As it’s well-known that I love cooking and cookbooks, and so I am fortunate to be given interesting publications from time to time. Including one called simply Turkish Cookery which can be an inspiring start to finding a new recipe.
There’s only one problem, the 1992 book from Net Turistik has its own style of English to work around. The pictures of the food always look very authentic Turkish food even if the names of the dishes may be lost in translation – how do you fancy an egg dish called woman’s thigh for example?
As you’d expect, there’s a good number of lamb (mutton) dishes and a recipe for ‘meat with bones cut from the loin’ caught my eye as it included pairing the meat with dill. More usually associated with fish, dill is a lovely soft herb and, hoping that this wasn’t simply a mistake, I was interested to see how it went with the new season lamb.
A quick google search revealed that this combination is quite common in other parts of the world including Sweden where lamb, lemon and dill seems popular. So, translating ‘3 salads’ to handfuls of baby spinach, and adding in some potato to make this a one pot dish – I cam up with a whole new recipe.
If you’re thinking about what to do next weekend and fancy giving your mum a home-cooked treat, I’ve done a coupl eof recipes which are very simple and use pretty ordinary ingredients but that cook up a treat.
For a fresh and luxurious starter, there’s a salmon mousse and then for the main the traditional favourite Homity Pie.
I came up with this simple one-pot recipe that’s inspired by the clean tastes of Japanese cookery and uses surprisingly few ingredients for such a big flavour. If you’re lucky enough to live near a Japanese or Chinese food store then there are broth products available although I used an well-known basic consume powder from a major supermarket which worked just fine and gave the dish the slightly glutinous texture you’d expect.
It’s an easy and complete meal with no need for accompaniments – check out the ingredients and step-by-step instructions on my page at Farmer’s Choice here.
Guest blogger Katy Runacres has cooked up a treat with this recipe for famous northern dish Pan Haggerty.
She says: “This is a recipe originally from Newcastle and the Northumberland region. It is thought to be originally made by Geordie coalminers to warm the belly and fill you up! It is a one pot meal which is similar to a potato gratin but a true British Northern recipe.”
According to the Information Britain website, the addition of bacon marks the start of some luxury for “a dish that tells a story of poverty and ingenuity, and also of the close links that Northumberland had and has with Scotland – the root of Haggerty is said to be the same as haggis , both derived from the French hache, meaning chopped.”
It’s a very easy and simple recipe with not too many obscure ingredients. This recipe makes for two hungry people.
4 potatoes (peeled)
1 carrot (peeled)
1 onion (peeled)
4/5 rashers of bacon chopped up
4 handfuls of good cheddar cheese or similar hard strong flavoured cheese
Salt and pepper
Vegetable or meat stock (get one pint ready but may use less)
Thinly slice carrots, potatoes and onions.
Fry your bacon in a little oil in a pan.
Empty the bacon from the pan and take off the heat.
Start layering the thinly cut potato, carrot, onion and the fried bacon in the same pan, layer by layer.
Once you have done this, add vegetable stock so it just covers up and over the top layer.
Let the whole thing simmer at medium heat for approximately 30 minutes with a lid on. It will bubble away!
Add grated cheddar cheese to top, and a little salt and pepper.
Put your grill on in oven then place the pan under the grill until the cheese is all melted and golden.
Once all is ready tuck in with a fork or spoon and have some bread on hand too to soak up all the juices.
I’ve picked out the following five food related books as they all have some sort of northern connection and have been featured here on the blog. The links go to pages where the books can be ordered. Any suggestions for more? I’d love to compile a wider list of books so please do feel free to get in touch with more.
Bradford’s Patel family have have branched out and today publish a vegetarian cookery book with recipes from their high-profile restaurant.
The Patels, who run Prasha in the city, were the surprise stars of the popular TV show Ramsay’s Best Restaurant in 2010 and many of the recipes have been developed by Kaushy Patel who learned to cook as a child on her grandmother’s farm in northern India.
Bobby Patel, operations director at Prashad said: “Prashad means blessed food, and Kaushy has a clear belief that her feelings and love are very much part of the food.
“The Prashad team is determined to show that vegetarian cuisine can be interesting, exciting, and innovative and, above all, taste great!
“We are delighted that we are now able to share our favourite recipes and encourage more and more people to enjoy the flavours and tastes.
“Kaushy challenges even the most committed carnivore to tell her, and mean it, that they missed the meat.”
Published by Saltyard Bookson today, the hardback book will include over 100 Indian vegetarian recipes from simple pickles, dips and street-food to sumptuous family feasts.
Prashad is the only restaurant in Bradford with an AA Rosetter and played a key role in the team that secured the title of Curry Capital of the UK for Bradford. The book will be available at all Waterstones stores (£25) across Yorkshire and will be the Book of the Month in October. It will also be available from Amazon and other download retailers as an e-book – buy it here Prashad Cookbook: Indian Vegetarian Cooking
If you want to take your food planning mobile, you could pay for celebrity tips or give some of the free iPhone and iPad apps a whirl. Taking a look at The Sunday Times top apps today it seems that celebs are cashing in with apps which will cost you – Jamie’s 20 minute meals (£4.99), Nigella’s quick collection (also £4.99), and River Cottage every day at more modest £1.79.
But the list also highlights some worth a try out for free. Here’s three that caught my eye if you want to shun the slebs;
VeganYumYum mobile; lets you search, view, and organize veggie recipes from the award-winning food blog, VeganYumYum.com.
Boskoi; The only android app to make the list is also open source and helps users map wild food available for a bit of foraging. Made by the foragers at Urban Edibles in Amsterdam Boskoi is an Ushahidi-based app that comes with a few foraging guidelines. If you don’t have an android smartphone, the service is also available on the web.
All recipes.com dinner spinner; Like the website, this iphone app lets you search for recipes by ingredient or time allowable or by popularity and makes the recipes sharable.