We're probably in the wrong season for this dish, but not only is it a natural progression from our white sauce recipe, it is absolutely delicious and could not be simpler.
Add a generous sprinkling of dry thyme and 1.5oz of grated Red Leicester cheese to half a pint of white sauce. Add cooked pasta (12oz of dried pasta will be a healthy serving for 2), and a couple of shredded grilled chicken breasts and stir. Serve into an overproof dish and now, for the finale, take a bag of crisps (I love Roast chicken flavour), crush and sprinkle over the surface of the pasta/chicken/sauce. Bake in a medium hot oven for around 20 minutes or until when you open the door the bake sizzles and pops. (Serves 2)
I have no idea what the current dietary thinking is around whether you should have heavy carbs and protein in the same meal or not. Frankly I don't really care. This is a delicious hearty dish and, served with a starter of exercise, shouldn't be off anyone's menu.
Monday, 6 April 2009
Thursday, 2 April 2009
White sauce
Given you’ve all rushed out and got yourself a handgefertigt titanium milk pan, you’ll no doubt want to start getting your money’s worth. What better than a white sauce*.
If, like me, you grew up with the Dairy Cookbook, you’ll know the classic white sauce method: Melt 1oz of butter. Add 1oz of flour and combine with a wooden spoon. Remove from the heat, gradually add ½ pint of milk, return to a medium heat and stir continuously until thickened. Season to taste. And don’t get me wrong, this recipe is absolutely fine.
However, a much simpler, slightly less calorific version works just as well. There’s just no need for a 1:1 ratio of flour and butter. 2:1 works just as well (and is easier on the waistline). So melt your ½ oz of butter, leave the pan on a medium heat, add ½ pint a milk and 1oz of flour and whisk. Yes with a metal whisk (this might ruin a standard non-stick pan so if you haven’t bought the RPG-proof SKK pan, use a standard stainless steel one). Continue to whisk until there is not the slightest lump and carry on intermittently until your sauce boils and thickens. Season.
I refuse to believe there is a better, more simple or more delicious a recipe for white sauce anywhere.
*A cheese sauce? Of course. But let us walk before running.
If, like me, you grew up with the Dairy Cookbook, you’ll know the classic white sauce method: Melt 1oz of butter. Add 1oz of flour and combine with a wooden spoon. Remove from the heat, gradually add ½ pint of milk, return to a medium heat and stir continuously until thickened. Season to taste. And don’t get me wrong, this recipe is absolutely fine.
However, a much simpler, slightly less calorific version works just as well. There’s just no need for a 1:1 ratio of flour and butter. 2:1 works just as well (and is easier on the waistline). So melt your ½ oz of butter, leave the pan on a medium heat, add ½ pint a milk and 1oz of flour and whisk. Yes with a metal whisk (this might ruin a standard non-stick pan so if you haven’t bought the RPG-proof SKK pan, use a standard stainless steel one). Continue to whisk until there is not the slightest lump and carry on intermittently until your sauce boils and thickens. Season.
I refuse to believe there is a better, more simple or more delicious a recipe for white sauce anywhere.
*A cheese sauce? Of course. But let us walk before running.
Wednesday, 1 April 2009
Saucepans (1)
At the risk of turning off half of my readers*, tip number 1 is to splash out on a good non-stick saucepan. I cannot recommend the SKK Milk Pan highly enough. It is expensive (so wait for a sale) but it is guaranteed for life, has a 5-year not stick guarantee even when using metal implements, and it is embarassingly easy to clean. Seemingly built for war but amazing for scrambled eggs, this pan is a lifestyle choice. Say yes.
* Half of Nothing is a Coventry based group that play aggressive pop music. They do not sound like my cup of tea.
Realisation
Immediately starting to question whether this is a useful enterprise. There is so much about food everywhere. Must find niche.
This will not be a one stop shop on how to cook, nor contain any (or at least many) mind-blowingly complicated recipes (see Delia's Complete Cookery Course and the Fat Duck Cookbook respectively). This is just a repository of useful tips for people who get from work at a reasonable hour, find the fridge reasonably well stocked, enjoy cooking and occasionally cock things up. People like me.
London has a lot of restaurants. I have been to some of them. To be honest you can't go too far wrong with http://www.toptable.co.uk/ but to help you find the best food at the best price, my two pennies worth might be just what you need.
Niche. Check.
This will not be a one stop shop on how to cook, nor contain any (or at least many) mind-blowingly complicated recipes (see Delia's Complete Cookery Course and the Fat Duck Cookbook respectively). This is just a repository of useful tips for people who get from work at a reasonable hour, find the fridge reasonably well stocked, enjoy cooking and occasionally cock things up. People like me.
London has a lot of restaurants. I have been to some of them. To be honest you can't go too far wrong with http://www.toptable.co.uk/ but to help you find the best food at the best price, my two pennies worth might be just what you need.
Niche. Check.
The outer layer
Quick note by way of introduction. This is a blog about food. A reference point for gastronomes wanting to improve their cooking or find the right restaurant.
I wonder if anyone will ever find this? Maybe there's a quick and easy way to advertise your blog? Let's see if I have anything useful to say first.
Introduction over.
I wonder if anyone will ever find this? Maybe there's a quick and easy way to advertise your blog? Let's see if I have anything useful to say first.
Introduction over.
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