Delicious Scottish Tablet~ but is it Art?

Back story …

When I lived at Trebarwith Strand one of our number built a cairn on top of the enormous rock, Gull Rock, a little off Trebarwith Beach.

It could be seen from shore (and is just visible in this photo) and if anyone asked what it was they were told “Oh that’s a P.O.S.” which, not wanting to show ignorance, they generally accepted not realising that P.O.S. stands for Pile of Stones.  

Thinking about it this may or may not have been an early “installation”.

Now, travelling around the Highlands,I see small P.O.S.s  erected all over the place so decided to create my own, it’s pretty easy but here are the instructions …

~   Sit on the ground near some stones.

~   Select a biggish flattish stone and set it in place somewhere.
~   Choose another stone.
~   Balance it on the first.
~   Carry on till you are happy with you cairn.
~   Stop.

Here is one I built at a place called Poolewe.

In seemingly other news have long wanted to try Scottish Tablet a crumbly variety of fudge which I have been told is similar to lovely Granny Wobbly’s.  I bought some, ate it and agree. It is rich, sweet, buttery and goes particularly well with black coffee enhanced by the addition of a wee dram.  After trying this delectable combo inspirations struck …

Now that’s what I call art!  And this is what I call tart …

Whilst cleaning up the kitchen before leaving Cornwall for Scotland I chanced upon a butternut squash labelled “best before 8^thJune” so brought him with me and the other day roasted him as per the instructions here and made a quick rustic tart for lunch.  

There was Absolutely Nothing Wrong with the squash even though it was well over a month past its date and is just another case of this strange labelling system.

In other news …

The weather here has been fab and we have been for lots of walks ~ a Scottish mile bears some resemblance, we find, to a Cornish mile!  My real man whittled (you know what they’re like!) a couple of walking sticks and we picked wild blaeberries (which are very similar to blueberries) to sustain us.  

We have seen an eagle, seals, deer, vast amounts of tiny fish leaping, tadpoles, maybe lamprey, a man travelling around the country on a mobility scooter for Help for Heroes and the aforementioned and best of all, so far, pine marten.  I’d really like to see an otter too but won’t be cross if I don’t.

P.S.  Sorry about any inconsistencies in this post – I am on a strange computer in a strange land!

A Delicious Sandwich of Roasted Things!

~  Menu  ~

Toasted Duck & Butternut Squash Sandwich

Grattons 

White Wine Spritzer

We had roast duck for dinner the other night, duck is my favourite meat and I wasn’t disappointed. My real man ate both its legs and I ate one of its breasts.

The following night I made Roasted Butternut Squash and Duck Risotto which worked out well (for how to make risotto see here, and for how to roast squash see here) which is more than I can say for its photo – not shown!

Today’s lunch was obvious as soon as I opened the fridge; a toasted sandwich filled with leftover squash in roasted garlic mayonnaise and the last of the duck breast.

The biggest problem I had was I really couldn’t decide on red or white wine but was a good girl, I didn’t have both.

My real man and I also enjoyed nibbling on a few grattons – duck skin cooked in its own fat till crispy, at which stage I did wish I’d gone for the red.

My Leftovers Cookbook

As you may know I am nearing the deadline to submit my book manuscript and so was um … disappointed to discover that the word count on my computer has been ignoring all the words in text boxes which is how I have chosen to display my more major recipes. This has put me 12,000 words over the limit. On the plus side (slightly) I also find that bullet points count as a word so I can offset some of these against the other problem.

Apart from saying rude words I am dealing with this situation by editing the duck out of it. Not really, more like editing the bottargo and jackfruit out of it.

I have always fancied being a food writer – working at home, cooking and eating and sitting around writing about it. The reality is a little different; this constant typing has given me bursitis in both shoulders and a squint!

Read more here.

However …

News from the Future … my book was published in March, 2013. Originally titled The Leftovers Handbook a second edition is now available and is now called Creative Ways to Use Up Leftovers.  In it I give all the information, ideas and recipes I can think of for over 450 possible leftovers. 

In Other News

I would just like to say how very, very, very (you can see why I fancy myself as fluent!) pleased I am to hear that Paul Ainsworth has received his first Michelin star. His restaurant, No. 6 in Padstow, is my favourite place to eat out of a more than our fair share of excellent restaurants. Congratulations to Paul and his staff.

