Creamy smoked paprika pork Stroganoff style

Tonights simple dinner has only a few ingredients but is delicious for it. The starter was the loin of pork and the next question was what to do with it. We usually have it stuffed and wrapped in pastry but I felt that was too heavy for tonight. Instead a look in the fridge and a chunky creamy stroganoff was decided. Simple to prepare and cook. For a more indulgent dish use cream but I prefer using creme fraiche.

Ingredients:

• Fillet of pork loin
• 2 tbs rapeseed or olive oil or even vegetable oil
• 2 onions
• 2 heaped tbs Creme fraiche or cream, add more if you like.
• 1 tbs Smoked paprika
• 1 chicken stock cube
• Salt and pepper
• 150ml water

In a frying pan add 1 tbs oil. Slice the onions into rings and add to the pan. Cook for about 15 minutes to soften and brown slightly. Remove from pan.

Cut the loin into chunks or strips and season with salt and pepper. I chose chunks as I sometimes find that the strips can be chewy. Add the rest of the oil and brown the pork.

Add the onions back in and then add the paprika over the meat. I then grate the stock cube over the meat and add more black pepper. The paprika is salty and strong tasting so I don't add salt again until the end, if required.

Add in the water and give a good stir.

Cook slowly for about 25 minutes then add the creme fraiche stir again and cook for another 5 minutes.

Serve with some boiled rice. Simple and very tasty.

Parsnip, parmesan cheese & sage bread

As my recent cheddar cheese bread attempt gained positive feedback I decided to have another go but wanted a more subtle taste than the mature cheddar. The cheddar loaf could easily be eaten on its own but this time I wanted one to play more of a supportive role to pate and soup.
A browse through my recipe books and I was stimulated by a recipe from the Queen herself, Delia Smith. Rarely does a Delia recipe go wrong but this time I was combining hers and Lorraines.

The ingredients:

• 425g self raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp paprika
• 225ml water
• 150g grated parsnip
• A dozen long parmesan strips using a vegetable peeler
• 6 fresh sage leaves finely chopped

Make it exactly as the cheddar recipe. Cook in a preheated oven 200 degrees for 40-45 minutes ( after checking I gave it the full 45). Turn out and leave on a rack.

The only feedback so far is me and the good lady. It was very much a hit with her, better than the cheddar she thought, so good so far. For me it was cooked well but a little bland. The other half could taste the parmesan but I couldn't. So for the next attempt I will increase both the parmesan and the sage but feel free to go your own way.
Eaten with homemade veg soup and was good.
Tonight will be paired with the pate & chutney. Looking forward to it.

Pear and date Chutney

I love chutney and it is so simple to make so get going. 
I recently bought a chutney made with Porter beer which stimulated the mind so I thought why not try one with a Scottish red ale rather than stout. A bit of internet research confirmed it does happen, beer in chutney. I had some delicious tasting sweet pears so used these as my base but apples would do as well. Went through my store cupboard and found a few ingredients as below so on it went. The great thing is you can mix ingredients as you like, just experiment and try it.
Beautiful with the smoked duck like the one below but really good with any cold meat or cheese. 

This version is an eat soon version for a large gathering but will still store fine and can easily be halved for your own use. It filled 2 of the kilner jars as shown.

Ingredients:

• 2 pears peeled, cored and chopped
• 1 onion (I used red)
• 75g dates roughly chopped
• thumb of grated ginger or 1 tsp powdered ginger
• 75g raisins/sultanas
• 25g cranberries
• 1 tbs cider vinegar
• 1 tbs oil (I used sunflower)
• 1 tbs light brown sugar
• 150ml ale (I used Harvieston Red 9th Legion as below)

Heat the oil in a heavy based pan if you have one, add the onion finely chopped, cover and cook slowly until onion is soft but not burnt, about 10-15mins.

Add the rest of the ingredients and give it all a good stir. Bring to the boil then reduce the heat and cook slowly until all the ale has gone leaving you with a thick chutney consistency. It took me about 30 minutes.

Put into clean jars and that's it so easy.

How about some pate or cheese, chutney and my parsnip bread, yum yum.

It will develop through time but I had some straight away with cheese, it was a success.

