Lime & Basil Baked Salmon Parcels

This way of cooking salmon was simple with a beautiful citrus flavour and was perfect for lunch on a warm late Summer Sunday.  The fish was placed on a bed of tomatoes in a greaseproof parcel, topped with a knob of flavoured butter and a slice of lime before being baked in the oven.  As well as using lime as a garnish, I squeezed lime juice over the fish before cooking.  The lime slices looked rather sad when they had been cooked so I suggest they are added towards the end of cooking time so they would be fresher and more attractive.  It was one of those days when I had no fresh basil in the house so I had to substitute dried: it was just about satisfactory, but I would definitely use fresh if available. The original recipe suggested individual parcels of fish and this would be lovely if being served at a dinner – one parcel per guest.  However, for a family meal it would be perfectly satisfactory to wrap all portions in the same parcel, with aluminium foil being much easier to use than greaseproof paper or baking parchment. 

Lime & Basil Baked Salmon Parcels was a slight adaptation of a recipe taken from a book found in the library, Cooking with Salmon, the King of Fish by Jane Bamforth.   Originally called Herby Salmon Parcels, this is one of several recipes I made and we enjoyed from the book.

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Lime & Basil Baked Salmon Parcels
(Serves 4)

1 lime
50g/2ozs butter, softened
2tbsp finely chopped fresh basil (or 1tbsp dried basil if fresh unavailable)
4 tomatoes, sliced – preferably Italian plum tomatoes if available
1 garlic clove, finely chopped
4 salmon fillets (one per person)
1tbsp olive oil
Salt & pepper to season

1.  Remove the rind from the lime with a zester, taking care not to remove any white pith.  Cut the lime into 8 slices on a plate and reserve any lime juice that collects.  Add the butter and chopped basil to the lime zest and blend well.  Roll this butter mixture into a log shape and chill in the refrigerator.

2.  Pre-heat the over to 190^oC/375^oF/Gas 5.  Cut one piece of greaseproof paper or baking parchment per portion, large enough to fold over and hold together.  Alternatively cut one large piece of parchment or aluminium foil big enough to hold all portions and fold over.

3.  Arrange one sliced tomato for each portion of fish, sprinkle each equally with the garlic and season.

4.  Place one piece of salmon on top of each tomato pile.  Cut the butter log into four equal pieces and put on top of the fish.  Tip any lime juice that has collected with the slices equally over the pieces of fish. Drizzle each with a small amount of olive oil.

5.  Fold the paper over to make neat parcels, tucking the ends upwards so that the juices are contained.  If they do not keep together then the paper can be stapled, but be very careful to remove each staple before serving.

6.  Place on a baking tray and bake for 15 minutes.  Five minutes before the end of the cooking time open each parcel (dispose of any staples you have used) and place two slices of lime on each piece of fish.  Leaving the parcels open cook for a further five minutes.

7.  The salmon can be served in its opened parcels, however as the paper becomes discoloured during cooking it is probably more attractive to remove it.  Serve with new potatoes and a green vegetable.

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Basic Recipe: Tortilla Omelette – with Bacon, Mushroom & Spinach

Last year on holiday in the French Basque country the Spanish influence was clearly visible on the menus and in the supermarkets.  One of these was the Tortilla, sometimes called a Spanish Omelette – a Spanish word being used just over the border.  In Italy the word used for this type of dish is Frittata.  The French word is, of course, Omelette, which is the English word too: usually a very plain dish, but not an easy one to perfect and made with a few added herbs – very different from the rather substantial Tortilla.  In its simplest form, the Tortilla is a potato and onion filled omelette, sometimes including bacon or ham.  In a French supermarkets we found a pre-cooked Tortilla which just needed reheating in a frying pan.  We tried one out of interest and it wasn’t too bad, but not a patch on the home cooked version.  Tortilla is so simple to make and the basic ingredients (eggs, onion, potato plus, if you wish, meat, tomato, or a green vegetable) are usually readily available in the kitchen. It is a good way to use up leftover meat, especially ham, bacon, poultry or sausages – I have made Spanish style omelette on many occasions without a recipe.  Tortilla is an inexpensive and substantial quick and easy meal, whether for a family supper or eaten with friends at lunchtime and can be served hot or cold, although I have to say I much prefer the hot version. 

