Tag: inspiration

Categories
Mains Recipes

Roast Veg Tartlets

Warm ’em up, or eat ’em cold. Either way, these individual vegetarian tartlets will provide an attractìve, appetising, tasty and nutritious lunch. They’re also a great way to use up leftovers.

Servings

2 tartlets, so a light lunch for 2.

Timings

30 mins to roast the veg while you make the pastry and the tomato sauce, then 15 mins to bake at 180C.

You Will Need:

  • A couple of individual sized flan/tartlet dishes
  • 1 small sweet potato
  • 3 – 4 chestnut mushrooms
  • Half a red pepper
  • Drizzle of olive oil
  • A sprinkle of dried mixed herbs
  • 110g plain wholemeal flour
  • 50g butter
  • Pinch of salt
  • 2 – 3 tbsp cold tap water
  • Half a red onion
  • 1 clove of garlic
  • 3 – 4 tbsp tomato passata
  • Half a 400g tin of kidney beans
  • Black pepper
  • Strong hard cheese, like mature cheddar or parmesan, for grating

Method

  1. Turn a fan oven on to 180C.
  2. Peel and chop the sweet potato into 1 – 2 cm sized chunks. Quarter the mushrooms, and cut the red pepper into pieces the same size as the sweet potato. Place all in a roasting dish. Sprinkle with the herbs and drizzle with oil, then place in the oven for 30 mins.
  3. While the veg is roasting, get started on the pastry. Sieve the flour into a food processor with blade fitted. Chop the butter into small cubes and add to the flour with a pinch of salt. Pulse a few times until it resembles fine breadcrumbs. Drip in the water and pulse again, until you have a ball of soft dough. Remove, wrap in cling film and place in the fridge while you make the tomato sauce.
  4. Warm a few drops of the oil in a saucepan. Crush in the garlic and add the onion, finely chopped. As it softens, add in the passata and kidney beans. Give it a few twists of black pepper. Stir to mix and let reduce for a few minutes, until you have a thickish consistency.
  5. Grease the individual tartlet dishes with butter. Take the pastry dough from the fridge and roll out on a floured surface, then use to line each pastry dish. Prick each a few times with a fork.
  6. When the veg has finished roasting, scrape it all into the saucepan and mix in with the tomato and kidney beans. Leave the oven on.
  7. Spoon the veg and tomato mixture into the tartlet cases, then top with the grated cheese. Place in the oven for 15 mins until baked, with the cheese browned.
  8. Serve up with seasonal steamed veg, or let cool and enjoy with salad.

Customise it!

Swap in an̈y leftover veg you may have that is good for roasting: parsnip, carrot, celeriac, green or yellow pepper. Chop up a few celery stalks and add to soften in the tomato sauce. Try grating Stilton over to give another taste twist.

Recently, I’ve been revisiting the great REM albums from the 1990s. I played these a lot when first released and have always admired the band’s music. I feel quite privileged to have seen them play live on two occasions when they visited the UK. Here’s one of many fave tracks, this one from the New Adventures in HiFi album: Bittersweet Me.

Categories
Bakes Blog

VE Day 80 Scones

This week we’ve seen lots of events taking place across the UK, commemorating the 80th Anniversary of VE Day. VE Day is the day on 8th May 1945 when the Allied Nations’ Victory in Europe was confirmed, marking the end of World War Two across the continent.

The King, Queen and Royal Family have led the way, ensuring that the sacrifice made by so many is remembered. We’ve had the sharing of personal memories of veteran survivors in this week’s media, the lighting of beacons and special services in churches and cathedrals. There have been some timely messages, reminding the modern world that peace is hard won and should never be taken for granted.

The nation has been encouraged to join in through organising street and garden parties locally. Our local street party was well-attended, with lots of houses and gardens decorated with red, white and blue bunting, glinting in the early summer sun.

My contribution was some home-made scones, halved and topped with Cornish clotted cream and strawberry jam. The recipe I used is one of my stand-bys, already posted here on A Different Kitchen from a previous street party celebration, to mark the Coronation of our new King in May 2023: see Coronation Scones.

I’m pleased to say the scones went down well with the neighbours. In Britain, it seems we can always rely on the power of a large pot of tea and some home-made scones to bring communities together 🙂 .