Abel & Cole’s "Cooking Outside the Box" ~ a review

~  Menu  ~

Roasted Apple and Butternut Squash Soup

Croissant Croutons

The Merest Tad of Red Wine

I wish to review a rather lovely book I discovered in the library.  It is Abel & Cole’s “Cooking Outside the Box” and I picked it up because I was already vaguely familiar with their informative website and it turns out their book is exactly my kind of thing. I really like and collude in their style of recipe writing “a dollop” or a “glug” and their list of food alternatives means that, in reality, using this book one can still be creating a dish all one’s own.

Reading “Cooking Outside the Box” reminds me of when I was young; their Cheesy Woosty Eggs and Spinachio Pie recall our own dear Caribbean Banana Thingy and Toad in the Crevasse at our restaurant The House on the Strand. 

The Abel & Cole Cookbook is not brand new on the market, it was published by Collins in 2006 but if you haven’t already got a copy I really do recommend adding it to your collection.  Lots of good ideas in there including not one but two recipes for swede which I am tempted by even though I can’t abide the stuff!!! 

As I say “Cooking outside the Box” by Abel & Cole was published by Collins in September 2006.  It is an attractive hardcover book with some quirky illustrations that add to its charm  You can get it from Amazon  or Abel & Cole  will send you a free copy if you order a box of superb veg from them

Pumpkin (or Butternut) and Apple Soup 

I decided to try this soup but in the very spirit of the book used butternut squash instead of pumpkin.  It is a simple but utterly delicious recipe involving roasting apple and pumpkin together with a little chilli till tender and yum and then puréeing it all together with some veg stock.  I couldn’t help trying the purée before adding the stock and it would make a very fine side dish.  The soup was gorgeous particularly served with croutons made from a rather stale croissant.

Croissant Croutons

Croissants, due to their flaky texture, lend themselves to some great interpretations of standard leftover bread usage.  For the croutons I just diced the croissant, tossed it with a little olive oil, sea salt and black pepper and bunged in a hot oven for a few minutes till crunchy and golden

Incidentally Croissant French Toast is also gorgeous. The many layers of the cut side of the croissant go crunchy crisp; make sure to serve cut side up so that the layers trap all the gooey maple syrup and butter or what have you.

The other thing I have made with leftover croissants is bread pudding – I slice the croissant along its length and lay in the dish so that the when baked the cut edges at he top of the pudding go delicately crisp.  

Breaking the Rules of Blogging!

On another matter I’d just like to break not one but two of “rules” of blogging:

1.   I understand one should not apologise for a large gap in posts and yet … I am so sorry I haven’t posted for a while; we have been moving my Father in Law into his own annexe – calloo callay – which has been time consuming and fraught.

2.   I intend to continue referring to my partner as “my real man” or other affectionate terms despite being informed that failing to refer to your spouse by his or her real name is a no no.  My real man (there I go now), on the other hand, is a private sort of chap and would prefer to keep his name to himself.

Marzipan Leftovers & Not Very Cornish Pasties

~  Menu  ~

Duck Confit & Butternut Squash Pasties

Glass of Secret Red

Marzipan scraps

The church in our village has only one bell so every Sunday it rings a very fast toll – a “bring out your dead and make it snappy” kind of noise!  It woke us this morning which was useful; lots to do.  In fact I’ve had lots to do for a while so haven’t blogged much but don’t worry I have been eating.

~   Yesterday I made roasted butternut squash and chorizo but cooked too much squash. 

~   Two days ago I made a chicken and leek pie and had some leftover puff pastry scraps – see here on how to store leftover puff pastry and other delicious ideas for pastry scraps.

~   Last week I confitted myself some duck legs and ate all but the last one, I don’t know about you but I never eat the last one first!

So this is what I came up with next ….

Two duck and butternut squash turnovers plus a rough pasty like thing, the shapes were dictated by the pastry scraps.  Fabulous lunch even if I say so myself.

Having marzipanned my cake (spell check is of the opinion that “marzipanned” isn’t a word but surely it is!) I ate a few of the scraps and trimmings. I also made …

Chewy Marzipan Cookies

This recipe is not for leftovers but I thought I’d mention it just in case, like me, you find a pack of marzipan you hadn’t realised you had bought! Caster sugar works well too. 

