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Pork, chicken and cranberry pie

29 May

Pork and chicken pie

In the excitement of last year’s Great British Bake-off,  I rashly committed to baking all of the signature bakes.

Each week, I watched with growing dread to see what overambitious baking project I’d have to tackle next. I was fine with the drizzle cakeiced biscuits and Yorkshire pudding,  and managed to turn out a passable chocolate babka.

But the thought of making Danish pastries from scratch stopped me in my tracks for months.

However, I’m nothing if not an “completer-finisher” (eventually)… Since the show ended, I’ve gone on to make lemon meringue pie and Swiss roll. And at long last… pork, chicken and cranberry pie.

Strictly speaking, I seem to recall the brief was individual meat pies, but it seemed simpler to make one large pie instead.

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Thai meatball noodle soup

1 Aug

Thai meatball noodle soup

Meatballs are always a safe bet with my girls – as are noodles – and we all enjoy Asian flavours, which makes this Thai meatball noodle soup is a no-brainer.

I’ve been making versions of this soup for years, and don’t follow a recipe as such. I just add the elements of a Thai broth – lemon grass, lime leaves, fish sauce and so on –  then adjust the balance of flavours until I hit on something that will suit our four palates. Continue reading

Pinchitos morunos (little pork skewers)

8 Jul

Pinchitos morunos

There is a lovely brightness to the marinade for these pinchitos morunos. We have enjoyed these many a time in Spain and as Moro is one of my favourite London restaurants, I was happy to see this recipe in their first cookbook.

As long as you avoid overcooking it, pork loin is an excellent meat to barbeque. Served with a tossed salad, this made a lovely, light evening meal, eaten outdoors. Continue reading

Schnitzel

18 Jun

Schnitzel

Schnitzel was on the menu pretty regularly when the girls were small. Kids generally love breaded food, and it was a safe dinner option for playdates. (I once made a little girl cry by serving her a bowl of chickpea pasta soup…)

While veal is the traditional schnitzel cut in Austria, I’ve never used it myself. Chicken, turkey, or pork – they’ve all been pounded flat, dipped in egg, and rolled in crumbs and shallow-fried round here. Continue reading

Cabbage rolls (holubtsi)

16 Jun

Cabbage rolls

Cabbage rolls are the most Ukrainian of dishes, but they are also very Canadian. After all, Canada is home to more than 1.2 million Ukrainian-Canadians, – the world’s third largest Ukrainian population (after the Ukraine itself and Russia).

Where I grew up, buffets and potluck suppers always featured platters of cabbage rolls alongside the baked ham, potato salads, scalloped potatoes and tuna casseroles topped with crushed potato chips. Everyone seemed to adore them – everyone except me… Continue reading

Ulster fry

12 Jun

Ulster fry

Along with champ, the Ulster fry is Northern Ireland’s main claim to culinary fame. What sets it apart from the usual British fry-up is the griddle breads – soda bread and potato farl – that are cooked along with everything else in a single pan, absorbing flavour (and fat) from the meat. Continue reading

Vietnamese grilled pork balls

24 Nov

Vietnamese grilled pork balls

These Vietnamese grilled pork balls (nem nuong) are surprisingly light, and make a nice meal with an Asian slaw or this warm glass noodle and edamame salad. Continue reading