Newsletter #27 - October 2004

Welcome to the  Recipes4us.co.uk free monthly newsletter.  If you have any suggestions for additions to this newsletter, or if you wish to submit a culinary related article,  please write to me at Newsletter@Recipes4us.co.uk .        

 

Happy Cooking ! 

 

 

Florence Sandeman, Editor

.

Food Funny   

Q:  What did the carrot say to the wheat?
A:  Lettuce rest, I'm feeling beet

 

Although the subscriber offer has ended, this book would still make a great Christmas pressy. Order early - one less gift to think about !

 

Not only is this unusual book a must to add to your own cookery book collection, but it's also the perfect gift for anyone who cooks...young and old alike.

 

It's both gastronomically and educationally informative, with 80 recipes from carnivore to vegetarian, starters to desserts, simple to elegant, featuring many traditional dishes from global cuisines. All the nut recipes you'll ever need. And that's not all. There’s also lots of information about individual nuts and nuts in general including their origins, interesting facts, nutritional values and preparations plus personal comments by the author throughout the book.

 

Add to that full colour photos of some of the dishes and you have a real gem of a cookery book worthy of adding to any collection.  To read a review about it click here

 

Click HERE to order Online or Mail Order

ISBN 095483240X     Also available from Amazon.co.uk   

 

 

October is Cider Month in the UK

 

As someone who doesn't particularly like beer or larger, cider is the natural alternative to drink when I'm not in the mood for wine or the "hard stuff", which I must admit isn't very often ....but it does happen! However, apart from being a refreshing alcoholic drink, it is excellent to cook with.

I'm not too sure how popular cider is in other parts of the world, but here in England, it holds a special place in many people's hearts  and is generally considered a traditional and very "English" drink. But is it really?

 

Although it's been made   here for centuries, it is known that the Normans were drinking it long before we were and it was they who introduced it to England.

 

Be that as it may, I think it's safe to say that Cider as we know it today, certainly stems from Celtic roots.

 

In cooking, cider can be used in the same was as wine. Because it's a fermented drink, its properties in cooking are similar.

When cooking with cider, as with wine, the drier ones tend to go better with savoury dishes, especially lighter meats such as chicken and pork and fish and the sweet ones are excellent in desserts.

 

The alcoholic content is lower and, obviously, the taste is different, however it can be substituted in most recipes which call for wine. It doesn't matter what type you use: still, fizzy or even flat, it's the flavour which is important and bear in mind that it concentrates and deepens with cooking.  So if you happen to have opened a bottle of the fizzy kind, don't throw it away just because it has lost its fizz. As with wine, the alcohol content also reduces with cooking so it's

suitable for all the family.

 

There are lots of recipes on the site using cider, but here are just a few to whet your appetite and to show the diverse ways cider can be used in dishes.

 

Happy Cider-cooking!

 

Maple-Roasted Parsnip Soup

Curried Cider and Apple Soup

Cider and Cucumber Salad     V

Devonshire Cod With Mushrooms

Liver with Apples

Cidered Chicken

Gammon Steaks with Cider

Harem Pilaf

Sparkling Cider Sorbet    V

Poached Pears in Cider     V 

Cider Cake      V

 

 

 

What's New This month

 

Cooking by Country

Portugal

 

 

Click the picture to find out about Portuguese culinary culture and history plus lots of recipe

 

 

If you like fish and shellfish you're going to love this cuisine. Being three-quarters surrounded by water, it's only to be expected that Portuguese cuisine makes the most of the bounties from the sea. Their love affair with fish and seafood has even led to claims that they have 365 recipes just for cod....that's one for every day of the year!

 

And for those of you who prefer meat...there's something for you too.

 

The Portuguese Speciality Dish   CATAPLANA

The Portuguese Speciality Ingredient   BACALHAU

Ingredient of the month

Lentils

 

Click the picture to find out all about Lentils plus lots of recipes

Rich in protein and carbohydrates; a good source of calcium; phosphorus, iron and B vitamins; easily digested - no wonder they are often a prime choice for vegetarians and vegans.

