Cook Arford

Easy recipes from Apple Tree

Category: Soups etc (page 1 of 2)

Blue Cheese Dip

Great as a dip for veg, crackers and buffalo wings

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 1 small clove garlic, chopped
  • 1 tbs milk
  • Juice of 1/2 lemon
  • salt and pepper

Mix. That’s it!

Smoked Mackerel Pate

You will need:

The easiest dish in the world. Take your best-ever smoked mackerel as described here, and remove all bones and skin. Mix with cream cheese (Philadelphia or supermarket equivalent) in a ratio of twice as much fish as cream cheese. Add lemon juice, salt and pepper to taste, but go easy on the salt and pepper until you have tasted it – your brine may have made the fish spicy enough already. Serve with toast fingers, or, if you really want to impress, make canapés with little circles of toast topped with smoked mackerel, a sliver of gherkin, and a sprinkle of fresh chopped parsley. Very posh.

For other fish recipes check out my Boat-Angling site

Pitta Chips

Great for dips. Make as many as you like. All you need is a pack of pitta breads and some olive oil.

Heat the oven to 190C

Slice the pittas in half horizontally so they are thinner.

Paint each side lightly with olive oil (I say paint because I use a silicone cooking brush)

Cut into triangles.

Place on an oven tray in a single layer.

Cook for 8-10 minutes. Watch them carefully, at the 8 minute mark they will go from white to brown very quickly, you want to catch them when they are golden.

Let them cool then keep in an airtight tin.

 

Awesome BBQ Sauce Kansas-Style

This is good. Cook your pulled pork in it and slather more over later.

  • 1 1/4 cup/300 ml ketchup
  • 1 cup/240 ml water
  • 1/3 cup/80 ml cider vinegar
  • 1/4 cup/60 ml ​dark brown sugar
  • 2 tablespoons/30 ml molasses
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon allspice

Put the lot in a saucepan. Simmer for 20 minutes. Cool and use! They say it keeps in the fridge 6 days – I think it will do better than that.

Buffalo Wings

Really easy, really tasty, really cheap too.

  • 3 garlic cloves, crushed
  • 2 tbs olive oil
  • 3 tbs cider vinegar
  • 1 tbs paprika
  • 1 tbs Worcester sauce
  • 2 tsp celery salt
  • 2-4 tbs hot pepper sauce depending on heat preference
  • 3 tbs honey

Mix to a marinade

  • 1 kg chicken wings (£2.49 from Tesco)

Cut away wing tips and feed to the dog (they can eat raw chicken bones). Cut through the joint to make two sections per wing. Toss in the marinade to coat and marinate for as long as you have, from an hour to overnight. Heat your oven to 180C (160C fan) and place the wings on an oven tray. Reserve the spare marinade. Cook for 30 minutes. Remove from the oven, toss in or coat with the reserved marinade. Turn the oven up to 200C (180C fan) and cook another 20-30 minutes, turning and basting if you have any marinade left. They are cooked when they are sticky, glazed and charred!

Recipe from BBC web site

Tzaziki dip or sauce

Serve as a sauce with grilled chicken or as a dip

  • 125ml plain yogurt
  • 2 cloves of garlic, minced
  • 1/2 teaspoon  salt
  • grinding of black pepper
  • 1 Tbsp lemon juice
  • 1/2 cucumber

Grate the cucumber coarsely. Get it as dry as possible by draining in a sieve and/or patting dry with kitchen paper. Now mix everything together.  That was easy!

Swedish Pickled Herring

First catch your herring! (See www.boat-angling.co.uk) This apparently is a classic recipe for Swedish pickled herring called glasmastarsill, or glassblower’s herring. You need:

  • 450gm herring fillets (or as many as you can fit in)
  • 1/4 cup salt
  • 4 cups water

Mix the salt with the water (if you use boiling water let it cool completely) the soak the fillets in the brine for 24 hours in the fridge. Meanwhile…

  • 1 cup water
  • 1/4 cup sugar
  • 2 cups distilled vinegar
  • 2 tsp black peppercorns
  • 1 tsp mustard seeds
  • 2 tsp whole allspice
  • 3 cloves

Boil that lot for 5 minutes and let it cool completely.

  • 3 bay leaves
  • 1 red onion sliced
  • 1 lemon sliced

Drain the herrings. Now assemble the herrings, cooled pickling liquid, bay leaves, onions and lemon in jars, dividing the spices between the jars. Try and make the jars look pretty by showing the skin side of the fillets, lemon and bay leaves. Fill to the top and jiggle about to release any air pockets. Leave in the fridge for two days before sampling. It will keep in the fridge for up to a month.

Lebanese Fried Fish and Tarator Sauce

We seem to be on a bit of a Middle Eastern theme at the moment. I had a solitary whiting and a hungry Olwyn on her way back from Pilates so I thought why not add a quick starter to our chicken with pomegranate molasses? You can use Tarator  Sauce for falafels as well. Nutty, lemony, garlicky, good. Here are the base ratios, add your garlic and salt as you like.

Tarator Sauce:

  • 2 scoops tahini paste
  • 1 scoop lemon juice
  • 1 scoop water
  • salt
  • garlic puree

OK if it helps I used a tablespoon for a scoop, with one garlic clove and half a teaspoon of salt. Just mix it all up. You can added chopped parsley if it looks a bit ordinary without.

Fried Fish:

  • Skinned, boned fish fillets cut into chip-sized strips
  • oil for frying
  • Enough flour. OK, for a more scientific measure I used 60ml for two medium-sized whiting fillets-worth of strips
  • Season with white pepper, salt and ground cumin. For the above I used 1 tsp cumin, half tsp salt, quarter tsp white pepper

Put oil in a pan to 1 cm depth and heat until a lump of bread goes golden in 30 seconds. Mix the flour and seasonings. Dip the fish in the flour then straight into the oil for about a minute or until it looks cooked. Serve with shredded lettuce, a lemon quarter and Tarator sauce.

 

Real (ish) Tomato Soup

Quick too!

  • 2 sticks celery
  • 1 onion
  • 2 carrots
  • 2 cloves garlic

Chop and sweat in a dash of olive oil for 10 minutes

  • 2 tins good quality tomatoes (that is the -ish bit)
  • 6 proper tomatoes
  • 1 litre vegetable stock (a stock cube is fine)

Simmer 15 minutes

Add a small handful of fresh basil leaves and whizz with a stick blender. Adjust the seasoning and job done. Idea to table in 30 minutes. From a Jamie Oliver recipe. Great with our Irish Soda Bread recipe as you can see in the picture.

Caldo Verde (Chorizo and Kale)

Tastes even better than I hoped. This is a thick, rich tasty bowl of soup/stew from Portugal that is a meal in a bowl with bread on the side. Enough here for 6 small bowls or 4  full-on meals.

  • 1 onion
  • 1 garlic clove
  • 600g floury potatoes peeled and cut into small chunks
  • 220g chorizo cut into chunks
  • 1.5 litres vegetable stock
  • 300g kale finely shredded
  • olive oil
  • Dried chilli flakes

Heat the oil in a deep pan. Gently fry the onion and garlic until starting to soften. Add the chorizo to cook a bit and release their oil. Add the potato and stock, bring to the boil and simmer 20 minutes. Mush the potatoes down with a masher to make the soup thick. Add the kale, a teaspoon of salt and a mad twist of black pepper. Cook 8 minutes more. Serve in bowls and sprinkle chilli flakes on top.

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