Bolognese Sauce

I was virtuous on Sunday afternoon and cooked a Bolognese sauce for freezing and future consumption. I now have 12 little packages of sauce solidifying in the freezer and a satisfying feeling.

Ingredients:

• 2 large or 3 medium onions
• 2 - 3 cloves garlic
• 2 zucchini
• 2 carrots
• 300g mushrooms (any type)
• 3 - 4 anchovies in oil
• 500g beef mince
• 500g pork mince
• 750ml passata
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tsp sweet smoked paprika
• 2 tsp vegetable stock, vegetable stock powder or cube
• olive oil

Preparation:

• Chop onions roughly
• Squish garlic in garlic squisher
• Grate zucchini, carrot and mushrooms (a food processor is helpful here)
• Heat oil in a large frying pan or stovetop-safe casserole dish
• Brown meat in batches, remove to a separate plate or bowl
• Add a little more oil to pan and lower heat
• Cook onion over medium heat until translucent
• Add garlic and cook approx 1 minute
• Add spices and cook for 10 - 20 seconds
• Add anchovies and cook for approx 1 minute, breaking down with your spoon / spatula thingy
• Deglaze pan with a bit of passata if necessary
• Add grated vegetables to pan and cook down for a couple of minutes
• Add browned meat to pan and mix in
• Add vegetable stock gloop, powder or crumbled cube (do not dilute in water, this adds too much liquid)
• Add passata to pan and stir in, bring to boil
• Add pepper as required
• Cook, uncovered, for 1 - 2 hours over slow heat, just bubbling
• Makes approx 2.4 kg, approx 12 servings

Notes:

• This always tastes better the next day.
• The anchovies and the vegetable stock help add the middle notes to this sauce, which I found so hard to do when I first started cooking it. Red wine can also help with this, should you have any around, but it does add a lot of liquid. I like a dryish sauce, particularly for freezing as it tends to weep and separate when you defrost it, otherwise.
• Grating the vegetables not only deepens the flavour, it hides them from those children (and grown-ups) who have an aversion to visible vegetable matter, and improves the texture after defrosting.

This weekend's version had *lots* of swiss brown mushrooms, because I happened to have a lot around. It's resulted in a lovely dark colour and deep flavour.

Vegetable Stock Concentrate

Since becoming intolerant to wheat, corn and soy, I've had increasing difficulty finding a stock concentrate which doesn't contain any of these. While I understand the move to replace chemical thickeners with cornflour, it leaves me with a problem.

While I could make a traditional vegetable or meat stock and freeze it, I have limited space in my freezer and rely heavily on stock concentrates for soups and flavor in other recipes. Thankfully, I was able to use the power of the interwebs to find out that you can make vegetable stock concentrate at home.

I was originally looking for a recipe which would give me a powder, but after some reading I realized that a gloop would be easier to obtain and no more trouble to keep. Many of the recipes assume you have a thermomix, and it would doubtless be easier if I did. However, it is still perfectly possible to make stock concentrate with the aid of a food processor and a saucepan.

The theory behind this is that more surface area gives you more flavour. The finer you chop your vegetables, the more surface area you are exposing to the cooking process. This also works well for putting vegetables in spag bol, for instance: next time grate your carrot, zucchini and mushroom before you add them to the frying pan. It also helps you disguise them from children who have an aversion to vegetable matter :-)

This is loosely based on this recipe.
Ingredients:

Approx 1.25kg of vegetables which could be something like:

• 1 brown onion
• 1 bunch parsley, stalks and all
• 2 cloves garlic
• 2 tomatoes
• 2 carrots
• 1 turnip
• 200g mushrooms
• 170g celery stalk

Plus

• 1 glug olive oil
• 125g salt

Preparation:

1. Chop onion roughly.
2. Squish garlic in a garlic squisher or chop roughly
3. Peel and de-seed tomatoes.
4. Put prepared onion, garlic and tomatoes with parsley in food processor with a blade and chop.
5. Peel carrots and turnip if they look dirty enough. Cut to a size that will fit through the feed tube of your food processor.
6. Clean mushrooms if they are especially dirty.
7. Destring celery
8. Put carrots, turnip, mushrooms and celery through a course grating attachment. Yes, bits will get stuck. This is fine. If you don't have a grating attachment on you food processor, you can do this all just by chopping with the blade although it does make the most unholy racket.

Cooking:

1. Heat oil in a saucepan, hot but not smoking.
2. Add everything to the saucepan (it doesn't seem to matter if you add salt now or later).
3. Cook over medium heat, stirring occasionally, for 30 mins or so, until everything looks cooked. Nothing should be in the least bit crunchy.
4. Take off heat and cool a little.
5. Put through the food processor with the blade until you get a browny-green gloop. Gloop colour will vary with ingredients.
6. Store in a glass or plastic container in your fridge, avoid metal containers due to the salt content.

Use approx 1 heaped tsp per 500ml water, remembering that it is about 10% salt.

Christmas Cherry Cake

This is traditionally made at Christmas in my family - because we live in the southern hemisphere and Christmas is in mid-summer. Nothern hemisphere residents might find this a little difficult, or at the least very expensive to make at Christmas. I believe the recipe might be a clafouti, but whatever it is, it's delicious.

Pastry
2 cups plain flour
2 tbsp sugar
1/4 tsp baking power
pinch salt
4oz butter

Filling
1.5 lb cherries
3/4 cup sugar
1 tsp ground cinnamon
2 egg yolks
1 cup sour cream

Preheat oven to 400 F / 200 C.

