Tagged: parsley

Bacon, Mushroom, and Stilton Quiche or is it a Flan, You Decide.

 

I don’t know really why I started this one, but all I can say is what a success it has been.

I originally set out to use some leftovers from a 90th Birthday bash held at my house the day before. You know, boiled new potatoes, chicken drumsticks, cheese, cream but in the end I went for flavour, in true FaBfoodblog style.

This was one small step for man, but a huge leap for Mugsiekind as I actually made my own pastry. I would agree with Frank that if you want to use a puff pastry, buy it. But as for a short, or flaky pastry, make your own, it’s dead easy.

When making pastry you will have to ditch the handful of this, glug of that mentality as you need fairly exact amounts.

For the pastry, buy it, or blitz together in your blender 175ish grams of flour with 75ish grams of fat with a little water to bind the lot together. I used half lard and butter as I only had that much of each in the fridge. Then wrap in clingfilm and put it in the fridge for 30 mins.

Meanwhile for the filling you will need

Mushrooms, half a punnet
Bacon, a couple of slices – I also added some Chorizo Salami
Cheese Cheddar grated about 200g
Stilton Cheese or a good Blue of your choice, about 150 g crumbled
4 Eggs
150ml of Double Cream
100ml of Milk, your choice.
Herbs, from Chives, Parsley, Thyme.
And anything else you feel like chucking in eg sliced Tomatoes etc.

Finely slice all the dry ingredients

And then fry them in a little oil, I mean a little as there will be fat from the bacon
Now you need to combine the rest of the ingredients in a large bowl and at this stage I added an extra ingredient.
Mushroom Powder. Yes that stuff that was created in the last post.

 

Now you need to get the pastry out of the fridge and roll it out. try not to overwork it as you want a nice light texture to it. Line your flan case, you know, the kind that the bottom comes out. Make sure to press the pastry into all the corners. Don’t trim the pastry, leave those bits hanging over the edge, you cut these off later.

Next you need to blind bake the pastry. That means bake the pastry without the filling. I came a bit unstuck here as you really need some sort of wieght to stop the pastry from rising in the tin. You can buy baking beans or ceramic beans for this purpose but I had none!

What could I use? I had half a Jack Daniels bottle with 5p pieces in it, not enough, then a brainwave. “Hmmm Carol’s got some decorative glass marbles in a bowl in the bathroom. At last a use for the feckers!”.

I thought. So after a wash, I placed some greaseproof paper on the pastry and filled it with marbles. and baked at 180C for 15-20 minutes

I then took the flan tin out of the oven, removed the paper and marbles, and baked for another 5 mins at a slightly lower temperature.

Now all you do is fill the pastry case with your filling and bake at 160-170C for 30-40 minutes, take out and leave to cool.

We had ths with a nice pesto pasta and salad and a glass of wine

Now up to you folks, quiche or flan?

Mugsie


Seafood Risotto or “Let’s see what’s in the freezer!”

Ok, time to move upmarket again. [pause for cursing]

Remember the salmon I did with cous cous? Well I made a stock with the bones and head. I researched a bit and many sites said salmon stock was a bit oily and strong for a stock.

“Sod ’em” I thought, “let’s just Doo,oo,oo it!” I said, in Captain Flashheart fashion!

One thing I always keep in the freezer, is smoked haddock. It’s the basis of many a fish dish from Fish Pie, to this lovely risotto.

How hard is risotto to make?

Well if you are prepared to stand upright for a while and stir, then not very!

There are two schools of thought on how to make risotto, pour all the stock in at once or add stock slowly in small batches.

I do the little and often method.

Ingredients you need for tasty Risotto:

Risotto Rice, half a bag, usually I buy Arborio Rice for this
Fish Stock, use 1 stock cube in boiling water or make your own stock.
Smoked Haddock, about 100g
Peas, a handful – try sweetcorn too, if you fancy.
Onion, finely chopped
Garlic, 2 cloves, finely chopped
Chilli, Optional, but one would give a nice heat.
Pinch of turmeric just for colour
Parmesan, a gooood handful.
Seafood of your choice – Mussels, Salmon, Prawns etc.

For the seafood I used a 150g chunk of Salmon, I had 20 Clams and some Scallops left in the freezer.

In a large saucepan, add some olive oil and gently fry garlic and onion and chilli till softened, then add the rice.
Fry the rice till it goes slightly transluscent, scatter half a teaspoon of turmeric then add some of your fish stock.
I havn’t given any measure on the stock amount as it will be up to the amount of rice you use. If you run out of stock – which you will – just carry on adding water instead.

Now on a gentle heat just keep stirring and while you are stirring cook some smoked haddock by placing in a bowl with some water, cover and cook in a microwave for a few minutes. When the haddock is done , take the skin off, flake it and add the haddock and it’s cooking water to the rice. When the rice goes a bit dry, add some more stock. Repeat this process a few more times – it may take 6 or 7 or 8 times.

Along the way you can add your bits.

I did the same to the salmon as I did to the haddock but left putting it in till last, to keep nice flakes of salmon to chew on.
I cooked the clams in a small pan till they opened, in a little water and then added the salty sweet sea water from them into the risotto too and I took the clams out of their shells and added them at thew last minute.

Seafood is ruined by overcooking because it becomes rubbery, so always add your bits at the last possible moment.

Maximum flavour is the mission!

Add the peas and, near the end, add the parmesan.

I fried a few scallops and added to the top of my risotto along with some chopped parsley and chives, (must get some more herbs growing!) and some clams left in their shells for decoration. (You Ponce!).

Your risotto should have a nice creamy texture with the rice still having a slight bite to it.

Great served with some crusty Bread. Oh and don’t forget a twist of black pepper at the end.

Fishylicious

Spongebob Mugsiepants