potato, bacon and red onion crispy pizza

I love this pizza. It's a little bit unusual but then most of the best things in life are. I like that is doesn't have the classic tomato base but it still has lots of great flavour. You could by all means make a deep pan version of this pizza but I feel the crispiness of a thin base is what's needed here.
These quantities give you enough for two 25cm thin based pizzas. I started with raw potatoes for this one but you could just as easily use up some left over roast potatoes with this pizza. I used my trusty cast iron skillet as the cooking pan for the pizza. It is the perfect size for a single serve pizza.


Ingredients
1/4 basic pizza dough (approx 300-400g)
1 small potato peeled and very finely sliced (a couple of millimeters is best)
50g finely diced smoked prosciutto or bacon
1 small red onion finely sliced
couple of tsps pesto (optional)
1 sprig of fresh rosemary, chopped
1 ball of mozzarella
Salt and pepper to taste.

1. Place your sliced potatoes in a bowl and pour over some freshly boiled water from the kettle. The aim is to scald them slightly so that they are not completely raw before going on the pizza. Leave for around 10-15 minutes then carefully drain off the water and remove the excess water from the potatoes with absorbent kitchen paper. Set to one side until ready.
2. Place a small frying pan over a gentle heat and crisp up your bacon/prosciutto pieces. Don't go too far as they will continue to cook in the oven later.
3. Preheat your oven so that it is pretty much as hot as it will go. I generally go for 220C. Put your baking sheet/stone/skillet in the oven and leave to heat up.
4. Once the oven has reached full heat, roll out your dough to the size of your cooking pan. 
5. Place the dough in your pan taking care not to touch it as the pan will be super hot.
6. Put half the potatoes on each base in a thin layer. You want a single layer of potato across the whole base. Scatter over the bacon, rosemary and onion slices then dollop on a little pesto if you're using it. Finally add the mozzarella and a little salt and pepper. 
7. Bake in the oven for around 13 minutes or until the pizza is a nice golden brown.

blue cheese meatloaf

This is a great comfort food recipe, easy to put together and perfect for a family weekend dinner. The resulting meatloaf has a subtle blue cheese flavour and is perfectly moist. The polenta helps to firm up the texture of the loaf so that excess moisture is soaked up and makes for easier slicing. If you don't have any you can always experiment with oatmeal or breadbrumbs. If you have any left overs you could always make yourself a meatloaf sandwich using the kaiser rolls.



Ingredients
700g lean mince (I used 50/50 pork and beef)
1 medium onion, finely diced
2 sticks of celery, finely diced
100g blue cheese
1 tsp fennel seeds, lightly ground if you like
1 tsp dried rosemary
freshly ground black pepper
1 egg
70g cornmeal/polenta

1. Preheat oven to 150C (fan oven). 
2. In a large bowl mix all the ingredients together until thoroughly combined but take care not to over mix otherwise you'll end up with a tough meatloaf. Place the mixture in a 1lb loaf tin, cover loosely with foil then bake in the oven for around 1 hour 30 minutes. About 30 minutes before the end of the time, remove the foil lid, carefully drain off the excess fat and return to the oven to colour up.
3. Once the meat loaf is cooked remove from the oven, turn out on to a serving plate and slice up ready to serve. I served mine without any additional sauce or gravy but with butter bean and potato mash and slow cooker red cabbage as sides. Feel free to add a sauce if you like though. 

super easy pumpkin soup

I know I say this about a lot of my recipes but I really do love this one. It is stupendously easy, even after a crazy busy day at work I can bring myself to make this when I get home. It is very low calorie, pretty much fat free if you don't use oil for the roasting or for garnishing and surprisingly creamy for a dairy free soup. Sometimes I will vary this recipe by roasting the pumpkin with a couple of tablespoons of ras al hanout or cumin powder and chilli flakes, or I might add in some whole garlic and rosemary for something completely different a current favourite is to add a little creamed coconut and thai green or red curry paste when I blend it. There really is no end to what you can do with this awesome, simple recipe. The version in these pictures is topped with a dollop of mascarpone cheese and some smoked chilli and garlic oil.

