Schlagwort-Archive: Hugh Fearnley-Whittingstall

Apple Bangers

It’s November’s Monthly Featured Ingredient Challenge at I Heart Cooking Clubs and we are going with Apples and Pears! I still a lot of recipes marked with sticky notes from Hugh’s River Cottage Fruit Every Day!978-1408828595* and so I decided to make

Apple Bangers

Apple Bangers on potato mash

a variation of the traditional British dish made of sausages and mashed potatoes. I liked this tasty dish. Here’s the way to my collection of apple recipes, I recommend apple, potato and red onion salad

Apple Bangers

Yield: Serves 2 as a main course, 4 as a side dish

Apple Bangers

Ingredients:

  • a trickle of olive,rapeseed or sunflower oil; Ulrike: rapeseed oil
  • 4 well-seasoned butcher’s sausages
  • 4 medium-large eating apples; Ulrike: Juwel von Kirchwerder

SOURCE

978-1408828595978-1408828595*

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Fruit Every Day!978-1408828595*
ISBN: 978-1408828595

Instructions

  1. Preheat the oven to 180 °C/Gas 4. Line a small roasting dish with baking parchment, or grease it well
  2. Heat a little oil in a frying pan over a medium heat. Add the sausages and cook them for about 10 minutes, turning frequently – they’ll cook through in the oven.
  3. Meanwhile, cut a little slice off the base of each apple so they stand steady. Run a small, sharp knife around the equator of each apple, scoring the skin so it won’t split as it cooks. Use an apple corer to remove the core of each apple from the top. You’ll need to go into the apple with the corer several times, moving it into a slightly different place each time, in order to create a space in the middle large enough to take a sausage.
  4. Stand the apples on the baking sheet. Pick the browned sausages up with a fork and push into the apple cavities, pressing them down so they go right in. Transfer to the oven and bake for about 30 minutes, or until the apples are tender to the point of a sharp knife. Take out one of the sausages and check it’s cooked through and piping hot in the centre.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 10 + 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
IHCCApplesandPears
 
 
 
For all other great Apples and Pears! recipes visit the I heart cooking clubs site
 
 
 

Red cabbage and cashew biryani

It’s Potluck week at I Heart Cooking Clubs (IHCC). I couldn’t resist and bought River Cottage Much More Veg978-1408869000*. The Food Assembly offers red cabbage and leeks, I decided to cook

Red cabbage and cashew biryani

Red cabbage and cashew biryani (1)

For this dish I could use up my raisins, cashews, curry paste and the last tin of coconut milk from the shelf in the basement. This dish is worth to try, very delicious

Red cabbage and cashew biryani

Yield: 4 servings

Red cabbage and cashew biryani (2)

Ingredients:

  • 2 tablesp. virgin coconut or rapeseed oil
  • 1 onion, halved and thinly sliced 3 garlic cloves, sliced
  • 1 medium-large leek, about 200 – 250 grams, halved and thinly sliced
  • 1/4 red cabbage; about 300 grams, cored and shredded
  • 1 400-ml-tin coconut milk
  • 250 grams white basmati rice, rinsed and drained
  • 125 grams cashew nuts
  • 100 grams raisins
  • Sea salt

FOR THE SPICE MIX

  • 2 teasp. coriander seeds 2 tsp cumin seeds 1 tsp dried chilli flakes
  • 1 teasp. black mustard seeds
  • 1 teasp. black peppercorns
  • 4 cardamom pods, seeds extracted
  • 1 tablesp. ground turmeric

OR

  • 3 tablesp. ready-made mild-medium curry paste

TO FINISH

  • 2 mild red chillies, deseeded and sliced
  • Chopped coriander, optional

SOURCE

978-1408869000978-1408869000*

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Much More Veg978-1408869000*
ISBN 978-1408869000

Instructions

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Have ready a large, wic flameproof casserole with a well-fitting lid.
  2. You can grind your own spices for this generous, all-in-one rice dig or use a good ready-made curry paste for an easy option.
    If preparing your own spice mix, put the casserole over a medium he add all the whole spices and toast them gently for 2-3 minutes until fragrant. Take off the heat and grind the spices coarsely using a pestleand mortar or spice grinder. Mix with the turmeric and set aside.
  3. Return the casserole to a medium heat and add the oil. When hot, a the onion, garlic, leek and cabbage. Cook gently, stirring regularly, for about 10 minutes, until the veg are softened and reduced in volume Add the freshly prepared spice mix, or bought curry paste, and coo‘ for another couple of minutes, stirring a few times.
  4. Meanwhile, heat the coconut milk gently in a saucepan with 300 ml water until smoothly amalgamated.
  5. Add the rice, cashews and raisins to the veg. Add 1 tsp salt, or if using a ready-made paste that already includes salt, just 1/2 tsp. Stir well so that everything is thoroughly combined.
  6. Pour on the warm diluted coconut milk and stir well. Make sure the ingredients are level in the dish, then bring up to a simmer. Cover the casserole and cook in the oven for 20 minutes. Take it out of the oven( and check that the rice is tender (if not, give it another 5 minutes). Then cover the dish again and leave it to stand for 5-10 minutes.
  7. Remove the lid and fluff up the rice a little with a fork. Scatter over some red chilli and coriander, if using, then serve. This is really good with a spoonful of chutney on the side.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Potluck
 