I was chatting to an older gent who actually remembers VE Day – he was 4 years old in 1945 and has a vivid recollection of all the children in the neighbourhood sitting down together for some party food and drink. He said there were street parties everywhere. After going up to bed, he watched from the upstairs window as the adults carried on into the evening. It is difficult nowadays for us to imagine how much of a relief it must have been, to have finally brought an end to the bombings, the blackouts, and the long years of suffering and hardship of War.

Is VE Day being marked where you are? If so, in what way? I’ll be really interested to hear.

Here are Elbow, all the way from Manchester, with One Day Like This.

Categories
Mains Recipes

Roasted Sweet Potato & Red Pepper Soup

Here’s a soup I made this week – a bowl of bright red and orange deliciousness with a mild chilli kick. The sweet potato and red pepper are chunked and roasted until soft, squishy and a little charred at the edges, then blitzed with the other veg to give a rich texture.

Once it’s cooled, keep it in the fridge for a few days. Scoop a few ladlefuls into a bowl and microwave for a quick, tasty and nutritious lunch.

Servings

6 adult portions.

Timings

The soup mix requires soaking overnight, then 30 mins to make.

You Will Need:

  • 100g soup mix
  • cold tap water
  • 1 large sweet potato
  • 1 large red pepper
  • oil
  • 1 garlic clove
  • 1 tsp cumin seeds
  • 1 tsp medium chilli powder
  • 1 onion
  • 2 – 3 carrots
  • 2 – 3 celery sticks
  • 500ml chicken or veg stock
  • about one third of a cabbage. shredded
  • sea salt and black pepper

Method

  1. Cover the soup mix with tap water in a bowl and leave to soak overnight.
  2. Next day, drain the soup mix and cover with fresh water in a saucepan. Bring to the boil, then reduce to a simmer for 30 mins.
  3. Turn a fan oven on to 180C. Chop the sweet potato and red pepper into chunks and place in a large roasting dish. Drizzle with oil and put in the oven, once up to temp, for 30 mins.
  4. While the veg is roasting, put a drizzle of oil in a large saucepan and warm on the hob. Crush in the garlic clove, then chuck in the cumin seeds and chilli powder, leaving it all to sizzle for a minute. Then chop the onion, celery and carrot, and add. Stir and leave for a few minutes to soften.
  5. Tip the stock on top of the veg in the saucepan and bring to the boil. Add in the cabbage. Reduce and simmer for 20 mins. Season with a few twists of sea salt and black pepper.
  6. Scrape the roasted sweet potato and red pepper into the soup. Blitz the soup with a handheld blender.
  7. Drain the cooked soup mix and add to the soup.
  8. Serve a few ladlefuls of soup in a bowl.

Customise It!

Keep the sweet potato and red pepper, as this is what gives the soup its foundation of taste and colour. Other than that, you can play around with whatever other veg you have to hand or which is in season. Swap kale or broccoli in for the cabbage, for example. Omit the soup mix if you want less protein. Jack up the chilli powder from medium to hot if you like it that way!

We’re enjoying a period of sunny, warm weather currently, so it’s time to get out in the garden to relax with my head phones, listening to some summertime feelgood music. Like this track, from the Random Access Memories album: Daft Punk with Lose Yourself to Dance.

Categories
Blog Desserts

Stonehenge in the Spring

The clocks spring forward one hour this weekend into British Summer Time, and we have just had the Spring Equinox. Yes, it’s full speed ahead now towards sunshine, holidays and barbecues.

Time to bring the motorhome out of winterisation, therefore, and head off down to the west country. It’s turned out to be a pleasant few days experiencing the very old, and eating the very sweet!

I’ll start with a visit to Stonehenge: somewhere I always enjoy going, whatever time of year. The last time I was there it was just before the winter solstice, with a brisk wind blowing and moody skies above (see my post here). In contrast, my photo above shows the Stones on a calm and sunny Spring day this past week.

We still do not fully know why our Neolithic ancestors transported these huge rocks, sometimes hundreds of miles, and positioned them here, carefully aligned to celebrate the movements of the Earth and its connection with the heavens above. The Stones have stood here for nearly 5,000 years, the toil and sacrifice of prehistoric man bringing pleasure and inspiration to many subsequent generations.