 

The rest of us can just enjoy these little delights for the sheer hell of it......because they're delicious, hearty and versatile. They can be added to soups, stews, salads and stuffings and are also good just by themselves. Did you know they are a seed? Click the picture to find out all about them.

Fruit and Vegetables in Season

 

Apples, Artichokes, Beetroot, Brussels Sprouts,  Cabbage,  Carrots, Cauliflower, Celery,  Chilies, Courgettes,  Leeks, Lettuce,  Mint, Onions, Pears, Potatoes, Pumpkin,  Perpetual Spinach, Squash, Quinces,  Turnips, Vegetable Marrow

 

 

 

Recipe of the Month

 

Scalloped Celery & Cabbage with Bacon 

 

Here's  a  main course recipe which makes use of  two vegetables which are in season this month. If you want a vegetarian version, just leave out the bacon.

 

Serves 4     30 Minutes 

 

Ingredients

1 Cabbage, shredded
1 head of Celery, diced

8 slices Streaky Bacon
50g/1oz Butter
1/2 tbsp Olive Oil
150ml/5 fl.oz. Milk
150ml/5 fl.oz. of the Vegetable cooking water
50g/2oz Fresh White Breadcrumbs
Salt and Pepper

 

 

 

 

 

 

 

 

 

 

Instructions


1. Grease a shallow flameproof dish. Place the cabbage and celery in a large saucepan. Barely cover with salted water, bring to the boil and cook for 5 minutes.

 

2. Preheat the grill to hot then grill the bacon rashers on both sides until quite crispy then chop into pieces (about 2.5cm/1-inch square). Turn the grill to low.

 

3. Drain the vegetables, reserving 150ml/5 fl.oz of the water and place  in the greased dish.  Top with the bacon  and place under the grill to keep warm.

 

4. Melt 25g/1oz of the butter in a pan add the flour and cook for 1-2 minutes without browning. Gradually add the milk plus the reserved vegetable cooking liquid to the flour mixture (roux) stirring constantly between each addition and cook for a few minutes until thickened.

5. Season the sauce with salt and pepper then pour over the vegetables/bacon and return to the grill to keep warm. Turn the grill to high.

6. Heat the remaining butter and oil in a pan until very hot then toss the breadcrumbs in the melted butter. Sprinkle the breadcrumbs over the vegetables, return to the grill and cook until browned and bubbling.

 

 

Whether you're looking for everyday,  exotic or unusual food and drink,  visit

UKFoodOnline.co.uk

Food shopping has never been easier!

New and Featured Recipes      V = Vegetarian

 

SOUPS,  STARTERS AND APPETISERS

Minted Lemon Chicken Soup

Bread Soup

Maple-Roasted Parsnip Soup

Minted Lemon Chicken Soup

Spinach Soufflés    V

Clam Soup

Red Lentil Soup    V

Portuguese Green Soup

Kalmi Baray     V

Lentil Soup

Coconut Lentil Soup     V

 

ACCOMPANIMENTS/MISC

Lenticchie Stufate di Capodanno      V

Dhal Potato Curry    V

Dhalpuri Roti    V

Lentil and Parsnip Bake    V

Piri Piri Hot Red Pepper Sauce    V

Portuguese Fried Potatoes    V

Green Beans in Tomato Sauce   V

Tomato Rice       V

Portuguese Beans

Cauliflower with Coriander     V 

Courgettes Au Gratin     V

Cider and Cucumber Salad    V

 

 

MAIN COURSE

Seafood Cataplana

Chicken and Clam Cataplana

Pork and Mussel Cataplana

Vegetable Kedgeree       V

Lentil Tagine     V

Lamb Lentil Curry

Lentil Lasagne       V

Tarka Dal      V

Lisbon Liver

Sea Bream with Port

Portuguese Plaice

Portuguese Beef and Onions

Hot Pickled Pork

Salt Cod Pie

Portuguese Chicken with Peas

Braised Squid

 

DESSERTS, CAKES AND BAKES

Portuguese Cream    V

Malasadas    V

Toucinho do Ceu    V 

Sweet Bread    V 

Double Chocolate Muffins      V

Sparkling Cider Sorbet       V

Poached Pears in Cider       V

Cider Cake       V

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