Limoncello

The 4 litres of limoncello I made in July ready for Christmas have now mostly been drunk. To be honest it only takes three weeks to make so I was a bit ahead of myself really and anyway I needed the bottles emptying so they could be ready again for this new batch.
I work on an equal quantities method (equal sugar to water for the syrup then equal syrup to vodka) but you can adjust yours, even each bottle, depending on how you like it and who you're giving it too. I serve mine with Prosecco, Kir Royale style before lunch and with ice after dinner.
Makes 2 litres
1 litre of basic vodka
5 unwaxed (preferably organic) lemons
500g caster sugar
500g boiling water

1 Peel the lemons using a swivel-style peeler. Scrape off any white pith, turn the radio on and sit comfortably at the kitchen table as this bit does take ages but it's very important as the pith will make the limoncello taste bitter.

2 Place the peel in a 2 litre kilner jar and pour in the vodka. Leave in a cupboard for a week, shaking the jar every day.

3 Put the sugar in a heatproof bowl and pour over the boiling water, stir until the sugar dissolves then leave until completely cool.

4 Stir the syrup into the vodka, seal the lid and leave for at least another two weeks, again shaking every day or two if you remember. Taste the limoncello at this stage and sweeten with more syrup or top up more vodka as suits your taste then strain into bottles. Pop one in the fridge and keep the rest on the shelf or give as gifts.

Elderflower and Lemongrass Cordial

Me and Scrap picked a little bunch of elderflowers on our walk in the woods yesterday and thought we'd have a try at some home-made pop. There are tons of recipes, all roughly the same, showing how to make your own cordial but I followed this friendly version and just added a couple of bruised lemongrass stalks.

We made enough to fill 8 bottles, so that's one for him, one for me, one for his teacher Mr Gray, and the rest for the school summer fair. Don't think there's much chance of us waiting a month before we drink it though.....Scrap's already got the fizzy water ready and I'm thinking about a little splash in the bottom of a cool glass of Prosecco.

Crispy Fried Salt Cod (Spanish Style)

I love salt cod but almost always make it into fritters and serve with loads of alioli. This recipe is based on the classic Basque dish bacalao al ajoarriero where the fish is usually flaked into the sauce. I like to keep the pieces whole and serve the sauce on the side. Make sure you get nice thick cod loin not the tail ends and remember to change the soaking water 3 - 4 times otherwise the fish will still be overly salty.
Serves 4
600g salt cod, cut into pieces and soaked for 24 hours
olive oil
1 red chilli, thinly sliced
2 - 3 garlic cloves, thinly sliced
1 lemon, cut into wedges
roughly chopped parsley

Cook the fish in a pan of boiling water for 5 minutes. Drain and pat dry.

Heat 2cm or so of olive oil in a large frying pan and cook the garlic and chilli for few seconds until golden. Tip into a bowl then quickly lift out the chilli and garlic with a fork and drain on kitchen paper. Spoon a tablespoon or two of the oil back into the hot pan (keep the rest of the chilli-garlic oil and use for frying eggs or whatever you like).

Fry the fish in the hot pan for 5 minutes or so on each side until crispy and golden. Fry the lemon wedges at the same time. Place the fish on plates, scatter with the garlic, chilli and parsley and serve with lemon wedges on the side.

Tomato and egg sauce
1 tbsp olive oil
1 onion, chopped
2 tsp smoked paprika
4 ripe tomatoes, roughly chopped
2 eggs, beaten

Heat the oil in a small pan and cook the onion for a few minutes until softened. Add the paprika, cook for a minute more. Add the tomatoes and simmer together for 15 minutes or so until pulpy. Whizz with a hand blender until smooth then return to the heat and mix in the beaten eggs, stirring for a couple of minutes or so until the egg is cooked and the suace has a lovely velvety texture.

Toad In The Hole

Had your barbecue lit much this month? Nope, us neither. Here's a nice warming supper dish for you.

Wrap the sausages in streaky bacon first if you've got some.

Serves 3
splash of olive oil
6 fat and herby pork sausages
100g plain flour
bit of English mustard powder or 1 tbsp wholegrain
1 egg
150ml milk
150ml water

Preheat the oven to 200C / Gas 6. Place the sausages and oil in a small ovenproof dish - metal is probably best as it will rise more easily and not stick to the sides. Roast for 10 minutes.

Meanwhile, place the flour and mustard in a bowl with a bit of salt and pepper and make a well in the centre. Crack in the egg then gradually beat and in the liquid to make a smoothish batter.

