Chicken & Pak Choi noodles

Tonight I wanted to cook Asian but not a traditional stir fry, something different required. The weather was awful and I had a heavy cold, chicken broth is good for its healing qualities. I had Pak Choi and chicken so decided to create this broth type dish. This would be light but warming and fragrant. The remaining ingredients were stock cupboard items for me. Researching on the internet and through my cook books most recipes stick to traditional stir fries, so experiment time. Is that not what cooking is about? This fed two hungry eaters.

Ingredients:

• 2 large chicken breasts chopped into large bite size pieces and seasoned.
• Thick thumb of fresh ginger.
• 4 spring onions large slices cut at an angle.
• 1 red chilli chopped, your choice whether to leave seeds in or not.
• 2 Pak Choi halved.
• 3 mushrooms chopped (could be omitted).
• 1 pack ready to wok medium noodles (depending on your appetite you might want a pack each).
• Oil for cooking
• Sesame oil (optional)
• Half a vegetable stock cube
• 500ml water
• Dash Soy sauce

Recipe:

1. Grate the stock cube into the water and bring to a simmer.
2. Add in the ginger, spring onions and the chilli
3. Whilst this is simmering heat the wok and stir in the chicken.
4. When the chicken is almost cooked add the mushrooms to the wok.
5. At same time add the Pak Choi and the noodles to the stock and continue simmering.
6. Add the sesame oil and soy sauce to the wok for added flavour.
7. Now add the stock ingredients to the wok. At this stage it is your choice re how much of broth to add to the wok. It will depend on whether you want it more as a broth or just a sauce. I added all the stock.

Enjoy.

 

Homemade Custard

We have all had the custard variations from packets and tins to good old fashioned school stuff. But making 'proper' custard is really easy and satisfying. But more importantly it tastes so much better. Once mastered I guarantee that you will not buy custard again, DIY rules.
This is the recipe I used to go with the plum & pear crumble on my blog. This amount is for two people but it is easily upscaled and I also use it for trifles etc.. The only downside is that there is an expense to buy vanilla pods but I strongly believe it is worth it. Making custard might seem daunting but it is really easy following this recipe. Even Queen Delia/Hairy Bikers have mentioned about using cornflower as a stabiliser but I don't, never have and I have never had any lumps in the custard.

Ingredients:

• 1/2 Vanilla pod (they come whole just wrap the other half in Clingfilm and will keep for months)
• 2 egg yolks
• 25g caster sugar
• 150ml double cream (but could substitute with milk)
• 50ml full milk

Doing it:

1. Split the vanilla pod with a sharp knife and scrape out the seeds.
2. Put the cream/milk and vanilla pod into a heavy pot and heat slowly, stirring all the time for about 5 minutes without letting it boil. Then take it off the heat to let it come together (infuse).
3. Then get a clean bowl and put in the sugar & egg yolks. Use a metal whisk and cream together for a minute or so.
4. Place this bowl on a towel to stop it moving.
5. Two hands needed or a helper. Slowly pour the cream infusion into the egg/sugar mixture whisking all the time. 
6. Give your cooking pan a clean and pour the mixture back in, use a plastic spatula to clean the bowl, leave none of this goodness behind.
7. Heat the pan under a low heat for 5 minutes, use your plastic spatula, stirring all the time, ensuring all bottom edges of pan are moving.
8. That's it, take it off the heat delicious custard made. Custard can be eaten hot or cold but if like me just stop eating it right now or there will be none left for the crumble.

Plum & Pear Crumble

Crumbles are so quick & simple to make, yet so delicious and you can use your imagination to combine whatever is in season, or even dried fruits. And this one is no exception, go on try it. Measurements are easily varied to suit the size of your dish. This one will make 4 portions. However, you want a reasonably good fit in your cooking dish. I originally started this with a plums only intention but I had some gaps in my large bowl. Solution, I had 2 pears in the fruit bowl so chopped them up and added them in.

Ingredients:

• 6 Medium sized golden/yellow plums (halved & stoned)
• 2 pears (peeled & chopped)
• 60g plain flour
• 60g medium oats (but this size only because I had an open packet, use any oats)
• 60g cold butter cut into pieces
• 30g soft brown sugar (use any sugar)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 30g flaked almonds
• 4 tbsp. golden syrup (use whatever syrup you fancy)

Easy to make:

1. Heat oven to 180g fan.
2. Put the plums into your bowl with the skin side down and put the pears in the spaces.
3. Dribble over half of the syrup.
4. Cook for 10 minutes.

