February Week 1
The Big Meal from Scratch this week, Fish in Parma Ham with Red Wine Leeks and Mustard Mash, is a simple but very effective way to cook fish. Though the fish takes just 30 minutes, the leeks take longer to cook, so you should start the meal an hour before you want to eat. Remember to use fish a day or two after purchasing or put it in the freezer until required.
Surplus leeks from the big meal are used as the basis for a Scottish chicken broth, Cock-a-Leekie. With the leeks ready to go, the meal is ready in half an hour. The remaining mash from the Big Meal from Scratch gets transformed into a pizza base that is topped with red onions and blue cheese. This recipe takes about 40 minutes from start to finish but will become a firm favourite once you’ve tried it out. It is especially fun to make with children.
This week the Seasonal Supper is Stir-Fry Pork with Seasonal Greens which, once all the vegetables are prepared, takes minutes to cook. Even quicker is the Larder Feast – a great ‘standby’ supper of Grown–Up Baked Beans.
The home-made Meatloaf is well seasoned and full of flavour, and will revise any preconceptions about this much maligned dish.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for February Week 1
Meat and fish
* 1 kg free-range chicken drumsticks and thighs, bone–in
* 500 g minced beef
* 400 g minced pork
* 400 g free-range pork tenderloin or fillet
* 8 slices Parma ham
* 750–850 g pollack, haddock or cod fillet (in 1 piece)
Dairy
* 80 g butter
* 250-75 ml milk
* 2 free-range eggs
* 150–200 g soft blue cheese (Roquefort is good)
Fruit and vegetables
* 1.5 kg floury potatoes such as Desiréeor baking potatoes
* 9 leeks approx. 1.2 kg
* 200–300 g purple sprouting broccoli
* 200–300 g spring greens or 1 small Savoy cabbage
* 80–120 g rocket
* 8 medium red onions, approx. 960 g
* 4 spring onions
* 8–9 garlic cloves
* 6 cm (approx.) piece of fresh ginger
* 1 small red chilli
* 1 large bunch fresh flatleaf parsley
* 6 sprigs fresh sage
* 1 small bunch fresh coriander
* 2 small sprigs and 1 large sprig fresh rosemary
* 4 sprigs fresh thyme
* 2 lemons
* 2 firm pears
Basics
* 1 loaf rustic bread, such as pain de campagne, ciabatta or Pugliese
* 150 g bread or 4 slices bread
* 90 ml olive oil
* 3 tbsp groundnut or grapeseed oil
* 150 g self–raising flour
* 1 tbsp Worcestershire sauce
* 1 heaped tbsp wholegrain mustard
* 2 tsp mustard powder
* generous pinch of cayenne pepper
* 2 tsp sugar (light brown or unrefined golden if possible)
* 1 litre chicken stock (fresh or made with a stock cube)
* 150 ml vegetable stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 300 g or 4 slabs dried egg noodles
* 3 × 420 g cans butter beans
* 2 × 50 g cans anchovy fillets in olive oil, or about 20 fillets
* 60 g no-soak prunes or dried prunes (soaked for 3 hours)
* 50 g shelled walnuts
* 4 tbsp toasted sesame oil
* 1 tbsp balsamic vinegar
* 90 ml dark soy sauce
* generous pinch of ground mace
* 5 black peppercorns
* 105 ml dry sherry or sake
* 400 ml red wine
* 200 ml cider
Serving suggestions
* crusty bread (Cock-a-Leekie)
* broccoli or purple sprouting broccoli (Grownup Baked Beans – Butter Beans, Anchovies and Rosemary)
* baking potatoes, green salad ingredients and a selection of chutneys and pickles (Meatloaf)
* 1 kg free-range chicken drumsticks and thighs, bone–in
* 500 g minced beef
* 400 g minced pork
* 400 g free-range pork tenderloin or fillet
* 8 slices Parma ham
* 750–850 g pollack, haddock or cod fillet (in 1 piece)
Dairy
* 80 g butter
* 250-75 ml milk
* 2 free-range eggs
* 150–200 g soft blue cheese (Roquefort is good)
Fruit and vegetables
* 1.5 kg floury potatoes such as Desiréeor baking potatoes
* 9 leeks approx. 1.2 kg
* 200–300 g purple sprouting broccoli
* 200–300 g spring greens or 1 small Savoy cabbage
* 80–120 g rocket
* 8 medium red onions, approx. 960 g
* 4 spring onions
* 8–9 garlic cloves
* 6 cm (approx.) piece of fresh ginger
* 1 small red chilli
* 1 large bunch fresh flatleaf parsley
* 6 sprigs fresh sage
* 1 small bunch fresh coriander
* 2 small sprigs and 1 large sprig fresh rosemary
* 4 sprigs fresh thyme
* 2 lemons
* 2 firm pears
Basics
* 1 loaf rustic bread, such as pain de campagne, ciabatta or Pugliese
* 150 g bread or 4 slices bread
* 90 ml olive oil
* 3 tbsp groundnut or grapeseed oil
* 150 g self–raising flour
* 1 tbsp Worcestershire sauce
* 1 heaped tbsp wholegrain mustard
* 2 tsp mustard powder
* generous pinch of cayenne pepper
* 2 tsp sugar (light brown or unrefined golden if possible)
* 1 litre chicken stock (fresh or made with a stock cube)
* 150 ml vegetable stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 300 g or 4 slabs dried egg noodles
* 3 × 420 g cans butter beans
* 2 × 50 g cans anchovy fillets in olive oil, or about 20 fillets
* 60 g no-soak prunes or dried prunes (soaked for 3 hours)
* 50 g shelled walnuts
* 4 tbsp toasted sesame oil
* 1 tbsp balsamic vinegar
* 90 ml dark soy sauce
* generous pinch of ground mace
* 5 black peppercorns
* 105 ml dry sherry or sake
* 400 ml red wine
* 200 ml cider
Serving suggestions
* crusty bread (Cock-a-Leekie)
* broccoli or purple sprouting broccoli (Grownup Baked Beans – Butter Beans, Anchovies and Rosemary)
* baking potatoes, green salad ingredients and a selection of chutneys and pickles (Meatloaf)