Pour round the hot sausages and bake for 30 - 40 miutes until cirps and golden brown. Serve sizzling.

Summer Berry Jam

I am not very good at jam making really. I think it's a tricky business, it usually takes ages and there's always a risk it might not set properly. But if, like me, you've agreed to contribute to the school summer fair and you're not a natural, make your jam as foolproof as possible - this method takes about 15 minutes. Especially simple if you use frozen summer berries (currently £5 for 3 x 500g bags in Sainsbury's). It's a bit on the sweet side but it definitely sets.

Makes about 8 jars
1.5kg prepared summer berries
4 star anise
1 tsp black peppercorns
2kg jam sugar

Place the fruit in a large pan and heat gently to warm it through and get the juices flowing. Add the spices and sugar and heat gently until the sugar completely dissolves. Bring to the boil and once on a full rollling boil, set the timer for 5 minutes. Leave to cool a little then use a big jug to pour into hot-from-the-dishwasher jam jars.

Broadbean and Pancetta Frittata

Serves 4
100g cubed pancetta
6 large eggs
1 thick slice of crusty bread, about 100g
100g shelled broad beans
100g Parmesan, diced or coarsely grated
large bunch of chives, snipped with scissors

1 Cook the pancetta in a large non-stick frying pan for 5 minutes until crisp.

2 Meanwhile, beat the eggs with a splash of water and season lightly. Tear the bread into small pieces, stir into the beaten eggs with broad beans, cheese and chives.

3 Tip the pancetta into the egg mixture and stir well.

4 There should be enough oil in the pan from the pancetta so pour in the egg mixture. Cook very gently for 12 minutes until golden underneath and almost set.

5 Pop the pan under a preheated low – medium grill for 5 – 10 minutes until golden brown and just set. Leave to sit in the pan for a few minutes then slide out onto a board, cut into wedges and serve warm with leaf and potato salads.

Aubergines Are For Girls?

I know it only takes a couple of days of sunshine and we want to light the barbecue and I know it's still only March but I have definitely noticed that the tomatoes and aubergines in the shops have started to look more plump, shiny and yes, summery.
I love aubergines but Robert doesn't. Not even in a curry. In fact I don't know a single man who doesn't really dislike aubergines except maybe my brother who wasn't given any choice. Perhaps I am wrong?

Melanzane al Forno
This is one of my favourite dishes of all time but I hardly ever make it because Robert won't eat it. It takes quite a lot of chopping and is not worth doing for just one aubergine so you need to really want it to go to the bother.
Serves 4
2 large, plump, shiny aubergines
1 thick slice of white bread, whizzed into crumbs
lots of chopped parsley
big handful of finely grated Parmesan
2 crushed garlic cloves
3 ripe tomatoes
1 egg, beaten
large pinch dried oregano

Preheat the oven to 200 / Gas 4. Halve the aubergines lengthways and scoop out the flesh with a tablespoon. Chop it finely and mix with the breadcrumbs, parsley, Parmesan and garlic. Finely chop one of the tomatoes and to the bowl along with the beaten egg and some seasoning.

Pile the mixture back into aubergine halves. Thinly slice the other two tomatoes and overlap on top. Season and sprinkle with oregano then bake for 40 - 45 minutes until nicely browned.

Black Forest Trifle

I like trifle very much, especially after roast beef on a sunny Sunday.

Serves 8
1 small chocolate marble cake
small glass of sweet sherry
jar or can of morello cherries, drained
4 tbsp drinking chocolate
500g carton custard
250g carton mascarpone
50g dark chocolate, coarsely chopped
200ml double cream softly whipped with a tbsp icing sugar
chocolate cherry dragees and / or chopped chocolate

Slice the chocolate cake and arrange in the bottom of a bowl then pour over the sherry. Scatter over the cherries.

Dissolve the drinking chocolate in a little boiling water then mix with the custard, masarpone and chocolate. Spoon over the cherries and cake then top with the softly whipped cream. Chill for at least 4 hours, but overnight's best. Scatter over chocolate before serving.

Wanted: Local Sloes

Have you tried sloe gin? My word, it's the best thing ever! Our friend Ronnie gave us a bottle he'd made last year and we drank it with our plum crumble at the weekend. AMAZING!
I've got my recipe and I know the sloes are about ready for picking but I can't find any apart from a couple of sparse bushes in Crystal Palace Park. Who knows where the sloes are? Quickly, before I buy a case of the stuff that calls out to me every time I go to Sainsburys (that's twice a day).