Next step prepare the crumble:

1. Get a largish bowl and put in the butter, oats, spices, flour and sugar. 
2. Minger mix to get this to rough breadcrumbs but don't worry it can be spread over.
3. Take the cooked fruit out of the oven, spread the mixture over and sprinkle over the almonds.
4. Dribble over the remaining syrup.
5. Cook for 15-20 minutes.

Serve with homemade custard.

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.

Gingerbread

This is something I cannot live without, at least once a month this needs baking.

Ingredients:

• 6oz plain flour
• 1 level tsp baking soda
• 1 level tsp ground ginger
• 1 rounded tsp mixed spice
• 2oz brown sugar
• 2oz margarine
• 2oz treacle
• 1oz syrup
• 1 beaten egg
• 1/4 pint milk

Melt the margarine, treacle and syrup together. 

Add these to the beaten egg with the milk. 

Next add this mixture to the dry ingredients.

Bake in the oven for 45-60 minutes at 350d/180/gas 4. Check after 45 minutes as cooking time varies from oven to oven.

Cool and enjoy with real butter only.

Freezes well.

Fruit Loaf

Another easy to bake family recipe. Great for your tea-break or nice when out for a walk and need some nutrition.

Ingredients:

• 1 cup water
• 1 cup sugar
• 4oz margarine
• 10oz sultanas
• 1 teaspoon baking soda
• 1 tsp cinnamon
• 1 tsp mixed spice

Put all the ingredients in a pan and simmer gently for 5 minutes.

Take off the heat and when cool add:

• 1 cup self raising flour
• 1 cup plain flour
• Add 1 beaten egg

Put into 2 x 1lb loaf tins.

Bake for 45-60 mins at 180. Check after 45 minutes as depends on your oven.

Cool and enjoy.

Freezes well.

Date & Walnut Loaf

An old tried and trusted family recipe, you can't go wrong. Brilliant comfort food and ideal for a snack when out in the great outdoors. Very moist and really tasty. As always with baking timings vary slightly from oven to oven.
Put into a bowl and soak for 15 minutes at least:

• 4oz dates
• 1 teaspoon baking soda
• 1 teaspoon coffee
• 1 cup boiling water

In another bowl:

• 6oz plain flour

Gently with fingers only rub in 2oz of soft margerine.

Now add;

•  pinch of salt
• 4oz sugar
• 2oz broken/chopped walnuts
• 1 egg

Now add all this to the date mix. Stir well, put in a 1lb loaf tin.

Bake for 45/60 minutes in the oven at 180/gas mark 4. Check after 45 minutes.

Allow to cool then eat. Freezes well.

Carrot & Parsnip with fresh ginger & honey soup

I know, I know I can hear you, not another soup. But yes it is another soup and I will tell you why. Soups are so tasty, so cheap, so easy to make and at this time of the year, November in Scotland, welcoming warmth. This is a lovely fresh tasting soup.

Ingredients:

These can be easily halved, doubled, trebled etc and freezes well so make as much as you want.

• Tablespoon of butter or olive oil
• 1 onion
• 1 thumb of fresh ginger about an inch or so.
• 6-8 carrots
• 2-3 parsnips
• 1-2 Tbs pouring honey whatever kind you like.
• Half chicken stock cube.
• Seasoning
• Creme fraiche/plain yoghurt for decoration

This is so simple. If you have a food processor use this on the big blade to chop up the ingredients. If not a sharp knife will do.

Heat your pan and add the butter/oil.

Chop the onion and ginger finely and add to the pan. Add some salt to bring out the flavours. Stir everything around, put a lid on and simmer for about 10 minutes to soften the onions.

Peel the carrots and parsnips and chop or grate as you prefer. Add to the pan. I like to finely grate the stock cube over the vegetables. Drizzle over your honey and add salt and pepper. I use lots of pepper but less salt as I prefer to increase that at the end as required.

Add at least a litre of water and give everything a good stir and bring to the boil. Once boiling reduce to a gentle simmer for 30 minutes. 

After that check and add more water if you want. It all depends on the texture you like at the end. I prefer soup to be runny but others like a smooth puree, its your call.

Simmer for another 20 minutes and that's it. Taste and adjust seasoning as required.

I like to pour out half the soup and blitz this either in a processor or with a hand blender. If you want it more pureed blitz all of the soup.

If freezing, let it cool and do so now without adding the creme fraiche.

If serving add soup to your bowls, place some creme fraiche in the centre, sprinkle with chopped chives for added colour and taste and enjoy.

Another simple, easy and so tasty soup. 

Leek & Potato soup

Who doesn't like a good soup particularly now that the weather has turned. Supermarkets sell good carton & tinned soups but nothing beats home-made soup for flavour and value, all for minimal effort. Go on anyone can make this.