Makes enough for 2-3 people

Ingredients 
1 butternut squash, acorn squash or similar sized amount of pumpkin (approx 1kg unpeeled)
Oil spray (optional)
1 or 2 chicken or vegetable stock cubes (to taste)
c.500ml just boiled water
salt and pepper to taste

1. Preheat the oven to 200C fan. Cut the pumpkin/squash in half and scoop out the seeds with a spoon.
2. Spray the pumpkin flesh with a little oil if using, season with salt and pepper and any other seasonings you are using. Place the pumpkin cut side down in a roasting pan then put in the oven for around 45 minutes or until cooked. I usually check after 30 minutes. You will know the pumpkin is ready when you can easily insert a knife and the skin is coming away from the flesh.
3. Once the flesh is cooked, boil the kettle then scoop the pumpkin flesh into a food processor.  Add the stock cubes and blitz it all together until you have a smooth puree and everything is combined. While the food processor is still running slowly and carefully add the just boiled water until your soup reaches your desired consistency. I usually use around 500ml.
4. You can either pour this straight into bowls from the food processor or transfer it to a saucepan and keep warm until you are ready to eat. I'm sure this soup would keep well in the fridge for a few days however I've never tried as it always disappears in one sitting in my house.

  

Optional Extras To make your soup more special why not try one or more of these optional extras. There's also nothing wrong with a chunk of crusty, buttered bread with this soup either, in fact you're missing out if you don't!

1. Drizzle with some smoked chilli and garlic oil such as this one from L'ail Olive with which I am currently obsessed. It's glorious.
2. Sage leaves gently fried in a little butter.
3. Crumbled feta/riccotta/cottage cheese with or without some chilli flakes.
4. Crumbled blue cheese.
5. Crispy fried bacon or pancetta.
6. Poached, shredded chicken.
7. Roasted pumpkin seeds.
8. Crispy fried onions.
9. Chunks of roasted squash.
10. Harissa paste swirl.

Let me know if you've got any other ideas for favourite pumpkin soup additions - I'm always looking for new inspirations.

beer and wine bigos

Here is my sister's unconventional but tasty take on the Polish classic.

My version of the Polish national dish. There are many recipes for this traditional stew and mine is often added to and changed but this is my basic recipe.

This recipe couldn't be much easier. The hardest bit is chopping the cabbage and waiting for it to cook! Also it always tastes better the next day.....and the day after. Our dad said he could make a pot of bigos last all week adding different ingredients each day and it only improved its flavour. So here we go......delicious and economical bigos. 

Ingredients

1 large jar sauerkraut 

1 white cabbage

1 onion

1 garlic clove

1 tsp juniper berries

1 tsp paprika (I like smoked but any will do)

1 tsp caraway seeds

1 tbs tomato purée 

1 sprig rosemary 

2-3 bay leaves 

250ml red/white wine

250ml beer

200g smoked meat sausages*

(I use Polish smoked kielbasa/kabanos but any smoked sausage/pork would work well - e.g. chorizo)

200g pork (belly, shoulder or ribs would work well or any leftover cooked roast pork)

200g mushrooms (mixture of dried/fresh)

Water if needed

Black pepper to taste 

* the meat can be omitted for a vegetarian option. 

1. Chop cabbage and onion add to pan with all other ingredients. 
2. Bring to boil then simmer until cabbage is tender and cooked down. Cook for a minimum of 2-3 hours on the hob or 6 in a slow cooker. However the longer the better - I often cook on a low heat in a slow cooker for 12 hours. 
3. Add water if it looks like its drying out - but the veg usually creates its own cooking liquid with the beer and wine.
4. This is lovely with potatoes or bread and butter. Smaznego! (as they say in Poland). 

slow cooked pork with ras al hanout, rosemary and salt cured orange

This is the first of, hopefully, an ongoing series of recipes from my sister. I'll ask her to introduce herself in a future post but in the mean time enjoy this delicious slow cooked pork recipe with a side of split peas.

Ingredients
2kg pork shoulder 

1 large onion
2 or 3 sticks celery
1 large carrot
1 salt cured orange pith removed (preserved lemons can be substituted)
3 large garlic cloves 

Spice rub:
2 tbsp ras al hanout mix
3/4 cloves
2 tbsp sugar
1 tbsp salt
1 tbsp black pepper
2 rosemary sprigs

1. Mix spice rub ingredients and rub over pork joint. Leave to marinade for at least a few hours - I leave overnight. 
2. Add roughly chopped veg, orange and pork to the slow cooker with water to reach half way up the joint. 
3. Cook on low-medium for 6-12 hours. It's done when it is tender and pulls apart easily. 
4. Served shredded or in large chunks with accompaniment of choice 
5. Good served with flat bread/wraps/rice/potatoes - I am happy with most carbs as a accompaniment to this recipe! 

