Blinis

Image provided courtesy of thefishsociety.co.uk

Blinis are a wonderful bread that are an excellent accompaniment to all kinds of dishes - they provide a hearty and sturdy texture, whilst remaining light enough to have with lots of other dishes. They go very well with small fish and meat dishes and also provide a good vehilve for vegetarian dishes such as mushroom fricasse and stroganoff. They can also be enjoyed on their own with butter much like muffins and cumpets, and whatever else you can put with them :)

Standard batch (makes about 12-15)

Ingredients

250g of plain flour
250g of Brown flour
3 Egg yolks
3 Egg whites
600ml of Milk
30g of Yeast

Mix the two flours together
Add a pinch of salt
Warm milk and the yeast, once active add the egg yolks
Then add to the flour mix
Leave to prove for two hours in a warm place (but not too warm)
Whisk up the egg whites until stiff
Fold into the mix

Cook on a medium heat in a blini pan, turning when one side becomes solid. once cooked allow to cool, and can be reheated for further enjoyment.

Sage Butter

Image courtesy of anu's healthy kitchen

Another one of the good larder ingredients, this butter provides a wonderful herb element whilst giving a moderate sweetness with the shallot presence. Perfect accompaniment and finishing tool for a variety of sauces, meats, fish, and vegetable dishes.

You will need:

250g salted butter (soft)
4 large shallots (chopped very finely)
tsp brown sugar
10 fresh sage leaves, finely chopped.

In a small pan sear the shallots then turn the heat down to very low, and stir occasionally. When the shallots begin to froth a little / release their sugar, add the brown sugar and continue to stir until the sugar has melted and the shallots are glazed. Allow to cool.

In a small bowl combine all ingredients with the shallot mix above until uniform. Wrap in cling film and form to a sausage shape, then chill until required.

Lemon Butter (as an accompaniment)

There are all kinds of flavoured butters used in cooking to give a different element or dimension in flavour. This infusion uses elements that are versatile for many different applications, inclusive of fish, green vegetables, white meats such as chicken, turkey or even pork. It can also be used as an alternative means for butter sauce derivatives such as hollondaise where necessary. It can even be used as the base of a sauce such as bechamel when making the roux for said sauce. Used in this manner it makes dishes like lemon veloute alot deeper and developed in flavour.

You will need (makes about 8-10 portions depending on usage):

1 lemon, zested and juiced.
6 tarragon leaves.
Pinch of black pepper
250g salted butter (soft)

The doing bit:

Combine all ingredients above until the a uniform paste. Wrap in cling film in a sausage shape and chill until required. Use as a finishing tool for a variety of meat / vegetable dishes or as a sauce medium (mentioned above).

Sauce Au Poivre (Peppercorn sauce)

Image courtesy of bigoven.com

I love peppercorn sauce - it goes well with alot of things and its meaty flavour helps accentuate most meats from chicken to veal and everything inbetween. Its a popular steak sauce and simple and quick to make, so i've included it here for those of you wishing to make it for your own culinary curiosity,

You will need:


2 knobs of butter
Finely chopped shallot
Half a handful of parsley finely chopped
Roughly ground black pepper and a 8-10 of peppercorns
Shot of brandy
Ladle of beef , lamb, chicken, or veal stock
Salt
2 tbsp. double cream

In a pan melt the butter and add the shallot. Cover the pan and allow to sweat on a moderate heat (but dont let the butter burn). When the shallot has softened add the peppercorns, and ground pepper. Cook for 3-4 mins still covered, then add the brandy. Flame until alcohol has burned off, then add the stock. Reduce by a third and taste. If more punch is required reduce until half of liquid has gone, then add the cream and parsley. Cook for a further minute then serve.

Yakitori sauce

Yakitori is a slightly sweet, soy based sauce that is used for dipping or glazing meat, vegetables and fish. It's also very moreish :)

You will need

6 tablespoons of sake
180ml light soy sauce
6 tablespoons mirin
1 tablespoon caster sugar

The doing bit

Combine all the ingredients in a small pan and gently heat to dissolve sugar . Set aside to cool.

Red Onion Marmalade

image courtesy of 1.bp.blogspot.com

This recipe gives a wonderful accompaniment to so many dishes, and is a wonderful ingredient for so many more. It can be used as a shorctut to red wine sauce and similar, used as a glazing ingredient for roast meats, or just on its own with meats, pates, and cheeses or even on sandwiches.

Ive made a batch of this recently and am going to give it away to lucky people as xmas gifts, which im sure will be well received. Once tried, never forgotten

It does however take some time to make. But don't be put off by that - the wait is very much well worth it. The only downside to this dish is the potential crying session in preparation due to the onions.

You will need:


1.5k of red onions thinly sliced
4 cloves of garlic, thinly sliced.
Heavy pinch of rock salt
5 bay leaf
Half a handful of rubbed thyme & rosemary
Black pepper
120g of soft brown sugar
80ml of wine vinegar
2 table spoons of dry sherry
400ml of red wine
100ml of port
120g of pitted chopped prunes


Add onions to the pan e to begin with on a low heat, stirring occasionally. They should soften nicely and when they begin to stick slightly, it shows the sugar is releasing from the onions. At this point add the vinegar, sherry salt, and sugar. When the liquid has turned to a syrup, add the herbs, garlic, bay leaves  and prunes and the wine. Simmer stirring occasionally for 2-3 hours.

Allow to cool & store in a kilner jar. Keeps for up to 2 months dry, or longer refrigerated.

Rosemary & Apricot Stuffing

Image courtesy of 4.bp.blogspot.com

I'm a bit of a traditionalist when it comes to stuffing, in that if its not inside meat or fish or vegetables then its not really a stuffing. For me its meant to be inside whatever its stuffing so that it can add to and absorb the flavours of the carrier. That said I am amenable enough to appreciate that people serve it on the side as less of a fuss and bother in preparation. I suppose ultimately its all down to preference.

Composed at the request of "jaffacake" this rosemary and apricot stuffing recipe works well for pork and lamb alike, with all sections of the pig / lamb applicable such as leg, shoulder, loin or fillet.

It can also serve as a good filling / padding for meatloaf if you come across some cheap lamb or pork mince, which is good especially during the winter months as its hearty, filling and full of flavour and uses robust winter herbs.

Ingredients

1/2 pint sweet cider or apple juice
2 eggs (beaten)
150 g butter
1 onion, finely chopped
1 celery stalk finely chopped
1 clove crushed garlic
200 g smoked bacon (streaky is best for flavour and cheapest) chopped to roughly the size of your onions and celery)
150 g dried ready-to-eat apricots, roughly chopped
Good handful of fresh rosemary & thyme. Add some sage if youre feeling fruity.
Coarse Grain Sea Salt
Freshly ground black pepper
zest 1 small orange
pinch nutmeg
about 5 slices of brown or wholemeal bread toasted, and food processed into breadcrumbs

Saute bacon,onions, garlic and celery in a pan until soft and a little colour added

Combine all ingredients with breadcrumbs in a bowl, melt the butter and add until unifom mixture is reached.

Wrap mixture tightly in clingfilm into a sausage shape, tying both ends then steam for about an hour until fully cooked (firm to the touch).

slice into pieces and reheat as neccessary. Devour.