BUBBLE AND SQUEAK

Good Morning to you,

For the past couple of years there has been a lot of discussion about how much food is wasted by the average family here in England.

How times have changed.

I remember as a child, my grandmother Ivy, and my mother Phyllis, did not waste a morsel of food. Any scraps of food which were left over, were always used the following day as part of another meal.

For instance, each Sunday, Phyllis would cook a roast dinner, which interestingly never included chicken, as chicken was far too expensive for the average family to buy. Any meat which was left over from the Sunday roast, was placed into the cold store to use the following day.  

I have vivid memories of Phyllis clamping her mincing machine, onto the kitchen table and then slowly, she would turn the handle, then feed the meat through the mincer. The resulting minced meat would then be added to a gravy. The potatoes were peeled, cooked and mashed to make a shepherds pie, other times the meat was added to vegetables and gravy to make a pastry pie.... nothing was ever wasted.  Her pantry was not laden with food, as ours is today, but she was, out of necessity, a very creative cook. Times were hard in the 1950's and remember the rationing of food, here in England, did not end until 1954. 

As children, we were never asked what we would like to eat, we were presented with food which Phyllis knew was good for us and what she could afford.  We were given three meals a day with no in between snacks. Back then it was breakfast, dinner and tea and once our tea had been eaten, that was it until the following day, when we had breakfast. 

It was a different story when we visited Nan Ivy and Gramps because I always had hot chocolate and a biscuit before I went to bed.... but my grandparents always spoilt us, as I'm sure you spoil your grand children.

So why do you think there is so much wasted food ?

Is it because, when shopping we shop with our eyes, which encourages us to  buy more food  than is really needed?

Is it the weekly shop itself, which is to blame, because again, we buy too much food, so when the end the week arrives, any food which is left in the fridge is thrown away.

Is it because, after a long day's work, mums and dads are so tired when they arrive home, that they are too tired to think about what to cook?

Now  please  don't  think  I am  being  judgemental, because I realise life is different today, but what concerns me is, I really  believe  that  there are many children, who are  growing  up, that will not know the pleasure of cooking, but  more importantly, they  will grow up thinking, it is normal to throw away unused food and that buying convenience food, is the only option open to them, and I, for one, feel that is such a shame.

So today, I thought, as I was talking about Phyllis, I would recreate a meal from my childhood which Phyllis used to make.  

.... and here it is, bubble and squeak.  Phyllis often made bubble and squeak with the left over Sunday vegetables. Now don't you just love that name.  I know most of you will know what bubble and squeak is, but just in case you have never heard of it, it was and still is, a way of using leftover food, to create another meal.  As a child I loved bubble and squeak. Phyllis told me that the name bubble and squeak came from the fact that the ingredients, when cooking, would bubble in the pan and make a squeaking sound. I know there are other explanations, but I love Phyllis' version.

So it's on with the pinnie and the music I am listening to today is,

the very lovely, Canadian, Michael Buble singing After All featuring his  fellow Canadian Bryan Adams. This song makes me dance around the kitchen... I can hear you saying there are a lot of songs which make Daphne dance or sing, but its true, if I hear a piece of music that I love, I really do dance and sing.... the added benefit is that its a couple of hundred steps towards my daily quota of 10,000 steps.

So while I am organising my ingredients.... when you know what they are you are going to smile, I am listening to.... and yes, I'm afraid I have to say it, singing along with Its a Beautiful Day.

INGREDIENTS 

YOU WILL

NEED

TO MAKE

BUBBLE AND SQUEAK

12 sprouts ~ pre-cooked

6 large potatoes ~ pre-cooked and mashed

1 onion chopped

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1 teaspoon of dried chillies (optional as

Phyllis would never have included chillies)

2 tablespoons of olive oil

1 tablespoon of unsalted butter

HOW 

TO MAKE

BUBBLE AND SQUEAK

Finely chop the onion.

Place 1 tablespoon of olive oil 

into a wide pan

and 

add the chilli flakes. Cook for a minute.

Add the onions and

cook until the onions are

golden in colour.

While the onions are cooking,

slice the cooked sprouts into

smaller slices.

Place your pre-cooked mashed potato

into a large bowl

and

add the cooked onions,

the sliced sprouts

salt

and

pepper

and

mix every thing together.