2 egg whites 

70g-90g icings sugar – sifted 

pinch salt 

500g marzipan – finely chopped or grated 

a little more icing sugar 

~ Preheat oven to 160ºC/325°F/140ºC fan/gas 3
~ Line 2 baking trays with greaseproof or baking parchment and grease lightly.
~ Whisk the egg whites till pretty damn frothy but not so that you have a meringue situation.
~ Slowly whisk in the sugar, salt and marzipan speed up and whisk to a soft sticky dough which is as smooth as poss. You may need to add more sugar or, if too firm, perhaps a splash of rum; the texture of bought in marzipans seems to vary quite a lot.
~ Scoop into small balls, roll in icing sugar to coat and place well spaced (1½” or so apart) on the baking trays, they will spread during cooking.
~ Bake for 20-25 minutes till golden round the edge and cracking on the top.

Here, however, are some ideas for genuine marzipan scraps, trimmings and leftovers.

~ Eat them.
~ Roll into little balls and then in cinnamon sugar or cocoa and sugar and then eat them.
~ Roll into little balls, dip in melted chocolate and set aside to harden.
~ Bake or toast for a few minutes till crisp, crumble and sprinkle over ice cream, trifle, etc.
~ Add coarsely chopped marzipan to cakes, cookies, pancakes, muffins etc.
~ Sprinkle a layer of chopped marzipan over a pastry base then top with fruit (peaches or cherries are great, apples or pears are good too) and bake for a delicious frangipane tart thingy. ~ Make marzipan fruits, animals, stars or whatever to decorate cakes and desserts.

More ideas for leftover marzipan here.

And loads of ideas for 450 more leftovers here!!!

2 unrelated points …

1.      About a week ago I saw daffodils fully in flower beside the road.  Poor things.

2.      I also spotted a lovely typo the other day:

3 Ways of Roasting Butternut Squash

Pin this image so you don’t forget!

Butternut squash seem to be available most of the time but they are at their best now.  I love them and always keep one by me in case of emergencies.

Squash are particularly delicious roasted which brings out all their lovely caramelly sweetness so with no preamble (apart from the above and you are past that now!) here are 3 recipes to use this delicious fruit (yep, fruit).

Butternut Squash & Roasted Garlic Soup

This, the easiest way to roast butternut squash, is ideal when making soup.  

The recipe makes more roasted garlic than needed;  mash the leftover cloves with the oil and freeze in ice cubes – this makes a great addition to all sorts of dishes and is soft enough to use straight from the freezer.

1 medium butternut squash 
1 medium onion

1 medium sized floury potato
vegetable stock

3 cloves of roasted garlic, or to taste

salt & pepper

~   Preheat the oven to 200°C/400°F/180ºC fan/gas 6.

~   Cut the squash in half lengthways, scoop out the seeds and place the butternut cut sides down in an oiled roasting pan.  Roast alongside the garlic for about 40 minutes till it is utterly tender and the skin is staring to bubble and go brown.

~   Whilst these are cooking make the rest of the soup.  Peel and halve the onion and slice thinly into half moons.  Toss together with the other tablespoon of olive till in a saucepan over medium heat till hot. Turn the heat down to low, completely cover the onions with a piece of foil pressed directly onto the surface put a lid on the pot and cook gently till utterly tender – 15-20 minutes.

~   Peel and thinly slice the potato and add to the onions together with the tender roasted butternut flesh (discard the skin – although you can eat the skin too if you like) and add enough stock to just cover the vegetables. Bring to a boil, turn down the heat, cover and simmer till the potato is tender.

~   Add 3 cloves of roasted garlic or to taste and purée everything together till beautifully smooth.

~   Dilute as needed with a little hot stock or perhaps add some cream, although it is perfectly delicious without, but keep it fairly thick and unctuous.

~   Taste and season – a little crunchy sea salt sprinkled on top is a definite advantage. 

This soup is just one of a great many that can be made using my genius soup recipe which I have written about at length in my book; Soup: (almost) the Only Recipe You’ll Ever Need!

Roasted Butternut Wedges

This way of roasting squash is almost as easy as above and makes a great side dish.