It is remarkable that this impressive feat of celestial engineering was achieved with only the most rudimentary tools and materials. Let’s see Artificial Intelligence do that, eh? 🙂

Every day, people travel here in their droves from all corners of the globe, to walk around, taking in the sight and its surroundings, and gaze in wonder. It is a World Heritage Site, and everyone is welcome, whatever religion, nationality or creed.

There is certainly something mysteriously compelling about being in the presence of the Stones. Perhaps their longevity is a modern day reminder that, whatever struggles there are in the world, fundamental values of indomitable spirit, endeavour, strong will and respect for others will always endure.

Inspiration comes in many forms, and this creation by Roly’s Fudge Shop, in nearby Salisbury, made me chuckle. Ladies and Gentlemen, I give you what Roly calls Fudgehenge.

Roly’s can be found near the entrance to Salisbury’s Cathedral Close, providing the perfect opportunity down the years for weary pilgrims to top up those flagging energy levels. The Cathedral itself is gearing up for the Easter season, and was looking splendid in the Spring sunshine.

Another fave refuelling station in these parts is the Boston Tea Party. I first came across BTP in Bristol a few years ago, and they now have a small number of cafes dotted around select west country towns. They do great coffee and choc brownies, so I can recommend a visit if you ever get the chance.

Well, that’s enough of a sugar rush for this week. I shall have to get back down the Farm Shop when I get home and make something a little healthier next week to compensate, haha.

Here’s a track from a legendary band who hail from the west country, as you can tell from singer Andy Partridge’s accent. this is XTC from the Drums and Wires album, with Helicopter.

Categories
Bakes Recipes

Carrot, Orange & Walnut Cake

The humble carrot is cheap and in plentiful supply in our shops at the moment. So, I thought, what better time to bake up a carrot cake?

There are already a whole host of carrot cake recipes out there, so I read through a few before deciding how I would approach mine.

I was looking to make a single tier traybake, incorporating mixed spice, sultanas and walnuts alongside the carrot, topped off by a cream cheese frosting with the tang of orange zest.

I actually found a Mary Berry recipe that was more or less what I had in mind, so was largely influenced by that. Cheers, Mary! My only real deviation was to throw a handful of sultanas into the cake mix, as I really like the added juiciness they bring.

I was pleased with the results – that’s it in my photo at the top of the post – and it has gone down well in the ADK household.

The orange cream cheese frosting is irresistible. I strongly advise dipping your little finger in once it’s made, scooping some up for a preliminary taste test before spreading the rest on the cake. Believe me, you won’t regret it.

Servings

This will give you around 16 slices.

Timings

30 mins to prepare, 40 mins to bake at 160C in a fan oven. Make the frosting while the cake is baking and allow 5 mins more to apply it when the cake has cooled.

You Will Need

For the Cake

  • 225g self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 150g light brown sugar
  • 50g chopped walnuts
  • 50g sultanas
  • 2 eggs
  • 150 ml vegetable oil
  • 1 tbsp milk
  • 200g coarsely grated carrot

For the Orange Cream Cheese Frosting

  • 100g unsalted butter
  • 200g cream cheese
  • 250g icing sugar
  • 1 tsp vanilla extract
  • zest of 1 orange
  • handful of chopped walnuts

Method

  1. Grease and line a traybake tin. The one I used is 22cm square. Switch a fan oven on to 160C.
  2. Sieve the flour, baking powder, cinnamon and mixed spice into a bowl. Sprinkle in the sugar, chopped nuts and sultanas.
  3. Mix the eggs, oil, milk and grated carrot in a separate bowl.
  4. When the oven is up to temp, pour the wet ingredients into the dry and mix thoroughly with a spatula until no dry ingredients are showing. Scrape into the traybake tin and level. Put in the oven for 35 – 40 mins.
  5. While the cake is baking, make the orange cream cheese frosting. Place the butter, cream cheese, icing sugar, vanilla and orange zest in a bowl and whisk with an electric mixer until thick and creamy. Place the bowl in the fridge until required.
  6. Check if the cake is fully baked – the top should be browning and a skewer inserted in the middle come out dry. If it is, take from the oven and set aside to cool in the tin.
  7. Once cool, remove carefully from the tin and spread the orange cream cheese frosting all over. Top with the chopped walnuts.
  8. Cut into slices and serve.