Ingredients:

• 1 tablespoon each olive oil & butter
• 2 - 3 leeks
• 1 Onion
• Potatoes 2/3rds the weight of your leeks
• 1 carrot
• 1/2 chicken/vegetable stock cube
• 750m off boiled water
• 250m milk for mere mortals or cream for poshies
• chives for decoration (optional)

Add your oil/butter to the pot and heat slowly until the butter has melted. If you want use all oil or butter.

Next chop the ends of leeks, waste little, roughly chop and rinse the remainder under the tap to get rid of any dirt and add to the pot, cook gently for a couple of minutes. Chop your onion and add. Dice your potatoes but not too small as you want some of these to remain whole and add to the pot. Finely chop your carrot and into the pot. Add some salt and give it all a good stir to coat and cook gently for 5 minutes.

Grate in your half of chicken/vegetable stock cube, add the water and simmer for 20 minutes. 

Add your milk and give it all a good stir and simmer for about 15 minutes.

This should now be cooked, taste and add salt/pepper as appropriate.

I blend about half the soup to give a mixture of textures.

Finely chop some chives for decoration and taste.

Brilliant, easy, quick & tasty.

Keeps well in the fridge for a few days or freeze some for another day.

Get stuck in.

Marinated Salmon with Chinese stir fry noodles

The only time taken in this recipe is the marinating of the salmon but you can stir fry prawns, chicken etc with the noodles for a quick meal.
Like most stir fries they are far tastier and healthier than packet or take away versions.
Of course you can add and change the vegetables to suit your cupboard.

Ingredients for 2:
For the marinated salmon see previous recipe in the blog.

• Cooking oil
• 1 red or yellow pepper
• 1 small onion
• 4 good sized button mushrooms
• 1 pack ready to wok soft medium noodles
• Soy sauce
• Walnut/Sesame oil

The salmon takes about 15 minutes to cook in the oven at 200.

First heat your wok and pour in a tablespoon of cooking oil and add your finely sliced pepper. Keep stirring but cook for 3-4 minutes as the pepper is the firmest of your vegetables.

Now add your chopped onion and stir fry for another 3 minutes.

Add your finely sliced mushrooms and stir for a couple of minutes.

The mushrooms will soak up most of the liquid.

Now add a good splash of soy sauce and some walnut/sesame oil to add flavour.

Add the marinade from your salmon and you now have a sauce.

Finally add your noodles and cook for 2 minutes.

Taste and season if required.

Enjoy

Spicy Carrot & Potato soup

This is just the thing for a cold day and guaranteed to unblock the sinuses. Simple quick anyone can do this.

Ingredients:

• 1 tablespoon olive oil or butter
• 1 Leek
• 500g carrots
• 100g potatoes
• teaspoon each of ground cumin, ground ginger & chilli flakes/powder
• 1 litre tepid water
• 1 vegetable or chicken stock cube
• Creme fraiche or cream (optional)

Boil a kettle for your stock.

Top and tail the leek but use all the rest. Chop roughly, clean through with water to remove any grit and add to the pot with the butter or oil.

Peel and roughly chop the carrots & potatoes and add to the pot.

Sprinkle with a little salt to bring out the flavours. Give everything a good stir and cook gently for 5 minutes to soften.

Add your spices and stir well so that all the vegetables are coated.

I like to finely grate the stock cube over the vegetables before adding the water but it's fine if you want to dissolve it in the water first.

Add the water and cook gently for 30 - 45 minutes until the veg has softened. I usually set the timer for 15 minutes and give it all a good stir each time.

At the end taste the soup but I would be surprised if you needed to add any seasoning.

Now optional of you want to leave as it is or blend the soup. I usually use a hand blender and roughly blitz about half the veg leaving you with a mix of textures.

Now time to eat. I like to add a dollop of half fat creme fraiche to the mix but it is not necessary.

Eat and enjoy.

Marinated chicken yummy

I have included another marinaded dish which has a superb sweet taste and a lovely gravy to mash in your veg.

Ingredients for 2:

• 2 chicken legs (use thighs, wings whatever you fancy)
• 1 tbs soya sauce
• 1 tbs honey
• 150ml cider
• thumb fresh ginger finely chopped
• 1 clove garlic crushed
• 1 onion
• 1 green pepper
• 1 tbs flour

Take the skin off the chicken.

Mix the soya/honey/cider/ginger & garlic and bathe the chicken legs. Cover & put in the fridge for at least 4 hours or overnight is even better. If you can turn over at least once to marinate the chicken allover.

Set oven to 160 degrees.

