Keema style shepherd’s pie

Happy New Year!

It’s been slightly longer than a month so I’m going back to a dish I tried a while ago and actually snapped images of because the last month or so there have been some interesting dishes leaving my kitchen, but I keep forgetting to take a pic.

On a Friday I usually try and create something I don’t have time to do during the week and this particular Friday I wanted to see if I could create a passable Keema style shepherd’s pie.

I love original shepherd’s pie, and I also love a curry served with Bombay potatoes on the side, so I imagined that this pie could have all of my favourite parts of a curry in one pie dish.

In this instance I made the keema by using the spice mix from Tom Kerridge’s Pork Samosa Pie but following normal shepherd’s pie creation.

I broke up the minced lamb and put it on a baking sheet in a high oven to brown and get rid of excess fat which is a Tom Kerridge tip.

I then improvised the mashed potato topping by heading down the Bombay potato path but mashing at the end. When I make Bombay potatoes I wing it somewhat but the general recipe I use is almost cooked potatoes, and onion. Then spices including black mustard seeds, turmeric, paprika, chilli powder, and a little garam masala at the end. I left out the onions because I wasn’t sure they would mash well but the rest was a I usually do it until the end when I mashed everything!

I placed the cooked spiced lamb in a baking dish and allowed it to cool just to make sure the mash wouldn’t sink, then placed the potato on top before popping it in the oven until brown and bubbling.

This experiment was most definitely worth a go because the end result was delicious; the only problem I found was what to serve it with. In the end I made up a quick curry sauce using my favourite curry powder (shock horror) and a little tandoori masala powder. I used ground rice to thicken, and chicken stock for liquid. I also whipped up spiced savoy cabbage to go alongside, but I’ll think about the sides more next time!

Keema style shepherd’s pie

Risotto, but not as we knew it

I’m here again… months after saying I would be here more often, so I’m making it my October resolution to post at least one item per month – I can manage that, even with a gazillion migraines!

Anyway… this one is food related.

beef and onion risotto
Beef and onion risotto


Those of you who have perused my mad weekly kitchen diary will know that I like to use up leftovers; it’s probably my favourite thing! When I do my meal plans to create a shopping list I do so with leftovers in mind, after all – if you can get two meals out of something it becomes significantly more economical, and might even give the cook a bit of a break.

So, it was quite a while ago now (but I snapped a pic in anticipation) that I had cooked brisket of beef on a Sunday. It used to be that brisket was a cheap cut but this appears no longer to be the case, hence my determination to get more than one meal out of the pretty small joint.

I had initially pot roasted the brisket long and low with red wine and seasoning, yielding a delicious melt in the mouth meal with gorgeous gravy that I served with Yorkshire puddings, lots of veg, and mash. Now, as mentioned previously, the joint wasn’t very big so the leftovers were a tad meagre. This is where the fun starts, I love to try and create another substantial meal for the two of us out of nothing so I got my thinking cap on that Sunday evening.

“I could do a risotto.” I mused, probably more rhetorical than directed at my husband.

“But it’ll be brown, risottos are supposed to be pale.” C volunteered.

“Who says?!” I retorted, taking that as the brightest green light to go ahead and experiment.

I probably waited until Tuesday as Mondays are very busy and I’m not fit for much by the time work is done. I got the carefully wrapped very small chunk of beef from the fridge along with the leftover gravy, and chopped up the beef before warming up and thinning out the gravy with a little from a stock cube. So, newly adapted ‘stock’ simmering in a saucepan I got on to the actual risotto. I decided this was going to be a beef and onion risotto so I sliced a couple of medium onions (in half and then lengthways which leaves more bite than half moon slices) and allowed myself to sauté them – in a little oil –  past translucent until they had a little colour, which I’ve never done with risotto onions because they’ve always been going into a pale risotto… 😉

Onions ready for additions I added the carnarolli rice and coated the grains in the oil, waiting for the teeny crack in the slightly translucent grain that tells me the rice is thirsty. A ladle and a half of liquid at a time was fed to the rice as I stirred mostly constantly, with only a few exceptions to prep crockery and tidy up. Towards the end of the cooking time I added a chopped tomato for a pops of vibrancy, then with the last ladle or of ‘stock’ I added the leftover brisket, and about forty minutes after starting I had what looked like a decent risotto, but of course the proof would be in the eating.