Customise It!

Swap in some chopped toasted pecans for the walnuts if you wish. Frosted toppings like this often look good with a sprinkle of edible blue cornflower petals, if you have them. They are more about visual effect and presentation, though, rather than adding to the taste.

Here’s a song that came on Spotify while this traybake was in the oven. I hadn’t come across it for a while, and remembered how good it was, so here it is: Birmingham post-punk band The Au Pairs with It’s Obvious.

Categories
Mains Recipes

Slow Cooked Beef in Guinness

They say drinking a pint of Guinness is a little like attempting to solve a crossword: it always feels good to get One Down 🙂

Forever keen to promote our wellbeing here on A Different Kitchen, I’ve chosen to capture that taste in edible form this St. Patrick’s Day weekend.

This is an old family recipe that never fails: chunks of braising steak tenderised through slow cooking for up to 4 hours with some seasonal veg, in an entire bottle of the black stuff. With a tight-fitting lid, all that taste and goodness is sealed in, making for a gravy that is rich, dark, with a slightly bitter tang and the distinctive taste of Guinness.

Ready to give your wellbeing a dropkick? Cook on.

Servings

Enough here for at least 6 servings.

Timings

30 mins to prepare, then 4 hours in the slow cooker.

You Will Need:

  • 700g braising steak
  • 2 – 3 tbsp plain flour
  • sea salt and black pepper
  • 1 tbsp oil
  • 1 tbsp butter
  • 2 carrots
  • 1 parsnip
  • 1 onion
  • 3 celery sticks
  • 8 – 9 chestnut mushrooms
  • 500 ml beef stock
  • 500 ml Guinness
  • a handful of fresh or dried herbs
  • 1 tbsp tomato passata
  • 1 tbsp Dijon mustard
  • 1 tbsp light brown sugar
  • 2 tsp cornflour
  • 2 tsp cold tap water

Method

  1. Switch on the electric slow cooker at the high setting.
  2. Chop the beef into chunks if not already done. Sprinkle the flour across the base of a shallow dish, and twist in some sea salt and black pepper. Roll the beef chunks in the seasoned flour until covered on all sides.
  3. Heat the oil and butter in a large frying pan. Place the chunks of beef in the pan and let fry on the underside. After a few minutes, turn them over and fry again, until the chunks are lightly browned and sealed on all sides. Transfer to the slow cooker bowl.
  4. Chop the onion, carrots, celery and parsnip into chunks and tip into the warm frying pan. Halve the mushrooms (or quarter if large) and add in also. Let the veg come to a sizzle and turn over a few times with a spatula until lightly browned and starting to soften. Scrape into the slow cooker bowl on top of the beef.
  5. Add the stock, Guinness, passata, mustard and sugar to the warm pan and gradually bring to the boil, stirring all the time. Tear in the herbs and, when just starting to bubble, add in to the slow cooker bowl.
  6. Get your spatula into the slow cooker bowl and mix up all the contents. Put the lid on and leave on the high setting for around 30 mins. Then turn it down to the medium setting for another 3 and a half hours.
  7. When the cooking is done, mix up a roux in a ramekin, using the cornflour and tap water, until the cornflour is totally dissolved. Pour in to the slow cooker bowl and stir. The beefy, Guinness gravy will start to thicken. Repeat this stage as necessary until the gravy reaches your preferred consistency – you may need to do it 2 or 3 times.
  8. Serve with roast potatoes or boiled rice.

Customise It!

If you don’t have access to an electric slow cooker, you can still cook this in a casserole dish in the oven – start it off at 180C and turn it down to 140C at stage 6 above.

For the herbs, I had fresh thyme, sage and rosemary, but dried mixed herbs will do the job.

For St. Patrick’s Day I am choosing a favourite Irish track for the ADK Playlist. There are so many that I could choose from: The Undertones, Stiff Little Fingers, U2, The Corrs, Ash, Sinead O’Connor to name a few. I’ve settled on this one – The Divine Comedy, aka Neil Hannon from Enniskillen in County Fermanagh, with Love What You Do.