Nevertheless, this time I decided to look for a basic recipe with correct quantities as I wanted to post the Tortilla here.  I found a good recipe in one of my favourite cookery compendiums, Leith’s Cookery Bible: Completely Revised & Updated Edition – Prue Leith & Caroline Waldegrave.  My adaptation of the basic recipe is given below with the added ingredients separately shown, but next time I might choose different ones.  One good addition would be chorizo, a spicy Spanish sausage, which would help add a little Spanish authenticity to the dish.  I found that having a very low heat under the tortilla from when the eggs are added helps to keep the underneath from burning before everything is properly set, plus the finished Tortilla is much easier to remove from the pan. 

Variation – see further down: 
Minted Smoked Salmon & Fennel 

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Tortilla Omelette – with Bacon, Mushroom & Spinach
(Serves 4) 

Basic recipe
Knob of butter and 1tbsp olive oil for frying
45og/1lb potatoes, peeled, sliced and par-boiled until just cooked
1 small onion thinly sliced
Salt & Pepper
4 eggs, beaten
5fl ozs/¼pint/140ml single cream (Elmlea low fat is ideal) – optional 

Additional ingredients for this version
100g/4ozs bacon pieces, chopped
50g/2ozs button mushrooms, quartered or sliced if large
50g/2ozs chopped spinach, well washed and drained
50g/2ozs grated cheese, Spanish Manchego or Mozzarella if available, or Cheddar 

1.  Heat the butter and oil in a frying pan and very gently fry the  onion until soft.  

2.  After about 5minutes stir in the cooked potato and season with salt and pepper.  If you are adding extra ingredients you can add them now, apart from spinach and others which need very little cooking. 

3.  Leaving just a thin film in the pan, pour any excess oil into the beaten egg.   

4.  Quickly stir the spinach, if using, into the pan at this point and then pour in the egg mixture.  Beat the egg well, mix with the cream if using and then pour back into the pan over the potatoes and onions.  

5.  Cook over a very gentle heat, stirring a little to work the egg through the mixture so it can set evenly.    

6.  Be careful that the underside does not burn and when it is golden gently ease the Tortilla away from the pan.  

7.  You can either turn the Tortilla by inverting the pan onto a plate, inverting onto a second plate and then gently returning to the pan or instead of inverting you can finish cooking the top under a medium grill.  If you want a cheesy top then scatter over the grated cheese before grilling until it bubbles 

8.  Serve in wedges with a salad, either hot or cold.  This could also be cut into small pieces and served as part of a buffet. 

Vegetarian Variation: 
It goes without saying that Tortilla in its simplest form with just egg, onion and potato is vegetarian, but the addition of other non-meat ingredients is popular.  Mushrooms and/or chopped fresh tomato is delicious as is a cheesy topping. 

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Minted Smoked Salmon & Fennel Tortilla Omelette

Basic recipe as above,  including potato
   plus
Red onion in place of white (optional)
1 small packet of smoked salmon offcuts
1 small fennel bulb, finely diced
2-3 tbsp fresh mint, chopped

Fry fennel with onion in butter/oil mixture.  Par boil potatoes, preferably new ones, with sprigs of mint.  Cook gently for about 10 minutes with partly cooked onion and fennel to allow flavours to be absorbed.  Combine with the salmon, cut into large pieces, pour in the egg mixture and cook, as above.  Serve with salad or peas.

