Tag: sauce

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Anglesey Eggs

As always, we had a fantastic time at our monthly evening meal! Thank you to everyone who came, we love the community spirit and it’s great fun hosting you all. For those of you who missed it, we had a Welsh theme as a belated St David’s Day celebration, and Susan whipped up her own version of Anglesey Eggs (spoiler alert, they were delicious!). Here’s her recipe so you can give it a go at home…

 

Anglesey Eggs

 For 4 people

500g potatoes, peeled and chopped

50g butter

4 leeks, sliced

50g butter

50g flour

½ litre milk

mustard powder to taste

bay leaf

150g mature cheddar grated

extra cheese to top, grated

8 hard boiled eggs

 

– Boil and mash the potatoes.

– Fry the leeks in the butter until tender and then mix into the mashed potatoes.

– Put the potatoes in the bottom of an oven proof dish.

– Quarter the boiled eggs and spread over the top of the mash.

– Melt the butter in a pan, add the flour and mustard and cook until frothy.

– Remove from heat and whisk in the milk a little at a time, add the bay leaf.

– Return to the heat and stir until it thickens.

– Remove from heat and stir in the grated cheese.

– Pour the sauce over the eggs and potato, sprinkle the remaining cheese over the top and put in a hot oven until the sauce is bubbly and brown.

 

It’s great served with herby bread (we used this Welsh recipe) and maybe even a crunchy salad. Enjoy!

 

 

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Mock Duck in Spicy Plum Sauce Recipe

To start with, I just want to thank everyone who came to our Chinese New Year meal. It was a fantastic evening, where we all ate far too much… It’s a long way to come for some of you though, so to make sure no one is left out we thought we’d share our fabulous recipe!

For those that haven’t heard of it before, Mock Duck is the meatiest vegetarian meat alternative around. Made from wheat gluten, this has a taste and texture almost identical to real duck – and it makes fantastic duck pancakes. You can pick a tin up from your local health food shop or chinese supermarket, or even make your own. We combined it with our very own Spicy Plum Sauce, as an alternative to the traditional hoisin sauce. We also served it with oven baked noodles, just to make sure we got our dose of veg!

mock.duck.pancakes

Mock duck in spicy plum sauce

Ingredients:

1 tin mock duck

1 bottle St Kitts Herbery Spicy Plum Sauce

 

Method:

Drain the mock duck and rinse under cold water. Cut into thin strips, place in an ovenproof dish and cover with the Spicy Plum Sauce. Cover with foil and cook in oven at 180C for about 20 minutes, until hot and sauce is sticky.

 

Oven baked noodles

Ingredients:

1 pack fresh noodles

1 carrot – cut into very thin strips

1 small can water chestnuts drained

1 small can bamboo shoots drained

2 or 3 mushrooms sliced

handful of mange tout cut into thin strips

1 pak choi finely sliced

small bag of beansprouts

4 tablespoons of mirin

4 tablespoons of rice vinegar

tamari soy sauce to taste

good dash of dark sesame oil

 

Method:

Put all veg in a baking tray with the noodles, splash lightly with the sesame oil and toss until it is all coated. Sprinkle the mirin and rice vinegar over the top, cover with foil and bake in the oven on 180C for about 20 minutes until hot. Toss the noodles mix with the soy sauce and serve with the mock duck.

If you fancy the pancakes too then see the recipe here.

 

 

 

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Herb of the Month – Horseradish

So it’s been a while since we’ve written a blog (we’re slacking, I know!) and in the meantime winter has crept in properly. In our house that means stews, pies and roasts – as often as possible! There is a certain someone in our household, who shall remain unnamed (Paul), who can’t seem to eat any of these things without an appropriately large selection of condiments. Our herb of the month has been chosen in his honour – horseradish.

The best known, and possibly most delicious, use for horseradish is of course in condiment form as horseradish sauce (we personally like horseradish mustard). It’s a really simple sauce, made from grated horseradish root and vinegar – and it’s really easy to make at home. Not many people make it themselves though; in fact sales of horseradish in a bottle began in 1860 – making it one of the first convenience foods available. It remains popular throughout the world, with several varieties available, including with beetroot – yum…

Horseradish has other uses though, including medicinally. It can be used to treat urinary tract infections, kidney stones, bronchitis, rheumatism, sciatic nerve pain, gout and even colic. Though as always, consult your doctor before use!

Even better, horseradish is amazingly easy to grow at home. It will do best in a nice sunny spot, but this is the UK so it can also make do with some shade! It’s a perennial and best grown from a cutting. They can pretty much be planted and left alone, with possibly a little water if we (miraculously) have a dry spell, to be harvested the next year. When harvesting, you’ll want to make sure you remove the entire root and then replant only what you want – it can easily take over your garden if left to its own devices. It has to be said though, once you’ve got access to the fresh stuff, you won’t want it from a jar again!