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@k-kitchen-blog
My new store cupboard
Behold - my new store cupboard! I finally painted the shelves in the old school cabinet (ashamedly purchased about 4 months ago) to jazz it up a little. I like how I can see what I've got through the glass doors. The K's Kitchen jam jars sit proudly on display. How long this will stay tidy is another matter, but for now I can still pretend I'm Nigella...
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Jammin' Blackcurrant Jam- K's Kitchen
Yet again I am sporadically updating this blog - you know how it is when you have a desk job, the last thing you want to do is stare at a computer screen again the moment you get in the door. Maybe one day my fridge will photograph and upload my posts using nothing but a hand gesture. But for now, I have only myself to blame.
I've been cooking some tasty meals as usual but not often do I get off my backside to make preserves. I was kindly given a large box of blackcurrants, and with the idea of sorbet swiftly dismissed, jam came into the equation.
The basic premise is to cook fruit with its own weight in sugar, and sterilise everything and anything the jam will come into contact with - that I knew. But did I need lemon juice, or pectin? After searching for a few ideas, "Woman and Home" have a to-the-point recipe that did the job very nicely.
Newlyn Crab Tagliatelli  K's Kitchen
Ok, so we went to Cornwall, and guess what? There were fishmongers peppered all along the marina. What a treat to buy some fresh crab caught on the day!
Here's how you do it;
Ingredients Serves 2
 1 tbsp olive oil
 1 banana shallot finely chopped (or a couple of spring onions)
 150 - 200g crab meat (can be a mixture of brown and white)
 1 dried chilli finely chopped (or flakes, to taste)
 6oz tagliatelle
 2 tbsp double cream
 Grated rind and juice of half a lemon
 40g grated parmesan
 Chopped chives to garnish (I used spring onions on this one)
Method
Heat oil in saucepan, add shallots and saute gently until soft
Add crab meat, chillies, lemon ring and juice, season
Bring a large saucepan of water to boil. Cook pasta, adding a pinch of salt and a glug of mild olive oil which helps to prevent the pasta sticking together
Add cream to crab mixture and bring to the boil for a minute or two
Drain pasta, add to the crab mixture and mix well
Garnish with chives and serve with parmesan
Carry on cooking
I may have fallen off the blogging wagon for the past month, but I didn't forget to photograph the trials and tribulations of my cooking. Here are some of the highlights!
Halloumi burgers with homemade red pepper humous
from Bill's: Cook Eat Smile by Bill Collison
Following on from the Bill's evening meal review, I've also bought the book of the most popular recipes used in Bill's. The design and photography in this book is really polished and really suits the image of the grocer's/café. There isn't the great amount of recipes in this size book as I would expect, as many pages are filled with beautiful 'food porn' photography and a few words of seasonal wisdom. But this isn't entirely a bad thing, it's just a pleasure to flick through on a coffee table, even when I don't intend on cooking anything from it for a while.
So, I made the burgers along with the humous. It was delicious even though it's squeeky cheese, but when griddled it takes on a charred smokey flavour, and all the trimmings of roasted red pepper, toasted sour dough bread, rocket, chilli jam and humous make it a really special vegetarian delight. If you can't be bothered to make red pepper humous, buy some for a quick, easy, healthy and filling meal.
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Bill's Produce Store and Restaurant - Lewes
The Original Bill's finally opens in the evening!
Whilst I haven't been cooking quite so much lately, I have been eating out on several occasions, which is more than usual! It's time I reported some of my experiences whilst out and about.
Bill's has a special place in my foodie heart, as it's where I started getting really interested in food, although when it first started out as a green grocer's-cum-café it served boiled eggs on toast, beans on toast, sausage sandwiches and the "Bill's Breakfast". Ordinary these may sound, but I was always captivated by the innovative presentation of the dishes and the quality of the ingredients. Not to mention the furniture using a blend of painted metal garden furniture outside, battered wooden tables indoors with old church chairs, mis-matching stripey coloured mugs and sugar cube laden dishes. I loved and still love everything about it. Except one thing - you cannot get a table at lunchtime without booking in advance, it's always so busy!