My beef (brisket) and onion risotto was delish, very moreish. The wine in the ‘stock’ gave a lovely bite, and the beef was meltingly soft.

If I can ever afford to buy brisket again I will definitely be creating this risotto with the leftovers!

Risotto, but not as we knew it

Mumbo ‘Gumbo’

I know there are  at least two different ‘rouxs’.

The first I have a lot to do with when making sauces such as bechamel, and can do it in my sleep. I use a small amount of oil or butter, depending on the dish, add a little flour and cook out for a few minutes before adding milk or whatever liquid is called for. There’s only a small amount of paste created by the fat and flour, but it sits happily being stirred in the pan for a few minutes until liquid is added.

The second, on the other hand – I have read about and watched being made on television but that’s it. Which roux? The roux for a gumbo – the chocolate brown progression from its paler beginnings. I’ve been granted a camera peek into the pot by a few Louisiana chefs, and I’ve read up, but the first time I had any physical dealings was for this particular recipe for Cajun chicken gumbo.

The alarm bells should have rung at the variation, and perhaps a non Louisianan(?) recipe writer. I’m not saying a person that doesn’t hail from, can’t recreate authentic dishes from other countries, after all – I pride myself on being able to do just that, and from various curves of the globe too, but this was a variation on a Creole dish. I initially decided to give it a go because I like the idea of Cajun flavours, omission of file powder (which I don’t have), and the chicken instead of seafood. It’s easier for me to get decent chicken than decent seafood.

So… I’ve now tried twice with this recipe, and it’s very nice – but the roux is a problem. I’ll mention that the first time I made the dish I had exactly the same problem with the roux but still wanted to try again.

Fast forward to a recent late afternoon and after a busy day at work I put a small ham on to boil and prepped the onion, celery, peppers, spring onions, spices, and chicken until I had a pile of lidded containers and a heap of chicken on my red chopping board.

The recipe states, ‘brown chicken pieces – remove – fry onion – then celery – remove both – add oil and flour to start the roux’.

Now, whenever I have watched anything to do with Louisiana roux, it has always been made as a stand alone item, not as part of an ongoing dish. And at precisely this point is where the problems start. It worked out at around 2tbsp oil, plus residue in pan to 5tbsp flour. Both times of making this recipe, at this point, I started to struggle because the measly amount of paste wasn’t browning, it was just sticking more and more to my cast iron enamelled pan. I think I stirred, whisked, stirred again for over an hour yesterday trying to get that roux to turn, to no avail. Confused, bewildered, and frankly knackered I grabbed my phone with the non stirring hand and ventured on to YouTube where I found a very nice gentleman’s tutorial. Sure enough, he was ‘just making the roux’, and his ratio was a 1/1, a cup of oil to a cup of flour. In twenty minutes-ish he had cycled through the various shades needed for smothered pork, etouffee, ending up at the lovely dark roux for gumbo. He then said to decant into a container and cool, later to be used as part of a gumbo.

After listening to, and watching that tutorial I decided to just carry on with the roux as was – after all, the flour was definitely cooked – and aim to make a proper roux another day to be used in recipes. I was on my last legs and it was getting late.

After adding the spices then the liquid (stock) I had to sieve the result into another pan because the flour had cooked for that long I couldn’t whisk out the lumps, I added the browned chicken, onions and celery, and peppers then let it cook for a while, hoping it would reduce too. I added the merest sprinkle of chicken thickening granules to replace the flour that had dried.  Nearer the end I added chopped ham, parsley and at the very end the spring onions.