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Salmon Risotto with Cucumber & Fennel

This is a very simple and creamy risotto and the cooked cucumber is a revelation! The recipe breaks the normal rules of risotto making as you can add all the liquid together rather than the usual rule of adding it gradually.  If you want an extra special dish then you could use Carnaroli rice, but I think Arborio is fine.  I have cooked cucumber before, but a long time ago. I seem to remember it made a delicious sauce that went with fish, though I cannot remember either the type of fish or the location of the recipe. You could mistakenly think that courgette could be substituted, but cooked cucumber is nothing like it.  It could be used as an alternative, but courgette would make this a completely different dish.

The original recipe adapted from a book I found in the library, Cooking with Salmon, the King of Fish by Jane Bamforth. I had some fennel in the fridge, always a good partner with fish, so I decided to add this. As the fish is diced for the recipe use fresh salmon offcuts if available.  The original recipe suggested just using the white parts of the spring onions, but I could not see why the green tops could not be used as well! The seasoning needs to be checked carefully otherwise the risotto could be rather bland. Next time I make this – and I am sure I will – I will replace the tarragon with lemon juice and zest, which I think will add a lovely tang.

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Salmon Risotto with Cucumber & Fennel
(Serves 4)

25g/1oz butter
1 bunch of spring onions, cleaned and chopped
1 fennel bulb, cleaned and chopped
1 small cucumber (more if you wish)
350g/12ozs Arborio risotto rice
1.5litres/2pints fish or vegetable stock
150ml/¼pint dry white wine
1lb salmon fillet pieces (offcuts are fine) skinned and diced
45ml/3tbsp chopped fresh tarragon
Salt & ground black pepper

1. Melt the butter in a pan and gently fry the onion, fennel and cucumber for about 2 minutes without browning the vegetables.

2. Stir in the rice and pour in the stock and wine. Bring to the boil and then simmer uncovered for 10minutes. Stir occasionally.

3. Stir in the diced salmon and season. Continue cooking for another 5 minutes. Switch off the heat, put lid on the pan and leave the risotto to stand for another 5 minutes.

4. Uncover the pan and stir in the tarragon. Serve in bowls. Add crusty bread if you wish.

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Chickpea Couscous Salad

This is one of my favourite ingredient combinations for couscous.  It makes a good accompaniment for meat at a main meal but it could equally well be served as a light vegetarian lunch.  It is best when dressed with the oils and lemon while warm to allow the flavours to develop and is lovely served slightly warm as well, although there is no reason why it could not be served cold at a buffet or picnic.  

The original recipe comes from Sarah Brown’s Vegetarian Cookbook, a paperback first published in 1984.  If you want a more substantial dish then use two tins of chickpeas or double the quantity of uncooked peas below.  I also sometimes make it without the chickpeas, or substitute another bean. The original recipe called for 12-15 spring onions, which seemed rather a lot, so I reduced the amount by more than half.  I also substituted soy sauce for the miso, as I did not have any in my cupboard and used some of my stock of coriander leaves from the freezer, so did not have any fresh leaves available for garnish.  Increase the lemon juice if you want it more zesty, in fact you could also use more zest stirring it through the couscous in the initial cooking stage as well as keeping some for a garnish.   An even simpler microwave oven method of making this dish is the ‘throw it all in together’ method.  Combine all ingredients except the chick peas, seasoning and garnish.  Microwave until the liquids are absorbed.  Stir through the peas, season, garnish and serve – easy (chick)peas-y!

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Chickpea Couscous Salad
(Serves 4)

100g/4ozs chickpeas, soaked or 1x400g tin cooked chickpeas
225g/8ozs couscous
2 cloves garlic, crushed
4-6 spring onions, chopped
4tbsp chopped coriander leaves
30ml/2tsp olive oil
5ml/1tsp miso or light soy sauce
570ml/1pint boiling water
15ml/1tsp sesame oil
15ml/1tbsp lemon juice
salt & pepper
strands of lemon zest & a few coriander leaves to garnish

1.   If you are using uncooked chickpeas, put them in a large pan and cover with plenty of fresh water but no salt.  Boil hard for 10 minutes.  Reduce the heat and skim off any scum that has collected.  Cover and simmer until soft (50 – 60 minutes).  Set aside.