Categories
Mains Recipes

Firecracker Salmon

Here’s a fairly quick and easy way to zing up some salmon fillets, using a fiery topping sauce made mainly from ingredients you might find stowed away in a kitchen cupboard or fridge.

I served the firecracker salmon over a bed of veg and beansprouts, flash cooked in the wok using the remainder of the fiery topping as a spicy and fruity stir fry sauce. The veg consisted of crushed garlic and chopped root ginger, with fine batons of carrot, celery and red pepper, a few sliced mushrooms and a chopped red onion. I also chopped in a bunch of coriander/cilantro leaves and wilted in some pak choi.

No carb accompaniments required, but see Customise It! below for another suggestion to accompany the salmon.

The stir fry was made in the time it took the salmon to cook in the oven, so no additional time is required. The finished meal you can see in my photo at the top of the post.

Servings

2 adult portions.

Timings

5 mins to prepare, 20 mins to cook.

You Will Need:

  • 2 salmon fillets

    For the fiery topping
  • 2 tbsp red chilli paste
  • 100g tomato passata
  • 2 tbsp fruit jam
  • 2 tbsp rice or white wine vinegar
  • 2 tbsp soy sauce

    To sprinkle
  • a handful of sesame seeds

Method

  1. Turn a fan oven on to 180C.
  2. Take a roasting dish and line it with a rectangle of tin foil. Drizzle a little of the oil on the foil and lay the two salmon portions down on it, side by side. Then lift up the edges of the tin foil and pinch them at the corners to form a little fence tightly around the sides of the salmon.
  3. Put the fiery topping ingredients in a clean screw top jar and close with the lid. Give it a really good shake to mix.
  4. Unscrew the jar and, using a basting brush, smear the topping over the tops and sides of the salmon. The tin foil parcel will help it stay on the fish while it cooks, and stop it dripping off.
  5. Place the tray in the oven when it is up to temp. After 10 mins, remove it and baste the tops and sides again with another layer of fiery topping. Place back in the oven for a further 10 mins.
  6. Remove and use a spatula to lift each portion of salmon on to a warm plate. Sprinkle over the sesame seeds to serve.

Customise It!

An alternative to the stir fry accompaniment would be to place some small potatoes with chopped onion and peppers on the roasting tray alongside the salmon parcel, then serve it all together. This way there is only one cooking pan involved, and the wok can stay in the drawer.

Here’s a cracker of a track I’ve been playing this week in the ADK Kitchen. I heard it by chance recently and it reminded me how good this band were in their day. I have always liked the guitar sound of Andy Gill in particular. This is What We All Want from Gang of Four.

Categories
Mains Recipes

Steak & Real Ale Hotpot

This week I’ve had the electric slow cooker back in action, delivering another true winter warmer of a Sunday dinner.

For this variation on the Gastropub classic, steak and ale pie, I bought locally reared beef from a farm shop butcher, along with a favourite dark ale from a local craft brewery. Add hot beef stock and seasonal veg, and leave it to bubble away for several hours in the corner of the kitchen, filling the house and whetting the appetite with its satisfying aroma.

What’s more, I heartily recommend buying an additional bottle of the ale, so that the chef can relax with a glass while all that cooking is quietly underway. Preferably while watching the Premier League on Super Sunday. Hey, I earned it!

For the record, my choice was Meon Valley Bitter, brewed by Bowman Ales in the rolling countryside of the South Downs.

Cheers!

Servings

At least 6 adult portions here.

Timings

5 – 6 hours in an electric slow cooker on low. or fan oven at 140C (No slow cooker? See Customise it below).

You Will Need

  • 3 – 4 tbsp of plain flour
  • a few twists of black pepper
  • around 1kg chuck steak
  • a good drizzle of oil
  • 1 clove garlic
  • 1 onion
  • 2 carrots
  • 1/4 of a celeriac
  • 500ml bottle of real ale
  • 500ml beef stock
  • 100ml tomato passata
  • 2 tsp Dijon mustard
  • 1 tbsp dark brown sugar
  • salt, pepper
  • 1 bay leaf
  • sprinkling of fresh herbs – I used rosemary and thyme.
  • 2 tbsp cornflour
  • 2 tbsp cold water