In the meantime I cooked rice for the middle of the bowl, but at that point I was sick of the sight of this meal so I didn’t eat much. It was good though, even if the roux was wrong, but I’m looking forward to making the roux properly and eating the difference.

Cajun chicken gumbo

I’m not sure if the recipe writer was getting their rouxs mixed up, because the order of use and the method are very similar to the way a French roux might be used in a dish with meat and a thick sauce. Or maybe they have a magic pan!

I will make this dish again because even made improperly the flavours are great, but I’ll have made the roux first… so the recipe will be tweaked to within an inch of its life! I’ll let you know how I get on!


Mumbo ‘Gumbo’

My mad weekly kitchen diary-ish

I’m sorry. I disappeared. There’s been quite a bit going on, and I’ve wanted to write this post since xmas, but I mislaid my images. Months later and hours of trawling through Twitter to find my original post with the images on here I am, finally! And not actually a diary, so there’s that too!

The dish I have been dying to post about is biscuits and sausage gravy.

I first came across this dish – well it was just biscuits and gravy – some years ago when I was visiting family in the States and it was ordered by my sister’s boyfriend at the time.

I was intrigued. Not intrigued enough to order it myself, because my British inner voice was yelling ‘He’s ordered a scone! And it’s got white sauce on!’ but I was interested. Fast forward a few years and the dish would pop into my head intermittently, so I decided that I wanted to make it around xmas time, which is when I try and create interesting breakfasts and brunches.

Here is where the problems started… It took a while, because most ‘recipes’ on the interwebs start with ‘open the can of biscuits’, which frankly is not a recipe, and I can’t buy biscuits in the UK. Not those biscuits anyway, and I don’t think our biscuits, for example Rich Tea or Custard Creams will do quite the same job.

I could have used a British scone recipe, but I wanted to be as near as possible to the biscuit recipe so I persevered.

Anyway, sometime last year I found a good and proper recipe for biscuits and sausage gravy so I made plans to have all of the ingredients I needed for the festive period. Luckily, I managed to get buttermilk which was the main hurdle, and as for the sausage, it wasn’t going to be American sausage but I live in Cumbria (used to be called Cumberland) so using our fabulous Cumberland sausage was a no brainer.

biscuits and gravy
Biscuits and Cumberland sausage gravy!

Now, I’m not the biggest sausage fan, but Cumberland sausage is delicious. I use it also for sausage rolls, and the stuffing for my turkey during festive period. Proper Cumberland sausage doesn’t come in links, but one length. It’s thicker than most sausages, although one can purchase ‘thin’ from certain butchers. The recipe is usually just pork meat and fat, seasoning, and maybe breadcrumbs but Cumberland sausage is quite dense so maybe not.

So… I followed the recipe for the biscuits as closely as possible, but I swapped out the vegetable shortening for lard as the hydrogenated fats in solid vegetable fat that I can buy here are worse than solid animal fat, and I used rock salt instead of kosher. Everything else was kept the same. I then flattened and cut, then threw them in the oven.

Next I started on the sausage gravy by removing the sausage meat from its skin then fried it off as per the directions, added the onion and cooked that before removing the solid stuff from the pan.

I added a little oil to the pan (I didn’t use butter as I didn’t need much) then put the sausage back in and added flour, stirring. It became very claggy as effectively what I was doing was starting a roux with added sausage. I cooked that off for a while before adding the seasoning and then the milk a little at a time. I didn’t measure the milk; I added it in stages until it was the right consistency by eye. I like my sauces thick. The aroma at this stage was amazing as Cumberland sausage always smells wonderful, but had just been elevated.

Now I must admit it was a bit of a slog for brunch because at that point in the festive period I am in ‘hardly any cooking’ mode, but it would be easy to prepare a most of it ahead, after all – I followed this recipe when there were only two of us so we had leftovers for days! And Days! And I froze some.