2. If you are using a tin of chickpeas gently heat through (in either microwave or a saucepan).

3.  Place the couscous in a large heavy based pan with crushed garlic, spring onions, coriander and olive oil.  Mix miso or soy sauce with the boiling water and pour over the couscous.   Bring to boil and then simmer, stirring occasionally, for about 5 minutes or until the water is absorbed. 
(This can also be done in a microwave oven.  Leave the ingredients together in a bowl  for about 5 minutes, then cook on high for 3-5 minutes, until as much liquid as possible is absorbed.)

4.  Drain the warm chickpeas well and add to the couscous mixture with the sesame oil, lemon juice and seasoning to taste.  Fork over well.  Garnish with lemon zest and coriander leaves.

5.  Serve warm as a light main or side dish or cold at a buffet or picnic.

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Coriander & Chickpea Couscous Salad
(a variation to serve with North African dishes, but it would be equally delicious on a cold buffet)

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Tuna & Bean Salad

This speedy Italian style salad can be put together in minutes using tinned tuna and, for speed, tinned beans. I used black-eye beans but haricot or cannellini beans could be substituted.  A good mayonnaise, home made if available, could be used as an alternative to the olive oil and lemon juice dressing but the beans should be cold before it is stirred through. Tuna and Bean Salad can be served as part of a meal with a green leaf salad, cucumber and tomato along with crusty granary or white bread and butter.  I used it as a jacket potato filler, which was very successful.  It could also be served as a simple starter on a bed of shredded lettuce.  If you are using tuna in brine you may need very little, if any, salt.

The original recipe comes from The St Michael All-colour Cookery Book by Jeni Wright.  I have adjusted some of the proportions given in the book. 

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Tuna & Bean Salad
(Serves 4)

Dressing (proportions may be increased if you wish)
3-4tbsp olive oil (may need less if tuna is in oil)
1-2tbsp lemon juice
2-3tbsp freshly chopped parsley
Black pepper

Salad ingredients
6ozs/175g beans (I used black-eye) or a 15oz/400g tin, drained & rinsed
1 small spring onion (both white & green parts), finely sliced
60z/185g tin flaked tuna (or nearest size equivalent), drained
salt (may not be needed if tuna is in brine)

1.  Cook beans, if not using a tin, by covering with water, bringing to the boil and boiling for 10minutes.  This is important to remove the toxins that can be found in black-eye beans (and also red kidney beans).  Continue to cook for a further 30minutes or until soft but before they begin to break up.  Alternatively, drain and rinse the tinned beans.  If possible, warm tinned beans gently as this will help them take up the flavours of the dressing. 

2.  Mix the chopped spring onion with the warm beans and add the olive oil and lemon dressing.  Once cold, stir through the flaked tuna and adjust seasonings. 

3. Stir the chopped parsley through the mixture before serving.

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Eggs Flamenco

The family felt that this had an ‘All day breakfast’ feel to it and it certainly would not be out of place as a ‘brunch’ meal as well as being a tasty and not to heavy main meal.  It was listed in the book as a substantial snack, but I served it as a light supper dish on a hot day.  I did not want to add chips, perhaps the natural choice,  so we had boiled minted new potatoes which I would recommend or you could add crusty bread if you wish.   The original recipe used cayenne pepper but I used smoked paprika – it seemed the right choice to go with a Spanish themed recipe – and dusted a little over the finished dish with some additional parsley.  I also used a larger amount of sweetcorn, by mistake –  I had added a whole tin before I realised the quantity was wrong.  I have given the larger quantity as we liked it!  If you want less corn then add half a tin.  The remainder will freeze well for another occasion. I also feel that the combination of ingredients would be the basis for a good Spanish Omelette. You could make most of this in advance adding the eggs when needed as the whole dish will reheat in the oven.  As an alternative the bacon could be replaced with sausages, either ‘frankfurter’ type or pre-cooked traditional chipolatas, cut into small pieces and spicy Spanish Chorizo sausage would be a good addition, especially with the smoked paprika.  Vegetarian sausages are readily available.