 
 
For all other great Potluckl! recipes visit the I heart cooking clubs site
 
 
 

Chicken, leek and plum pie

For October’s Monthly Featured Dish/Ingredient Challenge the IHCC members are going with: Alliums! I opted for leeks and prepared

Chicken, leek and plum pie

Chicken, leek and plum pie

from our last chef Hugh Fearnley-Whittingstall. Very delicious, I think next time I’ll use damsons or – how Hugh recommends – 150 grams stoned prunes. The winter leek season just started here. Did you know that leeks have superpowers because of their organosulfur compounds? Those phytochemicals may carry immune-boosting benefits. Leeks are low in calories and high in vitamins, healthy and … cheap-

Chicken, leek and plum pie

Yield: 3 – 4 servings

Chicken, leek and plum pie collage

Chicken pie is a wonderful thing: all savoury, succulent comfort. This one is light and juicy; the thin juice deliciously flavoured by the fruity sharpness of the plums and the savoury edge of the leeks.

Ingredients:

  • 25 grams butter
  • a little olive oil; Ulrike: rapeseed oil
  • 2 large leeks, trimmed, washed and cut into 1cm thick slices
  • 1 garlic clove, chopped
  • about 500 grams boned, skinnless chicken thighs, cut into large chunks; Ulrike: 2 chicken thighs
  • 100 ml white wine
  • 1 bay leaf
  • 1/2 Lemon the zest, a couple of strips
  • 150 ml chicken stock
  • 250 grams ripe plums
  • about 200 grams puff or rough puff pastry; I used ready-made all butter puff pastry
  • sea salt
  • black pepper, freshly ground
  • a little beaten egg

SOURCE

978-1408828595978-1408828595*

modified from Ulrike Westphal inspired by:
River Cottage Fruit Every Day!978-1408828595*
ISBN: 978-1408828595
also found at River Cottage

Instructions

  1. For the filling, heat a trickle of olive oil in a large frying pan over a medium heat and add the chicken.
  2. Fry for 3-4 minutes until golden then remove from the pan with a slotted spoon and transfer to a 1.5 litre pie dish.B00FMUUPB2* Add the butter to the pan then add the leeks and garlic.
  3. As soon as they are sizzling, reduce the heat, cover and let the veg sweat for about 10 minutes, stirring occasionally, until tender. Increase the heat under the pan and pour in the wine.
  4. Bubble briefly then add the bay leaf, lemon zest and stock and simmer for about 10 minutes. Meanwhile, halve the plums and remove the stones, then cut each half into 3 or 4 slices, depending on size.
  5. Tip the contents of the pan into the pie dish, add the plums and mix well. Taste and add more seasoning if necessary.
  6. Roll out the pastry on a lightly floured surface until large enough to cover the pie generously. Brush the rim of the pie dish with a little egg wash, then lay the pastry lid over the filling and press the edges down firmly on to the rim of the dish to seal.
  7. Trim off the excess pastry. Brush the pastry lid with more egg wash, and cut a few long slits so that steam can escape. Bake for about 30 minutes, until puffed up and golden brown.
  8. Serve with mash and steamed greens or broccoli.

total time: 1,5 h
preparation time: 15 minutes
cooking/baking time: 55 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
IHCCAlliumsCollage
 
 
 
For all other great Alliums! recipes visit the I heart cooking clubs site 
 
 
 

Fördemuscheln in Jakob-Fischer-Apfelsauce

Es war Erntedank-Verkostung bei den Marktschwärmern Kiel, das ließ ich mir nicht entgehen.