 Split peas with mint, lemon and chilli
2 cups split peas
1 chilli
1 onion
2 garlic cloves
2 lemons (zest and juice)
Olive oil
Handful Fresh mint
Salt/pepper
Pinch of Paprika/ras al hanout 

1. Soak split peas overnight
2. Rinse well then place in large pan with lots of water 
3. Add 1/2 the mint, 1 chopped onion, 1 lemon zest, chilli, 
4. Boil for 10-15 mins uncovered then simmer covered until tender (approx 40 mins-1 hour) Can also be cooked in slow cooker. I did this for about 6 hours on med-high setting but they're done when soft.
5. Drain when done and add remaining mint (leaving a small amount back for garnish) lemon juice and zest, garlic, salt, pepper, olive oil 
6. You can leave chunky but I blend it then add pinch of paprika or ras al hanout and some mint to serve. 
7. Good warm as an accompaniment or cold as a dip or on toasted bread.

award winning potato, rosemary and onion layer bake

The size of pan you use is not crucial here but it will effect the cooking time and how crispy your layer bake is. This recipe would also work with any number of different herbs such as thyme, marjoram, oregano or a mixture. You could also change it up a bit using a flavoured salt or throwing in some lemon zest for a summery twist. Once you've got the basic technique just go for it and feel free to experiment.

I challenge you to not be salivating when you smell how good it is while cooking!

Ingredients
750g potatoes - it's up to you whether you peel them or not, I prefer them with the skins on.
2 medium onions
3-4 sprigs of fresh rosemary finely chopped
4 tbsp butter, duck, goose or bacon fat
salt & pepper

1. Generously butter a 20-30cm spring form cake tin and preheat the oven to 180C Fan. 
2. Finely slice the potatoes and onions using either a mandolin, food processor or sharp knife. The slices need to be very fine, approx 2-3mm so please take care when slicing. Keep the onions and potatoes in separate bowls.
3. Start with a layer of potatoes on the bottom of your tin, followed by a scattering of onions, rosemary, salt and pepper then finish by dabbing with small blobs of butter.
4. Repeat this process until you have used up all your potatoes and onions. I did three layers.
5. Finish off with some extra blobs of butter to enhance the crispiness then place in the oven. I started by leaving it for 30 minutes then going back to check. I ended up cooking it for about 80 minutes in total but this may be different depending on your dish, thickness of potato and your oven. You are looking for a skewer or knife to be inserted easy and yummy crispy, golden brown colours throughout. Don't be alarmed that your layer bake has shrunk though, this is a good thing. 

 

 

Belgian Beer Onion Gravy

This recipe started as another experimental creation that worked out well. We recently bought some fantastic Pembury Porkers sausages from this farm shop on the way back from a camping trip. Grilled up with some mashed potato and onion gravy, this was an excellent way to finish the bank holiday weekend.

Ingredients
1 tsp oil
1 large onion, sliced
couple of sprigs of rosemary
couple of bay leaves
330ml bottle of Gulden Draak or other dark, Belgian beer.
beef stock cube (optional)
1 tsp agave syrup, sugar or honey
Worcestershire Sauce to taste
Good quality vinegar to taste
salt and pepper to taste

1. Over a medium heat fry the onions with the bay leaves and rosemary until they have taken on a golden colour with some decent crispy bits. This will probably take around 10-20 minutes. The longer you take over this the sweeter the final flavour will be. Colour on the onions intensifies the flavour of the gravy. 
2. Open and carefully pour in the Gulden Draak beer. It will probably bubble up a little but this will quickly subside. Add the beef stock cube if you're using it then cook the beer down until the smell of alcohol is gone and the liquid has reduced a little. This will be around 5 minutes depending on the heat you're using.
3. Taste your gravy carefully, it will be very hot, and adjust the flavour according to your taste using the sugar, worcestershire sauce, vinegar and salt and pepper. I put in 1tsp of agave, roughly  1 tbsp of Worcestershire sauce, 2 tsp white wine vinegar and a good sprinkle of freshly ground black pepper. I did not add any salt. 
4. Cook for another minute or two to help the flavours mix together, then serve.