is true in the case of stroganoff. What makes this dish different is that the name has not changed at all. While there is a little bit of contention about whether the dish was named after the Stroganov family (the most accepted root) or as a derivative of the Russian verb “strogat” meaning to chip or shave off, what we do know is that the first written recipe for beef stroganoff appeared in 1871 in a Russian cookery book by Elena Molokhovet: A Gift To Young Housewives.

The original stroganoff did not have mushrooms. Nor did it have onions. It consisted of lightly floured beef cubes which were sautéed and served in a sauce made of mustard and bouillon with a dollop of sour cream on top. Even to this day, it is still common to find stroganoff not in a creamy sauce but in one that is deep red/brown, full of flavour and accompanied with sour cream added after plating up. Some versions also include tomatoes and other vegetables but I like to stick with what I know, mushroom and onion. By removing the beef and substituting the stock for mushroom stock, you can make a delicious mushroom stroganoff which works wonderfully as a pasta sauce.

One thing to note is that beef stroganoff is only as good as the beef that you use to make it. Now I’m not advocating that you go out any buy a tenderloin or fillet steak, that would be ridiculous and frankly, if you want to spend that much money on a slab of meat, you should enjoy the steak by itself. For a standard, fast cooked beef stroganoff like the one in the recipe below, rump steak is the best cut. You can use tougher cuts like chuck or stewing steak if you wish to slow cook the stroganoff but these will not work in a standard recipe. As a result, this isn’t the cheapest dish I have ever given a recipe for but if you fancy treating yourself, why not do it in style? I like to serve stroganoff with long, thick egg pasta noodles as the high surface area can carry a lot of sauce. It isn’t uncommon to see it served with shorter pasta or even rice to soak up the sauce but pasta is the more traditional (and, for me, preferable) option.

 

Beef Stroganoff

Time: 30 minutes

Serves 4

Cost per portion: about £4

 

500g beef steak (rump or round steak is traditional)

2 medium onions – thinly sliced into half moons

500g mushrooms – thickly sliced

2 cloves garlic – minced

2 tbsp vegetable oil

30g flour

60ml white wine/dry vermouth (optional)

500ml beef stock

150ml sour cream

1 tbsp mustard (optional)

Chives to garnish

 

Slice the beef into 1cm strips.

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Heat the oil in a large pan until it is starting to shimmer.

Add the beef in a single layer and sear for 30 seconds.

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Turn and sear for another 30 seconds. Don’t worry about any caramelisation stuck on the base of the pan as this will just add to the flavour later.

Remove the beef from the pan and set aside for later. It will not be cooked all the way through at this point.

Add the onions and fry for a minute.

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Add the mushrooms, stir and then pour over the wine. This will deglaze the pan and prevent the mushrooms from sticking until they begin to release their juices.

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Continue to fry the mushrooms for another five minutes stirring regularly.

Sprinkle over the flour and stir through.

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Add half the stock and stir again until all of the flour has mixed in. Then add the rest of the stock.

Bring to a simmer.

Simmer for three minutes until the sauce has begun to thicken.

Mix in the sour cream (and the mustard). Do not allow the sauce to boil once the sour cream has been added or it will split.

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Add the beef back in, including any juice that has come out, and allow to sit in the simmering gravy for two minutes before serving.

Season with salt and pepper to taste.

 

This can be served with any sort of carb but I would recommend long, thick linguini style pasta. It’s even better when the pasta is fresh!

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The stroganoff can also be frozen for up to three months.

 

I hope you enjoyed the recipe. If you are looking for a classic, classy steak dish but this doesn’t do it for you, why not check out my recipe for beef wellington? It’s divine. If, on the other hand, you are looking for something a little bit sweeter, why not treat yourself to some delicious German pfeffernusse?

Have a good one and I will be back next week with a classic pudding.

H

Beef Dumplings

I was introduced to dumplings a few years ago by one of my best friends and housemate, Yan. I would recommend checking out her blog as she is a phenomenal cook. One time after visiting home for the weekend, she returned with a huge bag of homemade, frozen dumplings. Being the naïve person I am I assumed they were just like a Chinese version of ravioli – most cultures have some sort of meat wrapped in dough in their cuisines. My gosh was I wrong. Her mum’s dumplings were an experience that I have never forgotten.