1 medium sized butternut squash

2 tbsp olive oil

a small bunch of thyme

salt and pepper

~   Preheat the oven to 200°C/400°F/180ºC fan/gas 6.

~   Cut the squash in half lengthwise, scoop out the seeds and cut the squash into wedges.

~   Heat the olive oil in a roasting pan and toss in the wedges to coat.

~   Season to taste with salt, pepper to taste and sprinkle over coarsely chopped fresh thyme.

~   Roast for about 40 minutes till golden and tender.

Roasted Butternut Squash with Sweet Onion and Chilli

For this the squash needs a little more work but it’s worth it.  This is a wonderful flavour combination; lovely as a side dish, tossed with pasta or as a pizza topping.

1 medium butternut squash

1 medium red onion

2 tbsp olive oil

chilli flakes to taste (optional, maybe black pepper instead)

sea salt

~   Preheat the oven to 400F/ 200˚C/gas 6.

~   Peel the squash, cut in half, discard the seeds and cut the flesh into large dice – about 25mm/1 inch.

~   Peel the onion and cut into slivers.

~   Toss the squash and onion together with the olive oil, chilli flakes and sea salt.

~   Spread in a shallow layer in a roasting pan and cook for 30 minutes till completely tender and the onion is just starting to char.  

~   Stir occasionally during cooking and if any onions slivers seem to be getting overcooked before the squash is ready set them aside and stir back in at the end.

In Other News …

I recently saw Cock Flavour Soup for sale. I remember this from my days in the Caribbean, it was quite popular.  

I sent some to my sister for her birthday, she’s a very busy girl with her Cake Hole  and also their Art Cafés in Colchesterand Mersea Island so this might help her out. Read about The Cake Hole and Art Cafés here.

Scott’s Soup plus a Trouser Joke!

Yesterday we visited friends and their son, Scott (actually he’s one of our friends too!) aged 9, had cooked a most wonderful Butternut Squash and Leek Soup.  It was about 4 in the afternoon and we only popped in for a coffee but I just had to eat a whole bowl full of the stuff.  It was seriously good, the sort of thing I would be happy to have on a restaurant menu.  Chaps like Scott surely gives hope for the future of eating in Britain – perhaps it won’t all be bought in stuff after all.

I didn’t take a picture but it was this colour!

So, today’s lunch …

~  Menu  ~

Smoked Haddock and Leek Fishcake

Honey Mustard Drizzle

White Wine Spritzer

A few strawberries, surprisingly enough

We have bought our tickets and in about 10 days are off on the next stage of our seasonal wandering – to Tortola in the British Virgin Islands (we lived there for 16 years and still have our old live-aboard boat anchored in Trellis Bay) for a couple of months of sorting out said boat, catching up with friends and maybe taking in a few rays (and rum).

Before we go I am stocking up my father-in-law’s freezer for him and today I have made Chicken Casserole, Red Wine Braised Beef and Smoked Haddock in Creamy Leek Sauce. Whilst doing it I had a few bits and pieces over and made myself a well deserved lunch using up a modicum of mashed potato I had in the fridge. 

I munged together a good spoonful of buttery tender cooked leeks, a handful of mashed potato and all the little pieces and flakes of smoked haddock that fell off, or were encouraged to leave, the main pieces of fish.  Formed into a cake, coated in seasoned flour, shallow fried till crispy and drizzled with bought in Honey Mustard Dressing from my store cupboard and with lots of freshly ground black pepper it was delicious. 

We bought some very cheap strawberries in Tesco yesterday  (we’re not always in there – honest!); 59p a punnet.  They are a little different from British strawberries, pointy and on the firm side.  I halved and sugared them for dinner tonight and ate just a few whilst I was doing it.

I have to say that my Up a Day, Down a Day Diet is not going as well as expected.  This is through no fault of the diet but seems to be some strange failing in myself!

As an excuse I am using the fact that I am testing a lot of dishes for a couple of articles I am writing and am naturally greedy thorough and have to try everything.
  
Oh – before I go I just want to pass on a joke I saw on Twitter … 

MEN. Show your wife that YOU wear the trousers by wearing trousers and shouting “Look at my trousers!”

… it was posted by Twop Twips so now I’m following them in case they are often this funny.