The original recipe for Eggs Flamenco comes from Salads & Snacks by Carol Bowen, first published in 1981 by Sundial publications as part of a extensive series of paperbacks available from Marks & Spencer.  A second and similar version of the recipe , called Pan-fried Ham & Vegetables with Eggs, is found in  The Spanish Kitchen by Pepita Aris.  The main difference is the addition of 115g/4ozs grated cheese (Cheddar is suggested but Spanish Manchego would be much better).   This is sprinkled over the top of the dish after the eggs, melting whilst they cook, or alternatively added and flash grilled once the dish has been removed from the oven.

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Eggs Flamenco
Huevas ala Flamenca
(Serves 4)

1tbsp olive oil
1 large onion, peeled and thinly sliced
1 clove garlic, crushed
250g/8ozs lean bacon or ham, diced
60g/1oz chorizo, chopped or in small slices (optional – can be increased)
2 red peppers, cored, de-seeded & sliced (or 1 red & 1 other colour)
375g/12ozs halved cherry tomatoes or 6-8 medium, cut into 8 or sliced
4ozs/125g button mushrooms, sliced
Salt & fresh ground black pepper to taste
Pinch of Cayenne pepper or Smoked paprika
1tbsp freshly chopped parsley (plus a little more to garnish)
1 x 325g/12oz tin sweetcorn, drained – use less if you prefer
A little more smoked paprika & parsley to garnish
4 large eggs (ie, 1 per portion) – use ducks eggs if available
4ozs/115g grated Manchego or Cheddar cheese (optional)

1.  Pre-heat oven to 180^oC/350^oF/Gas 4

2.  Heat the oil in a frying pan and cook the onion and garlic gently until soft, about 5 minutes.

3.  Add the bacon, chorizo and red peppers.  Fry for 10-12 minutes, or until the peppers are soft.

4.  Add the tomatoes, mushrooms, salt, pepper, cayenne or smoked paprika and parsley.  Continue cooking for about 5 more minutes until the tomatoes go very soft.

5.  Stir  in the drained sweetcorn and remove from the heat.

6.  Pour the mixture into a heavy based ovenproof  dish.  Make evenly spaced depressions in the mixture with the back of a spoon and into each break one egg per person.  If using, add the cheese now so it can bubble and brown while the eggs cook, or it can be added at stage 8.

7.  Place in the centre of the pre-heated oven and bake for 15-20 minutes or until the eggs have set and the yolks are as you like them – do not cook for too long if you prefer your yolk to be soft and runny.

8.  If using cheese and it has not been used already, add it now and place under a preheated grill for no more than 5 minutes until bubbling.  Just before serving sprinkle with the remaining chopped fresh parsley and a dusting of smoked paprika.

9.  Serve hot with crusty French bread or boiled new potatoes or chips plus a simple green salad.

Vegetarian Variation:

This is easily adapted as it would be no problem to cook a meat free version, possibly using vegetarian sausages though it would be good without any meat substitute.

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Chicken with Orange & Mint

I usually do not like the combination of meat and fruit together, but I broke my own rule for this as it didn’t seem as if it would be too sweet. I was proved right.  The recipe was very simple to cook and absolutely delicious.  The chicken was beautifully tender in a buttery orangey sauce with the hint of mint giving an unusual twist. It would be a perfect summer entertaining dish, provided you did not want to make it ahead of time.  If you are not over generous on the butter for the sauce it will not be too high in calories, although you do need to use a reasonable amount as the flavour would not be the same without it. The original recipe specified ‘two large knobs’ of butter, so I guess it is up to the cook to decide just how much that is!  Do remember to zest the orange (you may need two) before squeezing.  If you warm the fruit slightly before squeezing it will yield more juice – I always use a microwave oven to do this.  If you do not have fresh mint then wait until you can get some.  The recipe just would not be the same with dried mint.  The addition of the olive oil helps to stop the butter from burning – this and the orange zest are additions I have made to the original recipe.