Method

  1. Turn the electric slow cooker on at the high setting, and leave to warm up. Sprinkle the flour into a shallow dish and season with the black pepper.
  2. Chop the steak into bite-sized chunks. Roll the chunks in the flour and pepper mix until they are coated all over.
  3. Warm some oil in a large frying pan on the hob. Transfer the chunks of steak over and sizzle until the outsides are sealed. Place in the slow cooker bowl.
  4. Top up the oil in the frying pan if necessary, then crush in the garlic. Roughly chop the onion, carrots and celeriac into chunks a similar size to the steak, and add to the frying pan. Turn over a few times with a spatula to get all the veg warmed through and just beginning to sear at the edges. Transfer to the slow cooker bowl.
  5. Next, add the passata, mustard and sugar to the frying pan. Pour in the ale and stir to mix. Turn up the heat and, as it starts to bubble, transfer to the slow cooker bowl.
  6. Finally, pour the beef stock into the frying pan and bring to the boil, before tipping it into the slow cooker bowl.
  7. Place the bay leaf in the slow cooker bowl. Tear or sprinkle in the herbs, and give it all a good churn with the spatula.
  8. After about 40 mins, turn down to the medium setting and leave to bubble away quietly for 5 – 6 hours.
  9. After that cooking time, make up a roux by mixing the cornflour and water until smooth, then pour into the hotpot. Stir in and watch as the sauce thickens. Repeat this stage a few more times if you like, till the hotpot gravy reaches your preferred consistency. You will then be ready to serve.
  10. I served this with some roasted charlotte potatoes, as shown in my main photo at the top of the post.

Customise It!

Don’t worry if you do not have an electric slow cooker – just replace it with a lidded casserole dish. Start it off at 180C in a fan oven for 40 mins, then turn down to 140C for 5 – 6 hours.

I used celeriac, but you could just as easily use parsnip and a few sticks of celery, roughly chopped. The rosemary and thyme were the fresh herbs I had to hand, but you could replace these with mixed dried herbs.

The choice of beer is a matter of personal taste. My Meon Valley Ale is a locally brewed best bitter, but you can use any other real ale. Make sure it is brown or ruby though, to help provide the taste and the colour – a lager just won’t work as well.

Here’s a classic punk album I’ve been listening to again this week, featuring the inimitable voice of Poly Styrene. I could have chosen many tracks from their debut album, but have settled on this: X-ray Spex with Let’s Submerge.

Categories
Bakes Recipes

Spiced Plum & Almond Bakewells

It’s Valentine’s Day, and here’s a sweet treat you’ll love.

Recently we received a delicious present from a family friend – a jar of her home made Spiced Plum jam. Rich with soft plums in a silky, sweet coating and laced with the delicate influence of star anise, it deserved some special treatment.

I liked the idea of pairing it with almond, so have used it here as the jammy foundation for these bakewell slices. Never mind if you don’t have any spiced plum – ordinary plum or raspberry jam will do a perfectly fine job. Try to use home made though, as it gaves the cake that extra personal touch!

Servings

This made 16 bakewell slices.

Timings

30 mins to prepare, 10 mins to blind bake the pastry base at 180C, and 40 mins to bake the whole traybake at 160C (fan oven).

You Will Need:

For the Pastry Base

  • 125g plain flour
  • 100g plain wholemeal flour
  • pinch of salt
  • 100g butter or baking spread
  • a few drops of cold tap water

For the Sponge Filling

  • 150ml veg oil
  • 100g ground almonds
  • 100g self-raising flour
  • 1tsp baking powder
  • 160g caster sugar
  • 1tsp almond extract
  • 4 eggs
  • 25g flaked almonds
  • 5 – 6tbsp fruit jam