Can I just say, you probably shouldn’t biscuits and gravy every day, but it was absolutely a-mazing, and it will be a yearly thing for us from now on. I split the scones – sorry, biscuits – horizontally in half as per the recipe pic, and we spooned on the gravy that was still in the pan in which it was cooked in the middle of the table.

Brits… If you haven’t tried this you should!

My mad weekly kitchen diary-ish

Whisky Tango Foxtrot!*

If you’ve landed here for a review of the film Whiskey Tango Foxtrot, the 2016 film, I’m sorry you’re out of luck (note the different – Scottish – spelling of whisky, in a bid to distance this post from the film)

No. Although it could be likened to a film, perhaps a disaster movie, even perhaps in the genre of apocalyptic, this is about the real life nightmare that is Drumpf.

I’m not going to use his real name; I don’t respect him enough for that, so I’m using his apparent family name, as it was when they arrived in the U.S as immigrants. Oh the irony.

Anyway, the reason for the title is because I, and probably a few others, at least once a day are exclaiming “WTF?!?!”

And I’m not going to talk about the vileness he spewed on the run up to the election, his lies, his calling people names which is frankly just rude, or that he couldn’t debate if his very bad hair was on fire. okay… I talked about it a little…

And I’m not here to talk about the fact that he ‘won’ the election, well – the Electoral College at least. He didn’t win the popular vote which is very fitting.

No. I’m here to say “WTF?!?!” to the U.S government and its handling of the tiny handed orange man child since the election.

I thought that ALL presidential candidates were pushed to release information, ya know… things like tax returns. It may not be law, but it appears to be protocol. Why isn’t Drumpf being held to account?

I have heard that there are allegedly many lawsuits against the person that is now president. Why isn’t he being held to account?

I have heard that he is allegedly hawking his wares. Ya know… of the businesses he is supposed to no longer be attached to? Allegedly pushing foreign diplomats to stay at his hotels? Why isn’t the REST OF GOVERNMENT stopping this? There IS a conflict of interests, and you SHOULD BE doing something. If nothing else, this is going to be the grubbiest presidency of all time. You are allowing a ‘For Sale’ sign to hang over the U.S.

I have heard that he is still using an unsecured mobile phone (probably because the secure phone is larger and he would struggle, with his tiny hands) when others have not been allowed to. Why isn’t Drumpf being made to do as his better predecessors have done?

U.S departments are being censored. Why isn’t Drumpf being held to account?

Look, I know the Republicans will just be happy to have your person in power, but are you really so weak and sycophantic that you will let him ride roughshod over the sanctity of the institution that is supposed to SERVE THE PEOPLE??

Make him wave when he reaches the top of air force one, make him turn in his phone, and while you’re at it STOP HIM TWEETING, FOR THE LOVE OF ALL THAT IS SANE!!

Make him treat departments with respect, respect for the knowledge that they so clearly have and that he so clearly doesn’t.

Commit to transparency. It’s been a week, and we could be hearing about North Korea when we hear of media blackouts, censorship, and propaganda.

In short, remember the tag line of an old Pirelli Advert…

Power is nothing without control.

And your supreme leader is out of control.



*I know I don’t live in the U.S, but a lot of people I love do, and what Drumpf is allowed to get away with for the next four years may well affect the rest of the world, so I’m having my say. Well, a little… I could go on for hours.


Whisky Tango Foxtrot!*

My Mad Weekly Kitchen Diary

Okay… I’m not the biggest fan of macaroni cheese, because I’m not that keen on pasta, but occasionally I bite the bullet and make it because it fits with that week’s menu. I like to balance my week’s food as far as possible so that will include some sort of pasta.