This recipe was first published by food writer Keith Floyd in his book Floyd on Spain, which accompanied the television series of the same name.

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Chicken with Orange & Mint
(Pollo con Naranja y Mento)
(Serves 4)

4 skinned boneless chicken breasts (4-6ozs/125-175g each)
Salt & black pepper
2 knobs butter (I used about 1oz/125g in all)
1tbsp olive oil
zest of 1 orange
150ml/5fl ozs freshly squeezed orange juice
2tbsp chopped fresh mint
Sprigs of mint & orange slices or some reserved zest for garnish

1.  Rub the chicken breasts with the salt and pepper to season them.

2.  Melt about half of the butter in a frying pan with the olive oil and gently saute the chicken pieces for 4-5minutes, turning once, until they are light gold.

3.  Pour in the orange zest and juice and when it is simmering cover and cook for about 8-10minutes.  When almost cooked stir in the chopped mint.  At the same time add the remaining butter which will enrich and help thicken the sauce.  Be careful that the chicken does not overcook.  It can quickly change from soft and moist to being dried out.

4.  Serve with saute potatoes, or simple boiled minted new potatoes and a green vegetable or salad.

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Creamy Pasta with Bacon & Courgettes

Ever since I removed this recipe from a magazine it has proved to be one of our most popular family pasta dishes. I have lost count of the number of times I have made it, or variations of it, including on holiday last year in France. It is truly quick and easy – as the family know, my motto for holiday cooking is, in theory: ‘If I cannot get food on the table within 30minutes (less if possible) I am not interested’!

The original recipe from chef Jamie Oliver was published on a 2008 Sainsbury’s ‘Feed your family for a fiver’ (ie. £5) free instore recipe card and in various magazines alongside shop advertising. The basic recipe was pasta, bacon, garlic, crème fraîche, courgettes and cheddar cheese, which tastes good, but I have varied it a little in the ensuing months. In the version below I have included items I add regularly, especially as we like a few more vegetables – and somehow it just cries out for the grated Parmesan cheese topping.  Some supermarkets sell packs of mixed bacon pieces which are fine to use for this dish and economical too.

Rather than spoil a whole meal as I once did, be warned that occasionally courgettes are bitter and it is best to try a small piece of each one before adding to a recipe. 

Variation – see below:  
Creamy Pasta with Bacon & Butternut Squash

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Creamy Pasta with Bacon & Courgettes
(Serves 4)

400g Penne or similar sized pasta shapes
250g  Ham/Gammon or streaky bacon (preferably smoked)
2 medium sized courgettes
200ml low fat crème fraîche
1 or 2 cloves of garlic, fine chopped or crushed
40g mature cheddar cheese (or Mozarella)
1 medium white onion (as well as or in place of garlic – optional)
1tbsp olive oil (if using onion)
100g button mushrooms, quartered (optional)
1 medium red pepper, in small chunks (optional)
20g finely grated Parmesan cheese, I use Grana Padano (optional)

1.  Cook the onion, garlic, bacon and mushroom (if using) gently in the olive oil for about 10 minutes, until the onion is transparent and the bacon/ham cooked through.  If you are not using the onion then omit the olive oil.

2.  Meanwhile, put cook the pasta in lightly salted boiling water, stirring occasionally and adding a small dash of oil to stop it from sticking together. 

3.  Slice each courgette lengthways into four pieces and the chop into ½”/1cm lengths.  De-seed and dice the pepper (if using).

4.  Stir into the bacon mixture and cook for no more than 10 minutes until the courgette is soft.

5.  Drain the pasta and stir through the bacon & courgette mixture.

6.  Gently stir in the crème fraîche and heat through very gently making sure it does not boil as it will split.

7.  Grate the Cheddar cheese and stir through the mixture just before serving but do not cook over the heat or it will spoil.  Alternatively sprinkle the Cheddar over the top if not using Parmesan.