Method

  1. Grease a traybake tin – the one I used is 20cm square – and line with baking paper.
  2. Sieve the plain flours and salt into a food processor with blade fitted. Chop the butter/spread into cubes and add in. Pulse a few times until it resembles fine breadcrumbs. Add in a few drops of water and blitz. Repeat until the ingredients are fully combined and you have a ball of pastry dough whirling around inside the processor bowl.
  3. Roll out the pastry dough on a floured surface until it is roughly the size of the tin, including the sides. Carefully transfer to the tin and gently press down against the bottom and sides. Trim the edges as necessary with a knife to make a neat edge. Place the tin and pastry in the fridge and turn on a fan oven to 180C.
  4. While the pastry is chilling, and the oven warming up, make the sponge filling. Sieve the self-raising flour into a baking bowl. Add in the oil, baking powder, sugar, ground almonds, eggs and almond extract. Whisk with an electric mixer till combined into a smooth batter.
  5. When the oven is up to temp, remove the pastry and tin from the fridge. Line with a large, crumpled piece of baking paper and fill with ceramic baking beans. Place in the oven for 10 mins.
  6. After 10 mins, remove the tin and pastry from the oven, and turn the heat down to 160C. Remove the baking paper and beans, and spoon in the jam, spreading it evenly over the pastry base and into all 4 corners.
  7. Pour the sponge batter on top of the jam and smooth out to make even. Sprinkle the flaked almonds evenly all over the top, and place in the oven for 35 – 40 mins.
  8. Remove from the oven and check it is fully baked – a skewer inserted in the centre should come out with no wet batter showing. Leave aside to cool in the tin.
  9. Carefully transfer to a board and chop into slices. These will keep for 2 – 3 days, though they will all be snaffled up without delay, I assure you.

Customise It!

In addition to using your favourite fruit jam, you can feel free to use ready made or ready rolled pastry if you wish.

For Valentine’s Day I have chosen a track for the ADK Playlist written by that old punk romantic, Pete Shelley. This blog has a special relationship with his band, of course, taking its name from the title of their first album, the seminal Another Music in a Different Kitchen. This track is actually from their third album, but I’ve been playing it recently while making these bakewells, and realising how good it sounds. So here they are: Buzzcocks with You Say You Don’t Love Me.

Categories
Mains Recipes

Gochujang Lentil Roast

This week, my continuing search for comforting winter dinners has brought me to the Korean aisle in my local supermarket, to pick up a jar of Gochujang paste. I have used it before in a few recipes here on A Different Kitchen (Korean Pulled Pork Sandwich, Cauli Roast, Salmon Noodles) and am a real fan of its sweet and smoky taste.

Gochujang is a spicy condiment made from red chilli peppers and fermented soya beans, and is definitely worth a try if you haven’t come across it before. Find it in the Asian section of a reasonable-sized supermarket or in a specialist deli.

In this dish its magical spicy warmth is the base for a hearty lentil dahl-like stew with char-roasted winter veg.

Servings

4 adult portions.

Timings

30 mins to make.

You Will Need

  • a large roasting tray’s worth of chopped root veg – I used carrot, parsnip and sweet potato
  • 1 red pepper
  • oil
  • 1 clove garlic
  • 1 medium red chilli
  • 1 tbsp cumin seeds
  • 2 tbsp gochujang paste
  • 1 red onion
  • 3 celery sticks
  • 500g carton tomato passata
  • 100g red lentils

Method

  1. Switch on a fan oven to 180C.
  2. Chop the root veg and red pepper into chunks and spread out in the roasting pan. Drizzle with oil and place in the oven when it’s up to temp. Leave for 30 mins.
  3. Crush the garlic and place in a wok with a drizzle of oil, over a medium heat. Finely chop the chilli and add to the wok with the cumin seeds. Give it all a gentle stir and leave to sizzle for a few moments.
  4. Add the onion and celery, chopped, and stir again, and add in the gochujang paste. Stir once more so the veg is coated in the lovely smokey red paste.
  5. Tip in the passata. Fill the empty carton with tap water and add this also, then sprinkle in the lentils. Bring to the boil, then turn down to a simmer and leave to reduce and thicken.
  6. When the roasting veg have had their 30 mins, remove the tray from the oven and scrape them into the wok. The veg should be softened and a little charred at the edges. Stir so all the veg is coated, then serve. I served mine with steamed fresh kale, as shown in my photo at the top of the post.

Customise It!

Feel free to swap in whatever roasting veg you have to hand – swede, potato, celeriac can all be contenders, so can mushroom or aubergine.

Dance classic season continues here on A Different Kitchen. Next up is the legendary Teddy Pendergrass, in the form of Harold Melvin & The Blue Notes, with Don’t Leave Me This Way.