Form rounds as big or as little as you want. 

Press the rounds to flatten them.

Place the remaining olive oil

and

the butter into a wide pan

and melt the butter.

When the butter has melted, place the rounds into the pan and gently brown.

 When one side is brown, turn over very carefully and cook the other side until it is golden as well. If you are worried that the bubble and squeak might fall apart, don't worry, brush some of the olive oil and butter onto the top of the bubble and squeak and place under the grill.

I then place them into a 140C oven to keep them warm whilst I cook the rest.

.... and when they are all cooked and ready to eat, George likes his doubled up.  So I pop some feta cheese onto the first bubble and squeak and pop the second bubble and squeak on top.

Alternatively if I am making them for Sunday breakfast, I grill some bacon and pop a poached egg on the top..... which is always a hit with George.

Did you by any chance hear the sound of the bubble and the sound of the squeak?

Take care and I will see you next Thursday.

This week I will be joining,

 Sinea from Ducks 'N A Row

and

Joanita for Snickerdoodle Sunday

and

Miz Helen for Full Plate Thursday

HOW TO MAKE CORONATION CHICKEN

Good Morning to you,

Do you have a recipe, that as a young woman, you used all the time, but as time went by, and your cooking repertoire grew, the recipe was placed in the back of your cookery book and forgotten about. 

I have such a recipe. 

As a young married wife, one of my 'go to' recipes was Coronation Chicken.  

... but I did not know it's origins, until much later. I discovered that Coronation Chicken was quite a special dish in the 1950's. The creators were Rosemary Hume and Constance Spry, and they created Coronation Chicken as a celebration dish, for the Coronation of Queen Elizabeth II in 1953. 

The recipe I was given many years ago, uses cooked chicken, mayonnaise, curry powder and apricot jam instead of mango chutney.... yes that's right, you read correctly, apricot jam.... because at the time, mango chutney was a very exotic ingredient. The sauce was then mixed with cooked chicken and the end result was what I know as Coronation Chicken.

I have not made Coronation Chicken for many years, and had quite forgotten about it, until last year.

The reason for the resurrection of this dish was a family New Year's party, when each of us were asked to take along a dish to add to the buffet table. Whilst I was thinking about what to make, Natasha suggested Coronation chicken.

So we bought a chicken, poached it, mixed together the dressing,  shredded the chicken and coated the chicken with the dressing. I have to tell you it was a huge hit at the party, as it was the first dish to be finished.

So it's on with the pinnie and yes, you've guessed it, today, we are making,

that blast from the past, Coronation Chicken.  I have tweaked the recipe a little.  I know this is an old recipe, but I feel it is time to bring it forward, into the year 2015.

As you know, I love country and western music, so it will come as no surprise to you when I tell you the music I am listening to is,

Rockin' the Country.  Do you know, I had forgotten I had this album.  I discovered it tucked away at the back of the shelf.  When I read the names of the artists on this album, I was surprised to read the name Blake Shelton.  Do you remember I featured Barbara Streisand's album in the New Year and I mentioned that I loved the voice of Blake Shelton, but I had never heard of him.  Well blow me down, that obviously was not true, because he sings on this album.  I really must take more notice of the names on these compilation albums.

So my first recommendation has got to be, Blake Shelton singing,

'Some Beach'

then how about

'HickTown' sung by Jason Aldean

and

then

'Billy's Got His Beer Goggles On' by Neal McCoy

So while I listen to Tennessee River Run I will organise my ingredients.

INGREDIENTS

YOU WILL 

NEED

TO

MAKE

CORONATION CHICKEN

1 kg chicken breasts (about 4)

5 black peppercorns

1 bay leaf

pinch of saffron (optional)

chicken stock

1 teaspoon of salt

THE SAUCE 

1 large onion

4 tablespoons of mayonnaise

3 tablespoons of mango chutney

2 tablespoons of curry powder

250g Greek Yoghurt

1 tablespoon olive oil

50g toasted almonds

handful flat leaf parsley

HOW
 TO MAKE

CORONATION CHICKEN

Place the chicken breasts into a deep

saucepan.

Add

the bay leaf,

salt

black peppercorns

and

saffron.

Add enough chicken stock

to cover the chicken breasts.

Place a lid on the saucepan

and

bring to a simmer.