Venison casserole

We get invaded by the family on Boxing Day so to avoid major stress most of the food is prepared in advance and frozen with just the reheat on the day. We always have one main dish as a casserole stew or tagine type and this year I have opted for venison, a real favourite and simple to make as you will see. Once the preparatory work is done the oven does the rest. I had hoped to get locally shot wild roe venison but too late as it was sold out so opted for Aldi venison which is good for store stuff. If you can get fresh do so.
There are plenty of things you can add but I have kept this traditional.
I have listed this for 10 servings but scale it down to suit. It is not baking so exact measurement not required. Worth making more as it freezes really well.

Ingredients:

• Plain flour.
• Olive oil.
• 1.4k diced venison. Shoulder good, haunch more expensive but stronger taste.
• Balsamic or red wine vinegar.
• Beef stock cube.
• 2 onions.
• 1/2 large turnip/swede.
• 3 large carrots.
• Redcurrant jelly.
• Worcester sauce.
• Tomato puree.
• Sprig rosemary, dried if no fresh.
• Salt & pepper.

Finely dice the turnip and carrots, quarter the onions and set aside.

In a large tupperware with lid (or plastic bag) put in flour and season with salt & pepper. Add some of the venison and put on the lid (unless you want your kitchen covered in flour), give it a good shake to coat the venison. I do this in small batches.

I use a Le Creuset solid oven pot. Add some oil to your hot pan and put in some of the venison to brown. Do this in small batches and do not crowd the pot or it will steam the meat instead of browning.

Remove when crusted on each side and repeat until all browned.

Add vinegar (or water) to deglaze the pan, scrape the crusty bits off the bottom but leave in pan (lots of flavour here).

Add some more oil, throw in the veg and stir for a couple of minutes. Toss in the venison.

Give a good mix and grate the stock cube over it all. Add salt & black pepper, worcester sauce, tomato paste, the jelly and the rosemary. Give it all a good stir to combine. Cover with water up to the level.

Cook at 150-180 for 2 hours but if you can give it a good stir every 40 minutes. The seasoned flour will create a good thick jus. At the end season again to taste if required. Then just eat with some mash and/or crusty bread to mop up the jus. Delicious. Or freeze.

Cheese and chive bread

I had made ham & lentil soup for the kids coming today but when out shopping this morning I forgot to buy some crusty bread. It was pouring so I was not heading out again. A quick look at my cookbooks and I found a Lorraine Pascale recipe for a ham, cheese and chive loaf. I had most of the ingredients, except the ham and mustard powder, so went with it anyway and it was a great success, well done Lorraine.

Dead easy to make, no yeast involved.

• 425g self raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 150 g mature cheddar plus another 10g ( I used parmesan but use the cheddar or whatever ).
• 1/2 bunch chopped chive
• Few twists black pepper
• 1 tsp paprika ( I use Santo Domingo, Pimenton de la Vera, Sweet)
• 1 tsp mustard powder ( I didn't have this so omitted)
• 6 slices of honey roast ham (again omitted)
• 200-225 water

Preheat oven to 200

Put all ingredients in a large bowl except water and extra cheese.

Mix well and add the water to make a dough. I needed to add the full 225 water.

Sprinkle some flour and roll into a ball.

Make 3 vertical slices and sprinkle over the 10g cheese.

Cook for 35 - 45 minutes.

Superb.

Salmon Pate

I have made this a couple of times now and it is good. The balance between poached and processed is your choice as some find too much smoked is too strong, as I say your choice. Serves 6-8

Ingredients:
2 uncooked fillets of salmon around 400-500g.
1 pack processed smoked salmon, plenty of flavour options, around 300g.
3 bay leaves.
4 spring onions.
2 gherkins.
6-8 berry capers if you can get them still on the stalk, if not double the quantity ordinary capers.
200g cream cheese.
Juice & rind of one lime.
Salt & pepper to taste.

• Poach the salmon fillets gently in water with the 3 bay leaves, can omit the bay. Gentle simmer for 5 minutes basting the fillets from time to time. Place on plate to cool.
• Rinse the capers/gherkins in fresh water & chop spring onions.
• In food processor blitz the gherkins, capers & onions.
• When cool add the poached salmon, half the smoked & half zest & lime juice. Pulse to your consistency, I like it coarser but if you want fine keep pulsing.
• Taste and add more smoked salmon & lime juice and zest as you like. Pulse again.
• Salt & pepper, final pulse.

Eat & enjoy.