So, down to the nitty-gritty - the meal, all four courses of it! The menu is simple, retaining some of the much loved regular lunch dishes (fish-finger sandwiches for dinner, anyone?). I love a straight-forward menu, it usually shows the dishes will be super fresh, and the kitchen will deliver them consistently. There are of course 3 specials, 1 starter, 1 main and 1 dessert. I chose the special for the main, fresh porcini mushroom stuffed half-moon shaped pasta with a sage and Gorgonzola butter sauce. It was perfect, the pasta was al-dente and there was just the right amount with the right balance of porcini flavour and sage. Prawn cakes were the starter, these came in an unexpected spherical shape, which suited the mixture very well. It was served on a bed of lettuce with a sweet salsa of mango, chilli, coriander and lime. Prior to this I had a 'Hedgerow Fizz" cocktail of sparkling white wine, elderflower cordial with blackberry, and a good chunk of crusty fresh ciabatta and some very large fresh olives. The meal was finished with a dessert of vanilla pannacotta with seasonal berries.
Bill's gets a solid 9/10.*
*1 point lost due to not having the best alternatives to cater for a certain pain-in-the-backside nut allergy of mine. That's why there is a Cadbury's flake with the pannacotta instead of a homemade almond biscuit! There were also supposed to be walnuts with the pasta, which could have been substituted with pine nuts (despite the name these are a seed!).
A Lovely Tart Torta di broccoli, pancetta e Gorgonzola - Mama's Italian Cookbook
This is a beauty of a tart, combining the flavours of pancetta and melting Italian blue cheese, sprinkled with pine nuts. There isn't much cooking involved in this, just sautéing the pancetta and chopped red onion together, steaming the broccoli for 5 minutes, spreading over a rolled out puff pastry sheet on a baking tray, dotting with cheese, and adding pine nuts. Cannot go wrong!
Spaghetti Tetrazzini Jamie's Italy (see recipe here)
Admittedly a bit late on uploading this dish, this was the Valentine's Day meal of choice, which deserves a mention as it's an delicious and indulgent little number. A bit of slushy trivia, this was one of the first meals I made for my husband when I was a student, transporting it ready-made in it's pyrex dish and placed lovingly on the passenger seat of a Fiesta before driving it 30 miles to another oven.
I love pasta with wine, cream, chicken and mushrooms. This is just another variation of that combination, but one that can be baked in the oven to achieve a crunchy golden parmesan topping. I wouldn't say it's the healthiest meal of the week, but certainly is a good one for an occasional bout of gluttony.
Pancake day
It's that time of the year again. Every year when I've eaten these I wonder why I don't make pancakes more often, but once the day is over we seem to forget about them. Note to self; must start making savoury pancakes like the Galette bretonne in France, they are so delicious!
We had the pancakes 3 ways - classic lemon and sugar, chocolate spread and Bonne Maman apricot compote. Lemon and sugar always wins.
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Turkey Meatballs in Tomato Sauce Nigella Kitchen
When it's not Christmas, free range turkey is pretty cheap, especially mince. This is a perfect recipe to get the maximum flavour out of a fairly bland meat. I recommend making this for friends or even just 2, with leftovers for the freezer or the next day as it keeps well and is easy to make alot of it in one large pan. View the full recipe here. It can be served with pasta, rice or fresh crusty bread. The one problem I experienced with this recipe is that the sauce ends up really thin. To cook the meatballs, they have to be submerged almost completely by the sauce, so quite a bit of water has to be added to bring it up to the right level in the pan. To rectify this I let the sauce bubble for an extra 15-20 minutes, stirring intermittently to stop any meatballs sticking to the bottom of the pan. This helped the sauce reduce down enough to be served with pasta, and it was still delicious.
Brioche au chocolat from K's Bread Machine
My work colleagues were faced with a rather large quantity of chocolate brioche when I brought some in for a breakfast treat. It's not quite like the sweet cakey stuff in French supermarkets, it's more like the density of a loaf of bread that you can spread your condiment of choice onto. The recipe came with the bread machine, but instead I used the 'raisin' mode and added chopped dark chocolate to the raisin dispenser of the machine, which is automatically added half way through baking so the chocolate stays together and doesn't completely melt.