It didn’t take long for Yan to suggest that we had a dumpling dinner day when we came together as a house and she taught us how to fold dumplings. I feel like I did very well out of this as the standard filling (and the one which Yan made) is pork based. As a result, I ended up making my own filling which was turkey based and there was a lot. Since then, I have experimented with different meat fillings and one tofu one – I primarily use beef and turkey. Coming up with an actual recipe for this post presented something of a problem as I usually eyeball the ingredients depending on how much ginger, garlic or chilli I am feeling like at the time.

The history of Chinese dumplings doesn’t specify the year when they first appeared but they seem to crop up sometime around 2000 years ago. They are traditionally boiled or steamed, however pan-fried ones have become very popular recently. These fried potstickers are crispy on the base and tender at the top. My favourite story of their origin is about a chef who was boiling his dumplings and took his eye off the pot. It boiled dry. Instead of starting again, he served up the dumplings and pretended that they were meant to be crispy on the base. The charade was so good that the eaters believed him and they enjoyed the contrasting textures so much that they requested the meal again. Since then potstickers have spread and nowadays are enjoyed all over the world.

Dumplings are great fun to make and are fantastic to do with friends – it not only speeds up the crimping process but gives you a chance to relax and have a nice chat or a catch up. I do not make them very often as I normally fold all the dumplings alone and I rarely have time for that, however when I can I love to make a batch and freeze them for a later date. I hope you enjoy them as much as I did when I first tried these dumplings.

 

 

Dumplings

Makes around 40 dumplings

Serves 3

Cost per portion: about £2.00

Time: 1.5 hours (wrapping 40 dumplings alone takes time but can be fun with a friend or even if you just put a film on in the background)

 

2-inch piece of ginger

3 garlic cloves

1 medium heat chilli (optional)

500g minced beef

One bunch spring onions/salad onions

1 tbsp dark soy sauce

1 tbsp sesame oil

Salt and pepper to taste

One pack dumpling skins

 

Optional

2 tbsp curry powder

1 tbsp chilli oil

 

Peel the ginger and garlic. Finely chop both and place them into a large bowl.

Finely chop the spring onions, including the green part, and add them to the ginger and garlic.

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If you want to add some spice, chop the chilli and add it to the bowl.

For curry dumplings or extra spicy dumplings, add the curry powder/chilli oil at this point.

Add the beef, soy, sesame oil, salt and pepper before mixing everything until it is fully combined. I tend to do this using my hands as I can feel when everything is mixed together.

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To make the dumplings, place a circle of pastry on a board.

Add a heaped teaspoon of filling to the centre.

Wet the edge of the wrapper and pinch to seal – this will make a very basic, uncrimped dumpling.

 

To crimp – I would recommend finding video tutorials as words and pictures will probably not do this justice but here goes (there are pictures of the steps below:

If you are right handed:

Make the filling paste into an oval

Pinch the wrapper at the edge of the oval using your left hand

Use your right thumb inside the dumpling to stabilise it and use your right and left index fingers to pinch together a second fold next to the first.

Fold this down and pinch it onto the uncrimped edge of the skin.

Repeat the crimping steps along the edge of the wrapper until you get all the way along.

As you crimp, the dumpling will start to curve around giving a crescent or half moon shape at the end.

Once you have finished crimping, go back over the edge and pinch together again to fully seal.

If you are left handed, just reverse the instructions above.

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After you have mastered the basic crimping technique, you can start to play around with it and make different shapes for different flavours.

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To cook, you can either steam, boil or pan fry the dumplings for around five minutes. I would not recommend trying to make these into potstickers as ultra-thin, shop bought skins do not stand up well to the different cooking techniques required to make good potstickers.

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These are best served with a dipping sauce made from soy, sesame oil and rice vinegar. I also like to add sriracha for some extra heat. I would give a recipe for the dipping sauce but it is very personal so I would recommend experimenting until you reach a satisfactory taste. Another thing I would recommend is making lots of dumplings. You can eat far more than you think!

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Steamed crystal dumplings with tofu

If you love dumplings, why not try my turkey filling? Any leftovers can be made into burgers for a separate meal. If you love Asian flavours but would prefer something a little less labour intensive, why not try my sticky salmon or my ginger tofu?

Have a good one and I will be back next week with a layered biscuit recipe.

H