Make your own... Baked Beans

Ultimate winter comfort food, baked beans are fantastic for breakfast lunch or dinner. Match them with fried eggs for breakfast, melt cheese on top for lunch and serve with crusty bread and wilted spinach for dinner.

Making them yourself is easy and delicious giving you (not Heinz) the creative licence to invent new flavours. Try adding Indian spices, Italian herbs, or smoky BBQ sauce, just to suggest a few.

Note this recipe needs to be started 1 day in advance. For a vegetarian version simply remove the bacon bones.

Ingredients
300g dried borlotti beans
300-500g bacon bones
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 celery stalks, finely chopped
400g tin crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Worstershire sauce
1 tablespoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt
Pepper


Method
Place the beans in a bowl and cover with cold water and soak overnight.

The next day drain the beans and place in a large saucepan with the bacon bones and cover with water. Bring to the boil and reduce the heat. Simmer for 30 minutes making sure to stir occasionally to prevent the beans from sticking. Remove the bacon bones and drain the beans making sure to reserve 1/2 cup of the cooking liquid.

While the beans are cooking pre heat the oven to 180 degrees Celsius.

In an oven proof casserole dish, heat the oil and cook onions, carrots and celery for 8-10 minutes or until soft. Add the dried spices, tined tomatoes, tomato paste, reserved cooking liquid, Worcestershire sauce, brown sugar and mustard.

Cut the meat from the bacon bones and finely shred and add to the beans. Cover the casserole dish with foil or a lid and place in the oven. After 30 minutes remove the lid and continue to cook for another 30 minutes or until the sauce is thick and the beans are tender and the sauce is thick.

Season with salt and freshly ground pepper.

Serves 4 or can be kept in the refrigerator for 1-1 1/2 weeks.

Bon Appetite

This Week’s Recipe: Pickled Radishes

Why Pickled Radish? To me, the only way to relax after work on a Friday is with a gin and tonic – even better enjoyed with a bowl of freshly cut radishes and sea salt to dip.

I am not sure where the radish and gin and tonic combination came from; all I know is that I have strong memories of my father doing exactly the same.

However, now I have the perfect accompaniment that I am sure will do my father proud, especially enjoyed with that ice cold gin and tonic– sweet pickled radishes.

These radishes not only look beautiful once pickled (they turn a rose coloured pink) but also taste fantastic. The natural bitterness of the radishes is matched with the sweet, salty and sour pickling solution.

Enjoy as snack before dinner, with a beverage of your choice or along side cheeses, olive and cold meats at a cocktail party.

Note you need to start this recipe two days in advance.

Ingredients
1 tablespoon coriander seeds
250ml malt vinegar
250ml white wine vinegar
200g caster sugar
2 teaspoons celery salt
1 teaspoon sea salt
1 teaspoon black pepper corns
2 bunches small radishes

Method
Heat a saucepan over medium heat and add the coriander seeds. Shake the pan for 1-2 minutes until the seeds pop. Take the saucepan off the heat and add the vinegar, sugar, salt peppercorns and 300ml water.

Return to the heat and bring the liquid to the boil. Cook for 3-4 minutes or until the sugar dissolves.

Add the radish and take off the heat. Allow to cool in the saucepan before transferring to a sterilized jar and refrigerating.

The radishes can be eaten after 24 hours but are best left to pickle for 2 days.

Store in the refrigerator for up to 2 weeks.

Bon Appetite

This Week’s Recipe: Dutch Ginger and Almond Butter Biscuits

Why Dutch Ginger and Almond Biscuits?

These biscuits are buttery like shortbread while being sweet and slightly chewy. The crunch of the toasted almonds and the richness of spicy glace ginger make them one of my favourites.

What I also love about them is that they are they taste just like Dutch Boeterkoek, a rich spiced shortbread styled cake.

Easy to make and even more delicious if you make one batch you may as well make two because with friends around they wont last long!

Ingredients
260g plain flour, sifted
220g caster sugar
150g glace ginger, coarsely chopped
80g blanched almonds
1 egg
185g unsalted butter, melted
1 pinch salt
2 teaspoons icing sugar

Method
Preheat oven to 160 degrees Celsius and line a 20cm by 30 cm lamington pan with baking paper making sure to grease the sides.

Place the almonds on a baking tray and bake for 5-10 minutes until they are golden and toasted. Remove and leave to cool. Once cool chop roughly.

In a bowl combine the flour, sugar, ginger, almonds and egg. Mix to combine and stir in the melted butter.

Press mixture into the lined pan and bake for 25-35 minutes, or until golden on the surface. Stand in the pan for 10 minutes before lifting onto a wire rack to cool.

Once cool cut into squares and dust with icing sugar.

Makes 12 large biscuits or 20 small. Store in an airtight container for up to 1 week.

Bon Appetite

Make your own...Mint Vinegar

Mint vinegar, although old fashioned, is a fantastic way of preserving the sweet flavour and aroma of mint and can be used in both sweet and savoury recipes.

This vinegar is delicious in salad dressings, or try it with roast lamb. It is great to add to syrups and desserts to help cut back a little sweetness and of course is perfect served with freshly cooked peas to create a new twist on the classic minted peas.

Ingredients
300ml white vinegar
8-10 mint sprigs, washed and dried
1 1/2 tablespoons caster sugar
1 sterilised bottle or jar

Method
Place the mint leaves in a clean jar along with the sugar. Pour in the vinegar and seal securely.

