clinging to the wreckage: Comfort Food.

Saturday, 29 May 2010

Comfort Food.

It's still wet, really wet. The first Tropical Storm of the season looks like it is revving up. The humidity is horrendous. The washing won't dry. TBH is struggling with a piece of software that refuses to behave...

So I am serving up good comfort food. No doubt bad for the figure (bit past caring about that now!) but oh so good for the soul.

Bacon avocado hamburgers, first tasted at Lagoonies in St Martens.It's not the same these days, it was redeveloped and is now just one more marina cum restaurant. Shame still time moves on.. It was a dive of a place but there was somebody there who could really cook. Tasted these and never looked back. Just make up your own hamburger recipe. Grill a large bun on each side till warmed and slightly browned.
Fast grill hamburgers.

Assemble with baby spinach leaves, sliced roma tomato, half a slice avocado, burger, slices of crispy grilled bacon. Top with a melted cheese slice and enjoy!

Also on the menu today Double Chocolate Muffins..

90z flour
2 tsps baking powder
1/2tsp bicarbonate of soda
4oz sugar
4tbsps hersheys cocoa powder
1 egg
240ml milk
90ml oil
two handfuls chocolate chips

Sieve flour,cocoa powder, baking powder and bicarb together in bowl. Add sugar and 1 handful of choc chips.
In another bowl mix egg, milk and oil.

When oven is heated to Gas 5, 400 F and muffin cases are prepared mix the two bowls together quickly.Sprinkle remaining choc chips on the top. Once combined put in tins and immediately into the oven
Bake for around 20 minutes until well risen and browned.

I have found that the faster you get them in to the oven once the mix is ready the better the rise will be...

No comments:

Post a Comment

Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.