June 20, 2010
Hug in a Cup
June 6, 2010
Peter Piper Pecan Pies
May 30, 2010
Cards from the Heart
May 23, 2010
One man's trash is another's....
May 16, 2010
Lamb Glorious Lamb
- Preheat oven to 180c
- To prepare the lamb, use a sharp knife to 3 small incisions in each lamb shank
- Secure together a piece of garlic and rosemary by wrapping an anchovy fillet around them and insert into one of the incisions, pushing in firmly. Repeat to use up all the garlic and anchovy.
- To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.
- Meanwhile, heat a large ovenproof casserole dish until hot and add remaining olive oil, shallots and garlic.
- Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add red wine and bring to the boil.
- Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil.
- Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.
- Bring to a simmer, cover and place in the oven to cook for at least 4hrs (up to 7hrs on 150c). The meat should be melting, tender and falling off the bone when it is ready to serve.
- For the olive oil mash, place potatoes into a large saucepan and cover with water. Add a pinch of salt and place on the heat to bring to the boil.
- Simmer for 10-15mins until tender with a knife.
- Drain water and return to a low heat for a few minutes to remove extra moisture. Take a potato masher and olive oil and start mashing well. Season with salt and pepper.
- To serve place the mash in a deep plate and add one shank and to ladles of the broth. ENJOY
May 9, 2010
Love your Mum
May 2, 2010
Ladder Up
April 26, 2010
Retro Days
250g/9oz caster sugar
2 sprigs fresh thyme
1 cinnamon stick
1 vanilla pod, split
2 cloves
2 star anise
1 tsp freshly grated nutmeg
6 firm pears, peeled, but stalk on
2. Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)
3. Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.
April 18, 2010
Frills for the Fillies
April 11, 2010
French for Thought
March 28, 2010
A book for the Ages
March 21, 2010
Old is the New
March 14, 2010
Lavender Laundry
March 7, 2010
Sew, sew, sew your buttons
February 28, 2010
End of Summer Days
February 21, 2010
Soup for the Soul
Ingredients
1kg/2lb 4oz chicken wings
100g/3½oz unsalted butter
2 large onions, finely chopped
2 cloves garlic, finely chopped
3 large carrots, finely chopped
1 small head of celeriac, finely chopped
250g/9oz button mushrooms, finely sliced
200ml/7fl oz dry white wine
bouquet garni (thyme, bay leaf and celery leaves)
4 whole star anise
3 sticks of celery, finely sliced
3 leeks, finely sliced
a small piece of fresh ginger
salt and freshly ground black pepper
large bunch of fresh parsley
Method
1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.
February 14, 2010
I Heart You
February 7, 2010
Rainy Day Delight
The Ultimate Strawberry Pancake Recipe
January 31, 2010
Parcels of Peace
January 24, 2010
Herbs for Life
Having accomplished the growth of my herbs without any green thumb causalities along the way, I came to the last of my chillies and coriander today and thought no better last supper for these guys than to cook them in my first curry on such a dreary Sunday. My reservations on curries the past have been the idea of taking something from a jar that is so mass produced that you have no real idea what you are consuming - so to put it lightly I've never been a fan.
Before I go off sounding likely a born and breed organic evangelist, I must confess my adoption of fresh produce cooking has only been a recent revelation of mine since discovering how simple it is to do, not to mention the many benefits rewarded. The less I've consumed from a package or box, the more flavor, sustenance and health benefits I've experienced for very little extra effort. This recipe by Jamie Oliver which can be found on his fabulous iphone App is anything but mass produced and has completely changed my perception of a curry being an oily concoction of gosh knows what and appreciating it for the lovely fresh flavors of authentic indian cuisine. I loved cooking this dish just as much as I enjoyed sharing it with a special someone tonight so I urge others to try it. WARNING: After preparing and eating this you will never be able to eat something out of a jar again.....neither will those who you share it with Xxx
Lamb Rogan Josh with Lemon Rice
600g lamb fillet
1 lemon
300g basmati rice
5cm ginger (fresh)
5 garlic cloves
3 medium red onions
2 fresh red chillies (hero of the dish!)
