for 2
February 18
A mild and
creamy
casserole
Friends and I are debating the merits of bland food, dishes such as marrow in white sauce, cauliflower cheese, porridge and, of course, risotto. My position is that there are times when you want something spicy, bright and hot, and others when you want something less taxing on the taste-buds. Occasionally the mouth and body need calming rather than stimulating. With this in mind, I make a beige casserole of tender lamb and soft leeks. There could be no better example.
Braised lamb with leeks and haricot beans
dried haricot beans – 200g
olive oil – 3 tablespoons
lamb neck fillet – 500g, trimmed and cut into 5cm cubes
large leeks – 4, trimmed, halved lengthways and rinsed
garlic – 2 cloves, finely chopped
chopped thyme leaves – 1 tablespoon
bay leaves – 2
plain flour – 1 tablespoon
double cream – 150ml
a handful of parsley, chopped
a handful of mint leaves
Soak the beans overnight in cold water. I use mineral water for this. The next day, drain them, put them into a deep saucepan and cover with fresh water. Bring to the boil, skim off the froth and simmer for about forty minutes, or until tender. Turn off the heat and leave them in the cooking water.
Warm the oil in a flameproof casserole and add the meat. It should sizzle when it hits the oil. Let the meat brown slightly all over. You may have to do this in two batches, depending on the size of your casserole. Remove the meat from the casserole and set aside.
Set the oven at 150°C/Gas 2. Cut the leeks into 5cm pieces, then put them in the casserole, with a little more oil if need be. Leave them to cook till soft and silky. You will have to give them an occasional stir to ensure they do not colour. Stir in the garlic, thyme and bay leaves. Sprinkle the flour over the top and continue cooking for three or four minutes, stirring occasionally.
Pour in 570ml water and return the meat and any juices to the pan. Drain the beans and add them too. Then bring everything to the boil. As soon as the liquid boils, cover the casserole with a lid and put it in the oven for an hour, until the lamb is completely tender. Remove from the oven, stir in the cream, parsley and mint and warm through gently on the hob before serving.
Enough for 4
February 19
A bento
box dinner
Tonight it’s bento boxes all round from a Japanese place in town – crystal noodles with coriander, red chilli and sesame seeds with tubs of crisp green edamame. I love these bright green beans and cannot stop popping them out of their pods straight into my mouth. There are crab rolls too with dipping sauce and crunchy matchsticks of cucumber.
February 20
Red soup
and a
crunchy
salad
It has taken me years to figure out that when it rains I invariably make (or think about making) soup. I never noticed this till I started to write everything down.
Spiced pumpkin soup with bacon
a medium onion
garlic – 2 plump cloves
butter – 50g
pumpkin – 900g
coriander seeds – 1 tablespoon
cumin seeds – 2 teaspoons
small dried chillies – 2
chicken or vegetable stock – 1 litre
smoked bacon – 4 rashers
single cream – 100ml
Peel and roughly chop the onion. Peel and slice the garlic. Melt the butter in a large, heavy-based saucepan and cook the onion and garlic until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them with the peel. You will probably have about 650g of orangey-yellow flesh. Chop into rough cubes and add to the onion. Cook until the pumpkin is golden brown at the edges.
Toast the coriander and cumin seeds in a small pan over a low heat for about two minutes, until they start to smell warm and nutty. Keep the pan to one side for later. Grind the roasted spices in a coffee mill or with a pestle and mortar. Add them and the crumbled chillies to the onion and pumpkin. Cook for a minute or so, then add the stock. Leave to simmer for twenty minutes or until the pumpkin is tender.
Fry the bacon in the pan in which you toasted the spices. It should be crisp. Cool a little, then cut up into small pieces with scissors. Whiz the soup in a blender or food processor till smooth. Pour in the cream and taste for seasoning, adding salt and pepper as necessary. Return to the pan, bring almost to the boil and then serve, piping hot, with the bacon bits scattered on top.
Enough to serve 4 generously
I also make a salad dressing tonight with 4 tablespoons of sake, 100g miso paste, 2 tablespoons of groundnut oil and a couple of teaspoons of sugar. I use it to dress a salad made from the following raw crunchy things: a couple of big handfuls of bean shoots, a handful of mint leaves and another of coriander, half a cucumber and a couple of carrots, shredded into matchsticks, four shredded spring onions and three red chillies, seeded and chopped. I toast 150g peanuts till they smell warm and nutty, chop them roughly, then toss the nuts, salad and miso dressing together. It makes a great, scrunchy, nutty, knubbly salad for two of us.
February 21
A slow roast
for a snowy
night
There is something romantic about falling snow. This is the first decent fall we have had this year, in two hours covering the box hedges and settling on the grey branches of the plum trees. By mid afternoon, with a single trail of fox prints to the kitchen door, the garden looks like a Christmas card. The cats, huddled together round the Aga, look as if they are not amused: ‘Oh, that stuff again.’
Every