8.  Serve in bowls with a sprinkling of Parmesan (or the Cheddar)

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Creamy Pasta with Bacon & Butternut Squash 
Exchange the courgette for butternut squash, peeled, deseeded and diced.  I also added quartered button mushrooms and a red pepper cut into strips.  Otherwise the method is the same as above. 
My family have started to request this in preference to the original!

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Shrikhand with Strawberries

I was delighted to hear about Shrikhand, a delicious and very simple Indian dessert, in a recent repeated episode of the Hairy Bikers Ride Again, a television cookery series I missed first time around. Shrikand is one of the main desserts of Gujerati cuisine. I always find these programmes worth watching, being part travelogue and part food, all delivered with the bikers distinctive and quirky brand of humour.  In this particular programme The Hairy Bikers, Dave Myers and Simon King, were exploring South-East India: the Cardamom Hills and the state of Kerala. 

The version demonstrated on the programme used Pineapple and Pomegranite seeds but when I searched for the Hairy Bikers recipe online the BBC food website provided a strawberry version instead.  I have read about the complementary flavours of strawberry and Balsamic vinegar, which might at first seem rather strange, but this is my first time of trying it and I was pleasantly surprised at the non-vinegary taste.  The Balsamic just ‘sits’ there in the background, but doesn’t dominate.  I have increased some of the quantities in the recipe as the original was only just enough for three people, whilst halving the sugar and Balsamic vinegar in which the strawberries are marinaded. Cardamom is one of my favourite spices and with the saffron, when mixed with the yoghurt, makes a delicate and fragrant topping: simplicity itself.  It can be mixed in seconds, the longest task being the removing and crushing of the cardamom seeds.  I occasionally cook Indian style food for dinner guests and it is often difficult to know what to serve for dessert.  Apart from Kulfi Ice Cream and similar desserts, or a Lassi to drink, a fresh fruit salad is my usual choice. I can certainly see this Shrikhand, or a variation, making a welcome appearance at one of those meals.  I have renamed the dish Shrikhand with Strawberries as the creamy mixture is used as a topping for the fruit and could be transferred to any other fruit of your choice.  I have done some research and have found some versions where the fruit is chopped finer before being added to the Shrikhand, which would also colour it more.  I have also seen mention online of Shrikhand mixed with nuts, in the case of  Food with a Pinch of Love a combination of walnuts, cashews and pistachios, which sounds interesting – some recipes use almonds. There are often recommendations that the yoghurt should be strained, which I did not do, but would produce a thicker version. Here are some alternative recipes: Anjam Anand, BBC Food and The Times Online, plus information from Wikipedia.

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Shrikhand with Strawberries
(Serves 4)

For the Strawberries
350g/12ozs Strawberries
1tbsp caster sugar (2tbsp if you have a very sweet tooth!)
1tbsp Balsamic vinegar

For the Shrikhand
350ml/12ozs Greek-style yoghurt (low fat if you can get it)
4-6 cardamom pods (crack open, remove and crush seeds)
pinch of saffron, soaked in 1tbsp boiling water
3 tbsp fine caster sugar
25g/1oz flaked almonds, toasted

1.  An hour before serving: Quarter the strawberries and place in a glass bowl.  Mix in the sugar and Balsamic vinegar, cover and leave to marinade, stirring occasionally.  Reserve a piece of strawberry for each portion as a garnish, if you wish.

2. Toast the almonds under the grill, watching carefully as they burn quickly.  Set aside to cool.

3.  Make the Shrikhand topping by thoroughly mixing the yoghurt, sugar, crushed cardamom seeds and saffron with its soaking water together in a bowl.

4.  Place the fruit and sugar/Balsamic syrup in glasses or dishes, spoon over the Shrikhand topping. Decorate with a piece of strawberry and some toasted flaked almonds.