Bun Fight News

Yes, it rained and yes, it was windy but the people of Pecs didn't let us down. This year's Bun Fight was a triumph. We had veg sculptures galore including daleks make from peppers, miniature farms with broccoli trees, teeny, tiny rainbow carrots, elegant savarine ring cakes loaded with fresh fruit, toffee apple cup cakes and Charlie Fox with his award winning Victoria sponge. Sadly, Scrap didn't win anything with his 'horror' biscuits but he did come second in the vegetable hat parade with his Robin Hood hat of sugarsnaps to no 1, Loveday and her spectacular 'cavolo nero and radish crown' !

The Bellenden Bunfight

This year's competition is now taking place over the whole weekend.

THIS WEEKEND!
Saturday is the Horticultural Show with categories for giant veg, mini veg, vegetable sculptures, miniature gardens and the grand Vegetable Hat Parade!

Sunday is the Cookery Competition with categories including classic Victoria sponge, cakes, tarts, cookies & biscuits and preserves.

The are special categories for children plus brilliant prizes, including a years subscription to Delicious Magazine, dinner for two at Ganapati and an outstanding Best in Show award donated by the East Duwlich Deli.

Kick off is 10am at Review Bookshop. All proceeds raised will be donated to a local charity. I am likley to be one of the judges and I'll make sure you win, so see you there, with your hats on!

Scallop and King Prawn Skewers with Salsa Verde

Serves 4 as a first course
8 scallops
300g large raw peeled king prawns
4 red chillies, quartered lengthways
1 tbsp extra virgin olive oil
For The Salsa Verde
small bunch fresh flat leaf parsley
4 anchovy fillets in olive oil, drained
2 tbsp capers, drained and rinsed
1 shallot or spring onion, roughly chopped
juice of 1 lemon
4 – 5 tbsp extra virgin olive oil

Thread the scallops, prawns and chillies onto 8 pairs of parallel bamboo skewers, spaced 2cm apart (this makes them much easier to turn). Brush with a little oil and sprinkle with sea salt. Cover and chill until ready to barbecue.

For the salsa verde, place the parsley leaves, anchovy fillets, capers and onion in a mini food processor and whiz until finely chopped. Add the lemon juice and olive oil and whiz again then season with black pepper.

Cook the skewers over hot coals for 3 – 4 minutes on each side until the shellfish is cooked through. Arrange on a platter and drizzle over the salsa verde

Piri Piri Starfish

I am reading this new cookery book instead of doing my stinky VAT return. It's about the food of Portugal (which I hold in high regard) and in this particular recipe, the writer's talking about a lovely small town where Rob and I once had an idyllic holiday, halfway up a mountain, surrounded by lemon groves (though the villa was owned by a hairy nudist so I didn't like sitting on the chairs). I really could eat these prawns for my lunch now. Though I'd settle for the whisky.

Prawns with Piri Piri, Whisky and Lemon by Tessa Kiros
Tavira is a wonderfully sleepy, ancient town in Portugal's south. I ate this one night in a small restaurant there and it was so lovely that I asked the lady how she made it. This makes a perfect starter before a main course of grilled fish.
400g raw prawns
1 tbsp olive oil
50g butter
2 small bay leaves
2 garlic cloves, chopped
1 tbsp chopped parsley
ground piri piri
1/2 tsp sweet paprika
3 - 4 tbsp whisky
juice of 1 small lemon, plus extra lemons to serve

Remove the heads from the prawns but leave the shells on the bodies, make a shallow cut down the back of each one so they take in the flavour of the sauce and de-vein them. Rinse and pat dry.

Heat the oil and half the butter in a large non-stick saucepan until very hot and sizzling. Thrown in the prawns and bay leaves gradually, trying not to lose the heat, so the prawns get crusty and golden. Toss the pan and season with coarse salt and pepper. When the prawns are nicely golden on bth sides, add the garlic, parsley and as much piri piri as you like, the paprika and the last of the butter.

Toss until you can smell the garlic, then add the whisky. When it's been absorbed, add the lemon juice and toss it all together. Let it bubble for a moment, then use a slotted spoon to lift the prawns onto a plate.

Add about 4 tablespoons of water to the pan and let it bubble up to thicken the sauce. Remove for the heat, return the prawns to the pan and toss through the sauce. Serve with some bread for the sauce and a lemon wedge or two.

