Food I like to cook
I do like cooking, although it’s not something I’ve written much about so far on here, making good food is a central part of my life. My attempts can be broadly categorised into three groups.
- Stuff I cook for myself
- Food for Friends and Family
- Food for Foodies
Most recently I’ve done very little formal cooking for foodies (some of whom are VERY good friends too!). And what I do for myself and for friends and family tends to be quite ad-hoc. When I cook for foodies I will follow a recipe, maybe if I’ve done it before adapting it to my own personal taste. But friends and family get to try my own inventions!
Here are a few examples of how I like to cook.
This lamb casserole is quite simple, although you do need to cook it for a long time to make sure firstly that the lamb is tender and secondly to cook out the fat from the meat. It involves marinading lamb in white wine and a mediterranean herb mix for a few hours before cooking slowing in wine and tomatoes with a few shallots for extra sweetness and with green or black olives. It works very well as it is with dauphinoise potatoes, or if you want a more substantial dish, you can add feta cheese and mint to make a rich greek style dish.
This is a pretty fabulous supper dish that almost makes it over to foodie fame. But it is so quick and easy to make that I’m going to keep it here for now. The recipe really doesn’t need much explanation, seal salmon fillets in butter, then place in a hot oven to finish cooking with a few lemon slices to stop the fish from drying out while you make a reduction of white wine with capers, adding fresh dill at the last minute to keep its lovely tender scent. Served with asparagus and Jersey Royal potatoes, this really epitomises spring for me.
Finally, this is my leftover chicken recipe. As you can see, I am using asparagus here, because it’s in season. But a little later in the year, haricot beans and perhaps a few carrots will work equally well. This recipe really depends on making a good stock the night before using the carcass from the sunday roast chicken. In winter I use the stock for soups and if I am not watching my weight too much, I love risotto. But, if I am trying to keep an eye on the calories, this ‘feels’ healthy. Whether it is or not, I don’t know!
So, you can see I do cook as well as enjoying eating out. Making and enjoying food with friends is very important to me and though I am not a chef, I love being inventive with my recipes and menus.