Shake the bottle thoroughly to dissolve the sugar and allow to infuse for 6 days before use.

Note the mint leaves will become darker the longer the vinegar infuses and increases flavour for.

Keep in the refrigerator indefinitely.

This Week’s Recipe: Grilled Zucchini with Chilli, Lemon and Herbs

Why Grilled Zucchini?

Zucchini is the one vegetable that I hated as a child. The only way I can remember being given them, was boiled in unsalted water- making them watery flavourless mush.

However, if prepared correctly zucchini are delicious.

For me, the best way to cook them is on a dry, very hot grill pan until they are tender and have thin black char marks. It is only after they are cooked they I ever season them.

The trick to this, is that if they are cooked on a dry heat with no oil or seasoning the zucchini slightly dehydrate making them perfect to suck up any flavours, such as lemon juice, chilli, garlic and herbs.

This recipe is simple and a long time favourite. I cook these zucchinis to add to salads, pasta, in sandwiches or eaten as part of an antipasto.

They can last in the fridge for up to 2 weeks making them a great addition to nearly every meal.

Ingredients
500g or 6 small zucchini, sliced lengthwise
2 garlic glove, minced
1 lemons, juiced
3 tablespoons extra virgin olive oil
1 teaspoon dried chilli flakes
3/4 cup roughly chopped mint leaves
3/4 cup torn basil leaves
Salt
Pepper

Method
Place a dry griddle pan on a medium heat. In the meantime in a bowl whisk together the lemon juice, garlic, chilli, olive oil and plenty of salt and pepper.

When the griddle is slightly smoky, turn the heat to high and lay down the zucchini slices. Continue to cook on each side for 2 minutes or until black char lines appear.

Once cooked on both sides add the hot zucchini to the dressing and toss to coat. When all zucchini are cooked and in the dressing leave them to marinate and cool. Once cool add the fresh herbs and serve.

Serves 4 as an accompaniment to grilled meat or fish

Bon Appetite

Make your own...Brown Soda Bread

Soda bread is an old-fashioned style bread made without yeast, but instead with the addition of bicarbonate of soda- where the bread gets its name.

The bicarbonate of soda and the acid from the buttermilk react to give the bread its rise, while adding flavour. If you cannot get hold of buttermilk natural yoghurt can be substituted.

This bread is rustic, robust and moist while having a crumbly buttery crust. Soda bread tastes great on its own smothered with butter or is great with pates, soups and strong cheeses.

Ingredients
250g whole-wheat flour
250g white flour
10g bicarbonate of soda
10g cream of tartar
10g caster sugar
1 pinch salt
30g cold butter, cut into cubes
250g buttermilk
75g milk

1 tablespoon oats
Sea salt flakes
Milk

Method
Preheat oven to 180 degrees Celsius.

Sift flours, bicarbonate of soda, cream of tartar, salt and sugar together into a large bowl. Add the butter and rub with your fingers until the flour becomes crumbly.

Make a well in the centre of the flour mixture and gradually pour in the milk and buttermilk incorporating the flour as you go.

Once you have dough that just comes together, tip it out onto a lightly floured surface and knead until the dough is smooth.

Form into a dome and flatten slightly with the palm of your hand, marking a cross on the top with a knife. Allow the dough to stand on a floured baking tray for 10-15 minutes before brushing it with milk a sprinkling it with oats and sea salt.

Bake for 40 minutes or until the bread sounds hollow when tapped on the bottom.

Serve with butter and jam, alongside pates and terrines or with a hearty soup.

Bon Appetite

This Week’s Recipe: Indian Oven Baked Fish

Why Indian Baked Fish?

This recipe is inspired from my recipe for Oven Baked Fish with Tomato and Fennel. What I love – besides the taste – about these recipes is the simplicity in preparing and cooking them. Although I love a great meal every night, I don’t enjoy spending too long in the kitchen cooking and even less time washing up.

Using Indian flavours and ingredients, this recipe is my perfect solution. The delicateness of the fish is matched with the gentle cooking method (every ingredient cooks from raw, covered together in the oven) and the aromas of Indian spices. Tasty and filling; all you will need to cook this meal is a large ovenproof dish.

Ingredients
600g firm white fish
1 onion sliced thinly
4 garlic cloves, chopped
1 inch piece ginger, peeled and chopped
2 carrots (250g), peeled and sliced
2 medium potatoes (400g) cut into 1 inch pieces
1 teaspoon yellow mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cardamom pods, crushed open
1 lemon, juiced
1 bunch coriander, washed, leaves picked and stalks chopped
1 400g tin chopped tomatoes
1 165g tin coconut cream
1 teaspoon sugar
2 tablespoons olive oil
Salt
Pepper

Method
Preheat oven to 180 Degrees Celsius. In a large ovenproof pan place olive oil and all of the dried spices. Place on a medium heat and stir until the mustard seeds start to pop and take off the heat.

Layer the fish on top of the aromatics in an even layer and top with the onions, garlic, ginger, potatoes and carrots. Pour the tinned tomatoes and coconut cream over the fish, and sprinkle with sugar, lemon juice, coriander stalks, salt and pepper.

Cover with a lid or aluminium foil and bake in the oven for 30 minutes.

After 30 minutes remove the lid and continue to bake for 40 –60 minutes, or until the liquid has thickened and the edges look golden.

Sprinkle with fresh coriander leaves.

Serves 4 with rice, or bread (naan preferably) and your favourite Indian condiments.

Bon Appetite