Tomato Curry with Coconut Rice Kitchen - Nigella
A dish so simple and cheap to create, and so tasty, definately a winner!
Serves 2
Tomato curry ingredients:
500g cherry tomatoes (halved)
1 large onion (peeled and finely chopped)
2 cloves garlic (peeled and finely chopped)
1 tsp turmeric
1 tsp mustard powder (I used Dijon from a jar)
1 teaspoon hot chilli powder (or to taste)
1 teaspoon garam masala
200g of peas
1 tsp sea salt
Method In a pan (with a lid) heat a tablespoon of preferred cooking oil, cook onions on a low-med heat, stirring the salt as you go for 5 minutes or so. Stir in chopped garlic, then tomatoes and all the spices, and cook with the lid on, on a low heat for 20 minutes. Stir in the peas and cook for a further 5-10 minutes. Whilst this is cooking, prepare the coconut rice.
Coconut rice ingredients:
2 spring onions (finely sliced)
1 tsp nigella seeds or black mustard seeds (I used black onion seeds)
150g basmati or Thai rice
200ml coconut milk
300ml boiled water for rice
juice of half a lime
Method Heat oil in a smaller saucepan with a lid, add spring onions and seeds and cook for 1 minute, stirring.
Stir in the rice, coating it in the oil, and pour in the coconut milk and water. Bring to the boil, turn the heat down low and put the lid on. Cook for 15 minutes until the rice is cooked.
Fluff up the rice with a fork as you pour in the lime juice, and serve with the tomato curry, yum!
Roasted Sweet potato and garlic soup served with fresh homebaked bread
The story goes like this - six sweet potatoes in the vegetable basket in need of using pronto, a Sunday morning's worth of time, a few clicks online and a recipe is found all the way from Oz. Prior to this I had rooted through a few books, but they all instructed the sweet potato to be boiled. If there's enough time it's definately worth baking the sweet potato and garlic, as it amplifies the flavour, and nothing beats a sweet roasted clove of garlic. I could eat a bowlful of them if it wasn't going to make me stink for a week! Also, If there isn't fresh chicken stock on the go, a stock cube does the job just fine, just use less salt, or leave it out altogether.
Roast chicken complete with trimmings by K's Kitchen
No I didn't make my own stuffing, Paxo helped me out this time, but the gravy was lovingly slaved over by simmering half an onion and bouquet garni in water, with the chicken juices and a bit of cornflour added later on. If I'm quite honest it turned out rather grey, so I cheated and added a dash of ground turmeric to bring it back to a reassuring golden colour. I must work on my homemade gravy, it is far from the perfection I'm used to from mum's that's for sure. The meat was served with roasted carrots and potatoes with thyme and olive oil, and green beans and peas.
For the first time I used a (metal) chicken brick to roast the chicken. It kept the chicken juicy throughout the cooking time, and was easier to clean the pan afterwards because it prevented bits from catching and burning. A recommended bit of equipment from me if you cook a joint every week for a Sunday roast (which I don't do!).
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Spag Bol By K's Kitchen
I can (almost) make a spag bol with my eyes shut because its such a forgiving recipe. It can be made with or without red wine, red or white onions, grated carrot or chopped celery, fresh or dried herbs, canned or fresh tomatoes, marmite or beef stock - the variations are endless! Saying that, I will always use red wine unless (god forbid) we've run out of the precious stuff. Fresh finely grated parmesan is a must on any pasta dish as long as it isn't fish-based (I hear the Italians have unwritten rules about such things!).
Chicken in Marsala and dill sauce Gino D'Acampo
I've disgracefully fallen behind with the blogging in the past week, but I haven't failed to snap a good dinner on camera! This one feels like a real treat as the sauce features both fail-safe ingredients; booze and double cream - marsala to be precise. You could get away with sherry instead, but on this rare occasion I actually had the correct said booze in the cupboard from a previous recipe. The dill adds a delicate aniseedy touch to lighten up the heavy double cream. I am used to buying dill for fish recipes, so it made a refreshing change to add it to chicken. Again with my substitution suggestions, chives would work well as an alternative to dill.