The National Gallery

Very nice selection of cakes

Cockles and Samphire

Well, I had to make mine with clams as the fishmonger didn't have any live cockles though they are very good at this time of year. As is samphire, which they did have.

Place a sliced garlic clove and chopped red chilli in a large pan and add a glass of wine. Bring to the boil and bubble for a couple of minutes. Add the clams (about 500 - 700g for two), cover and steam for a few mnutes until opened. Meanwhile, blanch a couple of big handfuls of samphire for 2 minutes in boiling water then drain well. Heat a splash of olive oil in a large frying pan and add the samphire cooking over a high heat for a minute. Stir into the clams with some fine ground pepper and eat straightaway.

Crispy Pork

Someone sent me a YouTube link of myself cooking crispy pork in 2002. I am shocked at what a young, care-free person I looked like, just six years ago.
Here's the recipe, it hasn't changed much in six years.

Boiled Crayfish

We accidentally ended up with some crayfish from Moxon’s on Saturday morning. I was buying bread from the stall outside when Scrap yelled for me to come in and look at ‘the naughty creatures’. And there were loads of them having a right old brawl with each other in a box on the floor. Anyway, they turned out to be quite a bargain as they’re a bit of a problem. Originally this variety of crayfish is from America, some fool released a couple over here and they’re now rampaging around our rivers, swallowing everything in sight, so us eating them is a very good thing. Bit like grey squirrels. Problem is, they’re sold live. They’re vicious, they fight, bite and try to escape. Well they had a good go at it when we got them home and the three us all stood around squealing when it was time to get them ready for the pot. Scrap shouting ‘kill them so I can eat them!’ so loudly the windows were bowing. So into a pot of boiling, slightly salted water they went for 4 minutes and out they came bright pink with juicy, sweet tails and claws. Our twelve cost about £6, they were yum and we helped save the planet.

Franco Manca

Despite the fact that there's a packet of Waitrose Four Cheese Ravioli in the fridge with today's date on, I thought perhaps it might be a good idea for me and Ben 10 to visit the pizza place in Brixton Market that's been getting spectacular reviews. I texted my dad-friend Michael and he and his daughter were on his bike and outside The Ritzy within half an hour. And it was properly bloody brilliant: a small selection of wood-fired, sourdough pizzas; zingy, organic, home-made lemonade at £1 a bottle; no pudding but Monmouth coffee.
Open 12 - 4pm, Mon - Sat.

Globe Artichokes With Lemon Butter

Cut the stems off each artichoke then trim a good couple of inches from the top. If you like, trim the tip of each remaining leaf with a pair of scissors. Pull a few leaves out from the centre then using a teaspoon, scrape out all of the choke from the heart, removing the central leaves as you go. Rinse well. Add the artichokes and a quartered lemon to a large pan of salted water and boil for 30 minutes or so until the heart feels tender when pricked with a skewer. Remove from the water and leave to cool a little. Melt together a good lump of butter with the pared rind and juice of a small lemon. Pour over and into the hollow of the artichokes. Best warm.

Brandy Snaps Are Very Easy To Make

I was doing a food-styling job the other day and the recipe said 'Take the brandy snap baskets out of the packet, place on a baking sheet and warm in the oven for a few minutes until they open out to make flat discs'. I opened both my packets of 6 Askeys Brandy Snap Baskets (FROM WAITROSE!) and do you know, all but one of them were broken into at least four pieces! So I rummaged through the cupboards, all in a tizz, mixed some everyday stuff up and in 10 minutes had much nicer (and cheaper!) brandy snaps than you can get from Waitrose.
Try them, they're so easy! Then sandwich a stack together with vanilla ice cream and hot fudge sauce and eat very quickly.
And don't buy anything made by Askeys because it might well ruin your dinner party.

Brandy Snaps
Heat together equal quantities of butter, golden syrup and sugar (50g will make about 8 snaps). Stir in the same amount of plain flour, a bit of ground ginger and a squeeze of lemon or lime juice. Spread out thinly on a non-stick baking sheet and bake at 190C for 6 - 8 mins until golden brown. Leave to cool into discs or while still warm, roll into tubes round a wooden spoon handle or drape them over the bottom of a glass to make baskets.

Hot Fudge Sauce
Place 170g evaporated milk and 225g dark chocolate in a bowl set over simmering water and warm together for about 10 minutes until smooth and fudgy. Use warm.