Anyway… This was one of those days, and this day I also happened to be craving a dish my foster mum used to make which was white fish in cheese sauce, with potatoes and peas. This day, I had to use pasta though (booooo!), so I pushed my craving down and tried to come up with a pasta dish. The thought of fish and cheese sauce constantly tried to reach the surface, and ultimately gave me the idea of ‘Seafood macaroni cheese’!

I had basa fillets in the freezer along with prawns. I also had mussel meat in said freezer but didn’t think mussel meat would look very pretty.

I tend not to follow a recipe when I make a roux, I just use equal parts of butter or some such* and plain flour, then add my milk a little at a time until the sauce is the consistency I want. But as a guide, 1 heaped dessert spoon of flour/butter makes about 500ml (a pint ish) of sauce.

In this instance though, I poached the basa in milk, then used that milk to make the sauce before adding grated mature cheddar until the sauce was very cheesy. When the sauce was complete I added the defrosted cooked, peeled prawns and warmed them through before adding the basa and cooked macaroni. Once I’d piled it all into a baking dish I sprinkled panko breadcrumbs mixed with a little parmesan over the top and shoved it under the grill to brown. I didn’t want the seafood to overcook by baking.

The resulting Seafood mac and cheese was delicious, and it definitely upped my enjoyment rate!

Seafood macaroni cheese
Seafood macaroni cheese

*Sometimes I use sunflower oil instead of butter because I’m melting it anyway.

My Mad Weekly Kitchen Diary

A methi in my madness?

Some occurrences are just weird, and this rambling perhaps will highlight that, or may highlight that I’m seeing something in nothing…

My father died some years ago, at least nine years. You may think it’s odd that I don’t know down to the minute the time of his demise, but we were estranged, I hadn’t had contact with him for many years before I found out he’d died.

A kind friend of his gave me a few personal effects, cookery books and the like, for which I was very grateful as the few good memories I have of my father are food related, he was a fantastic cook, of many ethnic styles. Amongst the personal effects was an old exercise book in which he had written many recipes; there was even a recipe written in my probably twelve years old handwriting that he must have dictated as he tested and cooked a dish.

The Exercise Book
The Exercise Book

So… In the years since I’ve had the book I’ve read it from cover to cover, and looked at each piece of paper he tore from magazines and stowed amongst the pages. One of my hobbies is reading cookery books (then not following the recipe), and as such I’ve read my father’s book many times. In fact, I look at it so often I keep it on top of a pile of books on the coffee table shelf.

The pile of books!
The pile of books!

So here’s the weird bit… two Sundays ago I was building a new TV unit in a bid to stop the kitten from strangling herself amongst the wires that the old open TV unit did nothing to hide, but on my own it was difficult to keep the unit straight, so I had the brainwave to prop some of the unit on books. I was kneeling by the coffee table so I was able to grab from my pile of mahoosive cookery books to create a level. The exercise book, being the smallest was not needed so I pulled it from the top of the pile and placed it on the table top. I then used the three cookery books on the pile to bolster the unit whilst I put in the locking cams.

I happily worked away for some time building the unit, then just happened to glance at the last book that would usually be the bottom of the pile, and noticed a lone piece of paper on top of said book with my father’s handwriting on. I reached for the paper and scanned it, and the hairs on the back of my neck stood up…

The lone piece of paper!
The lone piece of paper!

You see, my favourite Indian curry is ‘Methi’, which is a rich dark sauce made with fenugreek leaves. It’s difficult to get in a takeaway; it’s not that usual in Indian restaurants, so of late I’ve been trying to recreate it myself from a solitary recipe I found online, again recipes are few and far between.

My father's recipe, previously unseen!
My father’s recipe, previously unseen!

I can honestly say I have never seen that recipe of my dad’s before, and my love of Methi based curry was nothing to do with my dad, so I didn’t realise he had ever made it, and in all of the times I pored over that book I didn’t see that slip of paper, I would go as far as to say it wasn’t there, and it wasn’t sitting on that book either. It’s like it was put there so I would notice!




A methi in my madness?