Gently poach, until the chicken breasts

are thoroughly cooked.

When cooked, drain the stock

and place on a plate
and allow to cool. 

Set aside for the moment.

 

Place the flaked almonds

into a dry pan

and toast until golden brown.

Make sure you move the almonds
around the pan.

I would advise that you don't walk

away, as the almonds can easily become burnt.
 One minute the almonds are white

and the next minute they are brown. 

Set aside and allow to cool.

THE SAUCE

Finely slice the onion.

Place the olive oil into a pan

and

add the sliced onions.

Cook gently until
golden in colour,
then

add
the curry powder. 
Move the onions around the pan
until
 the curry powder
is thoroughly incorporated.

Remove the cooked onions from the
pan
and allow to cool.

Place the 
yoghurt,
mayonnaise
and
mango chutney
into a bowl
and
mix together.

Add the cooled
cooked onions
and

stir the ingredients 
until
thoroughly combined.

ASSEMBLING
THE
CORONATION CHICKEN

Slice the cooled chicken
into cubes

and

add to the sauce.
Mix the sauce and chicken together. 

Make sure all the chicken is coated.

Place a clean tea-towel
over the bowl
and place it in the fridge
for at least an hour.

When ready to eat,
fold in the

parsley
and
the

toasted almonds,

and

enjoy
with a nice green salad.

Just a word of advice, do not add the flat leafed parsley and the toasted almond flakes until you are ready to eat, otherwise, they will become soggy. I often place them on the table, in a couple of small bowls, so that they can be added to the Coronation Chicken as desired. 

Now here's the thing, Coronation Chicken can be used in many ways.  We have eaten it with a rice salad, with a pasta salad, boiled new potatoes with a green salad and even used left overs in a sandwich or roll.... pretty versatile don't you think?

So what do you think, should this recipe be relegated to the 1950's or is it worth resurrecting and bringing it into the year 2015.

...... personally, I feel it can make the leap into 2015 without any problem.

Take care and I will see you next Thursday.

This week I will be joining,

Robin for Fluster's Creative Muster Party

and

Miz Helen's Country Cottage for Full Plate Thursday

SHEPHERD'S PIE

Good morning to you,

What is the difference between a Shepherd's Pie and a Cottage Pie?

I think if you were to ask four or five people, you would probably receive a different reply from each one. 

I have heard it said,  that  a Shepherd's Pie, is only a Shepherd's Pie, if the meat used is lamb.

..... and a Cottage Pie is so named, because the Cottage Pie is made of beef.

I've also heard that you cannot have carrots in a Shepherd's Pie, but that you can in a Cottage Pie.  I am wondering if this is to do with where each of us lives.... the differing ingredients being regionally based.

..... I also know of two other extra ingredients which friends of mine use..... grated cheese with the potato and peas mixed with the mince.... so as you can see there are a number of ways to make these pies.

For my American friends who may not know what a Shepherd's Pie is..... it is not a pie made with a pie crust, it is a pie made with a potato topping.

So today, I am mixing it up even further, because today, I am making a Shepherd's Pie......no, not with minced lamb but with minced beef and carrots.  The reason I am calling it a Shepherd's Pie, is simply because of family tradition. We have always used beef  to make a Shepherd's Pie.

My recipe does not vary too much, from Ivy and Phyllis' recipe, apart from the fact, I add a few extra ingredients and I use freshly minced beef.

 So today we are making an old family favourite,

Shepherd's Pie.  My Shepherd's Pie base is not dry, I like to make sure there is gravy as well, so that when the dish is placed on to the plate and the vegetables are added, there is a nice gravy to spoon over the meal.

Again this is personal, as I know friends who make a much drier meat base.... but it's all about family preference.

So without further ado, it's on with my pinnie and the music I am listening to today is,

Laura Marling... an English folk singer.  Laura's full name is Laura Beatrice Marling..... isn't that a fabulous name. I love folk music and Laura is one of the many folk singers I enjoy listening to. Listen to Devil Spoke, Rambling Man and Blackberry Stone... you will be so pleased you did.

Now that Rambling Man is playing, I am ready to organise my ingredients.