Variations:
Pineapple & Pomegranite seeds (as in the original programme)
Apricot & Nectarine
Raspberry & Nectarine

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Pork Sausages Indian Style

This recipe has made a welcome re-appearance in our house having not been made for several years.  It is relatively simple to make, with the very little extra work of cooking with fresh/frozen ginger, garlic and ground spices being well worth it: it beats a ready made sauce from a jar any day!  You know exactly what you are putting into your dinner so you can control and exclude any additives.   I stopped making this recipe when my children were smaller as I had to try to make two panfuls, one for those who liked it spicy and one with little or no spices and it all became too complicated.  I am so glad we can eat it again!

The recipe comes from my original copy of the excellent Madhur Jaffrey‘s Indian Cookery, which accompanied the BBC series in the early 1980’s. The title in the book is Pork Chiplotas cooked in an Indian Style: rather a  mouthful (albeit a delicious one) so I decided to shorten it!  (This book is still available, I believe, having been updated several times.) I have cooked entire Indian themed meals for friends from this and other books of Indian recipes, not always as much extra effort as it seemed.  This recipe is more ‘homely’ than ‘dinner party’, though it would be good to serve to a friend as a simple meal. I have just made a couple of changes and have used more onion than the original.  I tend to use best quality thick pork sausages as I usually have them in the freezer rather than the chipolatas originally suggested. The original recipe calls for 8ozs chipolatas, but I allow more per person.  The original recipe calls for courgettes, but I often substitute okra as in the picture – either are equally good. As it cooks okra exudes a thick liquid and as it does it becomes soft. It is extra important that you do not cook the okra for longer than suggested and that it still retains some of its crispness rather than becoming too soft and sticky. I always serve the meal with either Basmati rice (better than ordinary long grain if you can get it) and/or Naan bread. If you wish, the ginger & garlic mixture can be made in a larger quantity, frozen in ice cube trays and used as required. 

Alternatives: Vegetarian Variation or Side Dish
Grill the sausages instead of frying them so that no meat juices are cooked into the spicy onion/tomato mixture and cook non-meat sausages for the vegetarian diner. Separate a portion of the spicy mixture. Mix the hot chopped non-meat sausages into this, stirring the chopped pork sausages into the remainder.  Alternatively you could use cubed paneer/panir/ponir (a non melting Indian cheese) in place of the vegetarian sausage.  This cheese mixture would also make a alternative or side dish as part of a larger meal.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Pork Sausages Indian Style
(Serves 4)

2.5cm/1 inch cube of fresh ginger, peeled & coarsely chopped
3 cloves garlic, peeled
4tbsp water
225g/8ozs small courgettes or okra, topped, tailed & in 1inch lengths
1tsp sunflower oil
6/8 thick pork sausages depending on size (10/12 chipolatas)
1 large onion peeled & chopped
1tsp ground cumin seeds
¼tsp cayenne pepper
225g/½lb tomatoes, peeled & finely chopped or 225g/½lb can plum tomatoes
½tsp salt

1. Put the ginger, garlic and 4tbsp water into the container of a food processor or blender and blend until you have a paste. (If you do not have a blender then chop them together as finely as possible and add the water separately.)

2. Courgettes: Wash, quarter lengthwise and cut strips into 4cm/1½inch lengths.
Okra: Wash, remove the stalk end and cut into aproximately 4cm/1½inch lengths.

3. Heat the oil in a large frying pan over a medium heat and fry the sausages, turning as necessary until they are brown. Remove and put on a plate.

4. Put the onions in the same oil. Stir and fry gently until they turn translucent and begin to brown. Add the ginger/garlic paste. Stir and fry for a minute. Add the cumin and cayenne. Stir a few times, then add the tomatoes and stir for a further minute.

5. Add the courgettes or okra and salt. Bring the pan to a simmer, cover, then turn heat to low and cook for 10 minutes. (See note above about cooking time for okra.)

6. Cut the sausages into 3 or 4 pieces each, depending on size and add them to the pan. Cover and cook until reheated. This may take up to a further 5 minutes, but we like our courgettes and okra to remain a little crisp.

7. Serve with Basmati rice and/or Naan bread

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