Pastry
Sift flour, sugar, baking power and salt togther into a bowl. Cut in butter and rub in (or use a food processor). This will not make a dough, but a sandy, crumbly mixture. Press into an 8" square or 25cm diameter baking tin. No, it will not fall apart. Promise.

Filling
Stem and pit the cherries (I recommend the Cherry Chomper by Talisman Designs. It looks like a toy, works like a dream and is so much easier on the hands than the pincer-style ones)
Place fruit on uncooked base. Mix together cinnamon and sugar, sprinkle over cherries.
Bake in a hot oven (400 F, 200 C) for 15 minutes.
Meanwhile, mix together the egg yolks and sour cream. Pour over the cherries after they have cooked for 15 minutes, then cook for a further 30 minutes.

Serve cold. Guard jealously.

I can't eat wheat, so I'm trying this with Rowie's sweet shortcrust pastry mix as a base.

Thai Red Curry Kedgeree

Watching Jamie's Christmas, I was inspired to make a kedgeree with what I had in the cupboard, which turned out to be:

Olive oil
1 large brown onion
1 clove garlic
1.5ish heaped teaspoons of thai red curry paste
2 - 3 cups cooked rice
1 bunch coriander
2 eggs
100g smoked trout

Chop onion roughly, cook over medium heat in olive oil until translucent. Chop garlic finely or put through garlic crusher, add and cook for a minute. Add thai red curry paste, and mix together, cooking for a few minutes. Add more olive oil if the curry paste is too dry.
Add rice, adding some water if the rice has dried out a bit (I was using leftover takeaway rice), and stir until rice is nicely curried.
Reserving a few leaves for garnish, chop corainder roughly, getting finer when the stalk gets bigger. Stir into rice. Turn heat down to medium low and let cook for 10 - 15 minutes. Try to not to stir too much if you like crispy bits.
While the rice mixture is cooking, hard-boil two eggs. Peel, chop in quarters and add to rice mixture.
Chop or flake smoked fish roughly, add to rice at the very end and stir through until warmed.

Later update: adding roughly grated ginger (about 1.5 cm) and using thai yellow curry paste are also to be recommended.

Eat while watching more cooking shows for inspiration.

Flourless Chocolate Biscotti

I finally managed to make a reciped I've been wanting to try for some time, and it is delicious. The horrible oven in our mountain abode nearly destroyed the result, but they were saved... and they are lovely. These are courtesy of the Food Network Canada and can be found here. In case they decide to remove the page, I am copying the recipe here... with added notes.

Ingredients

• 3 large eggs at room temperature
• 1 cup sugar
• 1/4 cup light brown sugar
• 3 tablespoons vegetable oil
• 1 3/4 cups brown rice flour
• 1 cup regular cocoa powder, packed
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cloves
• 3/4 cup shelled pistachios
• 1/2 cup dark chocolate chips or chunks

Directions

1. Preheat oven to 350 F. Line a baking tray with parchment paper.
2. With electric beaters or a standing mixer fitted with the whip attachment, whip eggs, sugars and vegetable oil until frothy and pale, about 4 minutes. Sift rice flour, cocoa powder, salt, pepper and cloves and stir into egg mixture by hand. Fold in pistachios and chocolate chips or chunks.
3. On a work surface dusted with rice flour, turn out dough and shape into 2 logs, each about 12 inches long. Place onto prepared baking tray and press flat, so each log is about 2 1/2 inches wide. Bake for 30 minutes, until surface of biscotti logs crack a bit. Let cool for 20 minutes. Reduce oven temperature to 325 F.
4. Remove biscotti logs from tray and slice on an angle into 3/4 inch biscotti. Return to baking tray and bake for 12 minutes. Remove pan, flip biscotti over and bake another 12 minutes. Let cool completely before packing in an airtight container.

I used 1 cup of slivered almonds and no chocolate chips or chunks due to a mild pantry failure. For similar reasons, I used 1 tsp cinammon and 2 tsp ground ginger. Yes, we do have pepper, but the pepper grinder resulted in such large chunks I didn't fancy it. Note to self, get mortar and pestle for mountain house.

These are quite tart and cocoa-ey, but I adore them. Thank you Anna Olson (whoever you are).

Gravlax Summer Pasta

• 25g gravlax or smoked fish


• 1 punnet of cherry tomatoes


• approx 1 small handful thai or opal basil


• 1 - 2 cloves of garlic


• olive oil


• 2 large spoonfuls of low fat yoghurt


• juice of 1/2 lemon


• salt and pepper to season


• 2 servings of pasta (e.g. spaghetti)
  
  Slice the fish into small strips (approx 1 cm * 3cm)
  Quarter the cherry tomatoes
  Finely chop the basil
  Cook the spaghetti, drain and leave in the colander over a small quantity of the cooking water.
  Pour a splash of olive oil in a large non-stick frying pan and put the garlic through a garlic press into the oil. Start with the oil cold so that the garlic does not burn.
  Bring to mid-heat and cook until garlic is no longer raw.
  Add tomatoes and stir for a minute or so until tomatoes are hot. Season with salt and pepper to taste.
  Add fish and basil to the pan and stir until warm.
  Pour in some lemon juice, stir, pour in yoghurt and stir until all is amalgamated.
  
  Add pasta to pan and stir until coated.
  Serve.