INGREDIENTS

FOR THE MEAT BASE

500g minced beef

1 large onion

2 medium sized carrots

1 tablespoonful of tomato paste

1 tablespoonful of flour

1 litre of vegetable stock

sea salt and black pepper

2 springs of fresh thyme

2 bay leaves

INGREDIENTS

FOR THE POTATO TOPPING

10 medium sized floury potatoes

such as Maris Piper

 (or any potatoes which are good for mashing)

50g unsalted butter

200ml of milk

salt and pepper

HOW TO MAKE A

SHEPHERD'S PIE

Pre-heat the oven to 180C

Size of dish: 10" x 8"

Place the beef mince into a pan

and cook until browned.

Whilst the beef mince is browning,

chop the onions finely

and 
when the mince has browned,

add to the pan.

Peel and chop the carrots

into small pieces

and 

add to the pan with the mince and onion.

Cook until the onions are translucent.
I tend to stir the mixture every so often.

Remove the thyme leaves from the stalk

and 

place the thyme and bay leaves into the pan

and

add the tomato paste
and

the flour.

Cook for 2 minutes

to cook out the tomato paste and flour.

Add the vegetable stock

and stir the ingredients.

Bring to the boil,

then reduce to a simmer.

Place a lid onto the saucepan

and simmer for 35 minutes
to tenderise the meat.

If there is too much gravy at the end of the 
cooking time, remove the pan lid and bring the mixture 

to a rapid boil to reduce the gravy.

Taste and add salt and pepper as required.

Whilst the mince is cooking,

peel and cut the potatoes in half.

Place in a pan of salted boiling water

and cook for 20 minutes

or until the potatoes are cooked.

Drain the water from the potatoes

and mash the potatoes.

Add sea salt and black pepper,

the butter and milk

and mix together.

This is where you need a little elbow grease

to whip the potatoes in to light fluffy mashed potato.

Place the cooked mince into a dish

and

spoon the potato over the beef mince.

I start around the edges, because every now and again,

I have been known, not to make enough

mashed potato, so I have to leave the centre without a covering
of potato. 
I can hear your surprise,

Daphne, the potato lover, not making enough

mashed potato.... and in case you are wondering,

the times I did not have enough potato to cover the 
Shepherd's Pie.....I did not eat any.
Although I have been known,
 on occasion, to wait until the end
to enjoy a spoonful.
That is what I call "the cooks perks".

Back to the potato.  

Once the potato has been placed onto the 

minced beef,

Use a fork to fluff the potato,

as you don't want the potato to be flat,

as the little peaks will become crispy when baked.

Place the pie in an 180C oven

and cook for 40 minutes

or until you have a golden brown, crispy topping.

Allow the Shepherd's Pie to cool a little

then help yourself.

Shepherd's Pie and Cottage Pie used to be a way of making left over meat go further.  I remember, as a child, after Sunday lunch, the cooked meat which was left over, would be put into cold storage.  The next day, Phyllis would take out her hand mincer and finely mince the cooked meat.  The meat would be set aside, whilst she made the sauce with chopped onions, flour, tomato ketchup (yes I was surprised to read tomato ketchup) and stock. The sauce would be brought to boiling point and then stirred.  The minced meat would then be added to the sauce and a potato topping would be added. This would be baked until golden brown and delicious.

There is an extract in Phyllis' cookery book, which reads,

"If the pie is for an elaborate occasion ~ and the Shepherd's Pie, if well made, is not to be despised, even for visitors, some potato can be piped on the top in fancy shapes."

My word, what a strong word to use, "despised", there was certainly a lot of pressure on woman to be good home cooks.

So whether you call it Shepherd's Pie, or Cottage Pie, or whether you add carrots or you don't, whether you add peas or you don't, whether you add cheese to the topping or you don't..... don't worry ......just enjoy your version of Shepherd's Pie.

Carol from Carol from Art and Sand and I were discussing Shepherd's Pie and she mentioned that she visited an Irish Pub where she and her husband enjoyed Shepherd's Pie.  Carol, if the fancy ever takes you to make a Shepherd's Pie.....you now have a recipe to make your own.  I do hope you enjoy it.

Take care and I will see you on Wednesday.

This week I will be joining,

Anyonita from Anyonita Nibbles

and

Joy and Wanda Ann for Treasure Box Tuesday

and

Miz Helen's Country Cottage

and
Megin from VMG206