More kewpie mayonaisse

Since we really liked this, I had to try another recipe with it, and this time I actually used Tregans's from MCA
I didn't do her mayo, I couldn't get the chipotle so I just used some cayenne and smoked paprika.

We loved this dish, real dude food as it was on MCA!
Shame Tregan went out last night.

Mushroom soup and laverbread cakes.

I'd seen Wade make this dish on Masterchef Australia and my friend Jen had made it and raved about it so I gave it a go too.
It's really mushroomy and delicious, and warming.
I didn't do the croutons, just whizzed up some porcini in the blender and sprinkled over the soup.
It's very easy too.
Wade's mushroom soup

Now, a few months back I bought some laverbread, that's a welsh seaweed.  I had been wondering what to do with it for a while, and since we like interesting accompaniments with our soup I though I'd have a go at these laverbread cakes.
One change I made was to cook a couple of chopped rashers of bacon and add to them.
Niamh wasn't that keen but I loved them.  I thought the taste of the laverbread was sort of like seaweedy spinach, with a hint of capers.  Very interesting.  I have two tins left so any ideas what to make with it would be great!

Kewpie mayonnaise

I saw this on Masterchef Australia this week and just had to try it.  It was £7 on Amazon(!), but hey, I love trying new foods.
I knew from the show it is Japanese, so I got out my Japanese book Everyday Harumi which I'd only cooked two dishes from.
I chose the chicken karaage, crab fried rice and sesame green beans.
The rice was way too stodgy when cooked, and I knew it wouldn't fry well at all, so I imrovised and made it into a cogee, using mirin, dashi wasabi and topping with sliced spring onions.
It was delicious, but then we love congee.
The karaage was great-fried chicken always is, and the beans added a great freshness and crunch.
The kewpie is much tastier and tangier than normal mayo we thought, I have another recipe using it lined up for later this week.

Mushroom Vindaloo

Time for veggie curry again!
We just can't get enough of the stuff.
I used this recipe as suggested on a food forum I use, subbing the chicken for mushrooms.  I also made some raita, just with cucumber, mint, garlic and yoghurt.  The vindaloo really isn't too spicy, I only used one chilli and then raita cools your mouth too.

Venison Pie

I really wanted to use the venison I bought at the Good Food show, and as I have said I'll be making more pies this seemed perfect.
I halved this recipe to use as the filling.
It was very rich, we had a small slice each and I've frozen the rest.  I used bought pastry, shortcrust for the base and puff for the top.
I baked the base blind, then let it brown slightly before filling.
It cooked for around half an hour when filled at 200 degrees.
We had it with red cabbage, braised in red wine vinegar, redcurrant jelly and chicken stock.
Really fabulous autumn food.

Tonnata

I'd wanted to try this for years, as I love anchovies and capers, and it sounds so unusual.
I deceide it would go nicely with some of the leftover pulled pork from last week.
It was so quick to do, and the flavours are wonderful, I loved it.
Recipe
I served it with salad and homemade bread

BBC Good Food show

On Friday, I went to the Good Food show, with Niamh and my friend Eilidh, it was my first ever day out in a wheelchair, which was interesting.
Why some people seem to think not being able to walk means I can't understand them is odd.
I spent too much, as always, but bought some lovely food.  We also saw Mary Berry and Paul Hollywood.
Mary is teeny tiny and had gorgeous nails, and Paul is just gorgeous.  He made the plaited loaf from GBBO and made it look so easy.

Clootie dumpling

Diced venison and assorted salamis.

Smoked salmon

Smoked lamb

Arbroath smokie pate.

Banana curry

Yes, you did read that correctly.
I'd had this idea floating around for a while, ever since I made a plantain curry a few months back.
I didn'treally fancy any of the recipes I saw for it, and I knew what I felt like tasting, so I made it up.
I made a paste from ginger, shallots, fresh coriander, garlic and green chilli, and fried it untill frangrant.  To this I added coconut milk, and simmered until thickened.
I then added in sliced banana and heated through.
I also made HFW's chickpea ketchup curry and Niamh made us some basmati rice.

Niamh had not been impressed with the idea at all, but loved it, and had a second portion.
I know it sounds unusual but really do give it a try.

Pulled pork buns

This is the easiest, most non cooking recipe ever.
Take one pork hock, put in slow cooker, turn to high and leave for eight hours.
Remove, shred with two forks, serve in buns with salad and sauce of choice.
There are lots of recipes out there for flavours to add to the meat first, the reason I leave it plain is so I can use the leftovers in different ways, they freeze brilliantly.  I used bottled barbecue sauce this time but have made my own, have also done with stuffing, gravy and apple sauce, and I think cjilli sauce, the one I made with the Korean fried chicken would be amazing.

Lentil, mushroom and cheese plait.

Someone who posts on a food forum I use had made a loaf this week based on this wellington.
I liked the sound of it, but of course didn't make it at all, but it did inspire me to make a vegetarian plait.
I made this up as I went along.
I fried a finely chopped onion, until soft but not brown, added in red lentils (no idea of quantities, I go by eye) and veg stock from a cube, and cooked until the lentils are soft and the mixture is thick and spreadable.
I spread this on a sheet of ready rolled puff pastry, cut to plait, instructions here.
Over this, I added sliced button mushrooms, softened in oil and some fresh thyme, and then topped with a layer of grated, mature cheddar.
The plait was formed, brushed with egg wash and cooked at 180 for around half an hour.
I served this with some roast cherry tomatoes.
It was really tasty, and very cheap!

Greek salad

I'm currently watching the new series of Masterchef Australia and loving it (Go Amina!), and last week they made a modern greek salad.  I didn't like the look of it at all, but it did make me want a traditional version.
I had some bought feta and spinach parcels and mini calzone in the fridge that needed using, and some potatoes, so I cooked tham and made chips to serve with the salad.
I'd forgotten just how good this is.  Such lovely fresh, zingy flavours and so simple.
Traditional greek salad

Brined southern fried chicken.

This is a recipe I've made a few times before, and Niamh loves, which is probably why she chose it for her first night home meal.
She was away for a week again, this time with Young Carers.
Brined southern fried chicken
You have to start it the night before, so the chicken can sit in the brine, but it makes for such moist and tasty meat.  I use chicken thighs for this.
I served it with mashed potato, which Niamh made, and some steamed green beans and gravy.

Stuffed baked tomatoes.

I volunteered to test a recipe for the Mumsnet cookbook, and actually swapped the one I was given for this.
I was given ice cream cone cupcakes, but as you know, I'm a terrible baker and Niamh is a bit past 'fun' creations.

She did make this though, as I was very wheezy.

We thought it was bland and boring, not for us, although nothing nasty about it.
I served it with a spinach salad and some of my no knead bread.
Recipe

Meatzza

This is from Nigell'as new programme, and book, Nigellissima.
I do generally like Nigella's savoury recipes, though find her sweets and baking can be hit and miss.
Niamh asked me to make this, after seeing the show.
It was easy to do and tasty enough, though hardly groundbreaking.
I might make it again, but wouldn't rush to.

I do think it would be popular with children though, Niamh certainly loved it.
Meatzza