Hier mein Einkauf:

Der Apfel der Sorte Jakob Fischer ist ein Passagier der Arche des Geschmacks und zeichnet sich durch saftiges Fleisch von hocharomatischem, süß-fruchtigem, weinsäuerlichem Geschmack aus. Sie sind sofort genußreif und sollten schnell verbraucht werden, da sie nur etwa vier Wochen haltbar sind. Daher findet man diese Sorte auch nicht im Supermarkt sondern bei den Marktschwärmern Kiel oder direkt bei der Obstquelle

Ökolabel Fördemuscheln

Die Fördemuscheln stammen aus Deutschlands erster Aquafarm für Biomuscheln, der Kieler Meeresfarm. Schon zu Kaiserszeiten gab es Ostseemuscheln, bis der Nord-Ostseekanal kam. Seit 5 Jahren gibt es die Bio-Muschelzucht in der Kieler Förde, bereits im Jahre 2013 wies ich bei meinen Einkaufsquellen darauf hin. Die Firmennamen änderten sich, aber gezüchtet hat die Muscheln immer der promovierte Meeresbiologe Tim Staufenberg. Die Fördemuscheln sind sandfrei, weil sie in einer 1a Wasserqualität – ohne den Fressfeind Seestern – unter der Wasseroberfläche leben und dort nur Algen filtern und verdauen müssen. Sie zeichnen sich durch eine dünne Schale und viel Fleisch aus. Die Muscheln werden regelmäßig untersucht und gelangen nur dann in den Verkehr, wenn die Qualität stimmt: Ich muss das wissen …

Wer sich den Bericht im Schleswig-Holstein-Magazin am 04.10.2017 über Tim Staufenberg und seine Muschelzucht anschauen möchte, kann das hier in der Mediathek sicher noch eine Weile tun.

Aus Apfel und Muschel bereitete ich

Fördemuscheln in Jakob-Fischer-Apfelsauce

Fördemuscheln in Jakob-Fischer-Apfelsauce (1)

zu. Absolut köstlich, saisonal und mit Zutaten aus der Region.

Fördemuscheln in Jakob-Fischer-Apfelsauce

Menge: 2 Portionen

Fördemuscheln in Jakob-Fischer-Apfelsauce (2)

Zutaten:

  • 1 kg Fördemuscheln
  • 2 knackige Äpfel, Ulrike: Jakob-Fischer, eine alte Apfelsorte
  • 1 Essl. Butter
  • Rapsöl
  • 2 Schalotten oder 1 kleine Zwiebel, etwa 70 Gramm, in feinen Würfeln
  • 1 Zehe Knoblauch, fein gehackt
  • 100 ml herber Cider; Ulrike: elber® [flut]B00O1ZG7RU*
  • 1 Spritzer Calvados oder Apfelbrand; Ulrike: Apfelbrand aus Dollerup
  • 2 Essl. Crème fraîche
  • Pfeffer, schwarz, frisch gemahlen

QUELLE

978-1408828595978-1408828595*

abgewandelt von Ulrike Westphal nach:
Hugh Fearnley-Whittingstall
River Cottage Fruit Every Day!978-1408828595*
ISBN: 978-1408828595

ZUBEREITUNG

  1. Die Muscheln mit einer harten Bürste schrubben und die Byssusfäden entfernen. Alle geöffneten Muscheln, die sich bei anstubsen nicht wieder schließen und Muscheln mit defekter Schale verwerfen.
  2. Äpfel vierteln, schälen und das Kerngehäuse entfernen. Dann in etwa 1 – 2 cm große Würfel schneiden. Butter und Öl in einer ausreichend großen Pfanne oder Topf mit dicht schließendem Deckel erhitzen. Wenn die Butter schaumig ist, die Schalotten glasig schwitzen. Knoblauch und Apfelstücke zufügen, und weitere 4 – 5 Minuten garen.
  3. Cider und Apfelbrand zufügen und die Hitzezufuhr erhöhen. Wenn die Flüssigkeit gut kocht, die Muscheln zugeben, den Deckel aufsetzen und 3 – 4 Minuten garen, bis sich die Muscheln öffnen. Dabei 1 – 2 Mal die Pfanne gut durchrütteln. Alle Muscheln, die sich nicht geöffnet haben, verwerfen.
  4. Die Muscheln mit einem Lochlöffel in zwei vorgewärmte Schüsseln geben. Die Crème fraîche in die Apfelsauce rühren und 1 – 2 Minuten erhitzen, dabei mit Pfeffer abschmecken. Salz sollten die Muscheln eigentlich genügend mitbringen. Die Apfelsauce über die Muscheln geben und sofort mit Brot zum Auftunken der Sauce servieren.

Gesamtzeit: 40 Minuten
Vorbereitungszeit:15 Minuten
Koch-/Backzeit: 20 Minuten

 
 
*=Affiliate-Link zu Amazon

Rezepte von Hugh Fearnley-Whittingstall