Heat some olive oil and add the chicken and brown both sides, take out of pan. Add some butter and add the chopped onion (keep largish) and fry for about 3-4 minutes on low heat. Add chopped green pepper & cook for another 3-4 minutes. Add the flour and give everything a good stir for 30 seconds. Add the marinade and the chicken legs and put in oven. 

I set the timer for 30 minutes to turn chicken legs and cook for another 30 minutes.

I served this with boiled potatoes to soak up the juices but you could have rice. I also had my bacon & cabbage dish(see previous salmon recipe) and some carrots.

Lovely & don't forget to drink the rest of the cider!!

Marinated salmon with stir fried cabbage & bacon

Another little beauty that is simple to put together and tastes great. Farmed salmon can be a little bland and this livens it up.

Ingredients for 2:

• 2 good salmon fillets or 4 smaller ones
• 1 tbs soya sauce
• 1 tsp grain mustard
• 1 tbs honey
• 1 orange just the juice and the rind. (fresh orange juice will do if no oranges)
• a thumb of fresh ginger
• cabbage (I prefer green but white will do)
• half a packet of bacon lardons or 2 rashers of bacon.

First of all marinate the salmon. Mix the soya sauce/mustard/honey and the orange together. If you want a looser mixture add a little water. Bathe the salmon with the marinade and if possible leave for a couple of hours in the fridge, all day even better, but you can use straight away. 

Put in an oven 200 degrees for 15 - 20 minutes. Check after 15 if you like your salmon slightly pink.

Make some rice, put 200g in boiling water for 7 minutes. Check the grains are not hard. Drain and put back in the pot, off the heat, with lid on and leave for 10 minutes, perfect rice.

I use about 4 leaves of cabbage, shredded thinly. Fry your bacon in butter/olive oil for a few minutes and then throw in the cabbage. Fry for a few minutes, add a little water, take off heat and leave to steam finish for a few minutes. Taste and season.

A lovely simple dish and very tasty.

Prawn and/or Vegetable Curry

As always this is simple, quick & tasty.

For 2-3 but again can be increased or decreased. If you want vegetarian just leave out the prawns.

Ingredients:

• 1 onion
• Half butternut squash (use the other half for a soup)
• 2 medium potatoes
• 1 medium or 2 small apples, skinned & cored
• 1 tsp of your favourite curry paste
• 1/2 tsp of turmeric
• 10 - 20 frozen prawns depending on size & your tummy
• 2 cloves garlic
• 400 ml stock or water
• Thumb of fresh ginger or 1 tsp of powdered if that's all you have.
• A handful raisins/sultanas to taste
• Low fat creme-fraiche

Half and then quarter your onion, you want largish slices, fry gently in oil for 5 minutes or so.

Chop your squash and potatoes into similar sized cubes and add to the onions.

Do likewise with your apple. Chop the garlic finely and however you like your ginger, we like to taste it so large pieces for us, and add to the mix.

Mix all together to be coated in the oil. Then add in your curry paste & turmeric and again give it all a good stir.

I grate in half a chicken stock cube then add 400ml of water. If you want to water only will suffice. 

Throw the raisins into the mix.

I season with salt & pepper at this stage but will almost certainly do so again at the end. The golden rule of seasoning, you can add but you cannot take away.

That's it, bring it to the boil then simmer for 10 minutes. At this stage I add the raw prawns. If using pre cooked prawns add these at the end so that they don't go rubbery. Give it a good stir and simmer for another 10 minutes. At this stage taste and season if required.

I like to let the curry rest for the flavours to mingle then reheat gently. I add creme fraiche (I know I add it to everything), when serving and I either have a nan or plain rice with it.

Simple, enjoy.

Smoked Haddock Pasta....delicious

Just had one of our favourites tonight, so quick and easy but so good.
For 2:

A couple of fillets of smoked haddock (about 400g), not the yellow dyed stuff. Put in a pan, add some bayleaves + onion ( either or both ) black pepper, cover with milk, bring to boil, take off heat, and leave for 10 minutes. Take fish out and flake to remove any bones. Keep milk for sauce.

Put pasta of your choice (180g enough for 2)  in boiling water for required time, 10 minutes or so.

Make an easy cheese sauce. Melt a spoonful of butter, add same of plain flour and mix together for a minute. Add in some of the cooking milk and whisk until it thickens. Add more and whisk again, don't worry you don't want it thick. Add in grated cheddar cheese and taste.

Drain pasta, add cheese sauce and combine. Add haddock ( I often throw in some prawns but not a must ), give a good mix. 

If you want add some Arran honey mustard to your cheese sauce.

Put into warmed bowls, bit of crusty bread and maybe more parmesan, enjoy.

Some Albarino goes well with it.