A time consuming, but always worthwhile process, when time allows the process of making fresh pasta can be both relaxing and rewarding. Especially good when making filled ravioli - recipes coming soon….
To me, a pasta machine is essential, a rolling pin just doesn’t do it.
I love shellfish and I love cooking dishes like this — simple, quick and tasty.
The name comes from the folding and rolling method of incorporating the cheese into the pastry. This method reminds me of the folded steel method of making swords used by ancient Japanese sword-smiths.
Very tasty, very easy and far better than the bought alternatives. Use shop bought pastry, to save time. The mixture of cheeses is really up to you, but I favour cheddar and parmesan.
I stuck to my usual method for cooking my ham on Christmas Eve this year, boiling it in cider before baking in the oven. However, I used some of the crab apple and sloe jelly that I made earlier in the year as the basis for the glaze - and very pleased I was with the results.
For a 2.5 kilo ham, I used a quarter of a jar of jelly, two tablespoons of mustard powder (for the ham) and a tablespoon of allspice (for Christmas) with a glug of maple syrup, all melted together and used in place of the sugar and butter concoction of the original recipe. Tasty!
Served with a parsley sauce, mashed potato and peas this makes a great Christmas Eve preparation for the festivities to come.
I make my parsley sauce by adding a generous serving of chopped parsley (5 - 6 tablespoons) to my white sauce, prior to adding the milk to the roux, along with a tablespoon and mustard powder.
AKA Béchamel
The classic basic flour and milk sauce, used in everything from lasagne to parsley sauce. This is my take on it.
With only two ingredients this recipe is a great combination of the sea (haddock) and land (cheese).
If you can get you hands on some, use Y-Fenni cheese, a great Welsh cheddar blended with ale and mustard seed, it complements the smoky fish perfectly.
If you can’t get Y-Fenni substitute it by spreading the fish with a coarse grained mustard before covering with a mature cheddar.
I love fish with spinach and this is a great opportunity to bring together that heavenly combination! So serve with some mashed potato (champ if you fancy) and quickly blanched spinach with a hint of nutmeg.
Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.
Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.
A tip for the chef — make sure that you get in there first, any brandy sitting on top of the cheese mixes with cheese for an irresistible combination.
This is a favourite recipe of ours, first eaten on long summer evenings in Andalucia and now rediscovered in Devon, where we found fresh local prawns for £2.50 a dozen (even better with a couple thrown in for free on the back of a couple of crabs and the excellent Gravad Lax we also bought).
The mexican classic with no minced meat and no kidney beans. Buy good pork and beef and allow plenty of time to cook — it’ll be worth it.
We love them, don’t you? Read more on our opinion of the cooks that shape our eating habits…
We’ve worked hard in the kitchen to come up with some great cookery advice.
On The Medieval Welsh Diet by Clarissa and the King’s Cookbook | mwnch on May 6th, 2008
On Cauliflower Purée by King of Fish ~ Tywi Sewin | mwnch on April 9th, 2008
On a new addiction... by blogengage on February 2nd, 2008
Well I'm not a big curry fan but one word of advice you stink really bad after eating it! You may not notice but your friends and people around you will! I don't suggest eating it at all! I worked in a restaurant once and the east Indians always stunk like curry and it's nothing nice let me tell you! I would suggest quitting cold turkey and the tase isn't anything special anyways, very bland!.