70g butter
8tsp natural yogurt (i use greek)
1 tsp smoked paprika
1 tsp rogan josh curry paste
2 tsp garam masala
1 tsp paprika
1 x 400g tin of peeled tomatoes
1 tsp black pepper
8 sprigs of fresh coriander (Jamie's recipe uses mint although I find the coriander works real well)
PS: This looks off putting at first because there are lot of ingredients. But if you consider most of them are dry spices, if you don't have already, once bought they can be easily stored and accessed in your pantry for many more times to come.
1. Place a a saucepan full of water on to boil.
2. Once the water is boiling add the rice, lemon zest and squeeze the juice of half the lemon into the water. Cook the rice according to the packet instructions.
3. Peel the ginger, garlic and onions. Halve and de-seed the peppers and chillies.
4. Add the ginger and garlic to a food processor and whiz to a puree. Take out 2 Tsp of the mixture and hold to one side.
5. Quarter 2 of the onions and add these to the food processor with one of the peppers and one of the chillies. Whiz again until you have a puree.
6. When the rice is cooked, drain and return to the saucepan with a lid to cover with the lemon half and a small knob of butter.
7. Take the lamb and slice into strips and place into a mixing bowl.
8. Add 2 tsp of garlic and ginger puree to the mixing bowl with turmeric, 4 tsp of yogurt, smoked paprika, black pepper and stir together.
9. Put a frying pan on a medium heat and slice the remaining onion, pepper and chili.
10. Once the pan is hot and the puree from the processor, the sliced onion, pepper and chili, the curry paste, garam masala and paprika.
11. Turn up the hear and stir together for a few minutes.
12. In a separate pan, place the marinated lamb on a hot pan to brown on both sides for a few minutes.
13. Once the puree mixture has browned up and the tin of tomatoes and simmer gently on a moderate heat - adding a splash of water if it starts to look dry.
14. When the lamb is cooked in the other pan - combine with the puree/tomato mixture and prepare to serve over the lemon rice.
15. Enjoy topped with a small spoon of natural yogurt an coriander....
January 17, 2010
Garden of Eden
There were so many things I was just buzzing to write about but I thought it best to start at the beginning with the basics. I think the most natural and gratifying thing someone can do is plant something, watch it grow and make use of your efforts produce.
I recently planted an herb bucket not only for the culinary convenience and indulgence of having access to fresh herbs on a daily basis, but to test my green thumb and plant something for the first time.
My expectations were not high however my enthusiasm was binding to see this venture through. There was not much gardening skill involved and the results were instant as I choose to plant pre-potted herbs, although once I had picked my selection of herbs with careful planning and potted them in the bucket I was smitten.
This tiny bucket of pre-mature green herbs became my enjoyment every evening when I would get home from work tenderly watering the bucket - scanning for any signs of additional growth. I left them to settle for 3 painful weeks before at last blissfully taking to the rosemary with my scissors.
8 weeks later my herb bucket is still going strong and is the gift that keeps on giving. My red chilies are now fully mature and those fiery suckers are so special added to a meal. The basil has grown so much I think I’ll have to cut it all back and make jars of pesto so not to waste it.
I challenge everyone to take up this simple pleasure, which is getting back to nature and enjoying the fruits of your efforts.
You will need:-
Plastic 25L bucket
High grade potting mix (Yates works well)
Herb Support Fertilizer
Pre-potted Herbs (I used Sage, Thyme, Oregano, Rosemary, Red Chili, Contentential Parsley, Coriander and Basil in this order)
Water
Love
Beginnings of a Petticoat for Jane
Inspiration comes from many sources at different times of your life. Mine came when I hit another 20 something age and found all my efforts to capitalize on all the opportunities favored upon me as a babe of Generation Y left me feeling a little lacking in inspiration personally.
I have always been one who wanted to embrace every prospect in life to learn and grow and had many fanatical careers I wanted to aspire to. My aspirations lead me to complete two degrees and land a corporate career that has granted many challenges and rewards and continues to do so.
I was very satisfied with my life and the direction it was heading. I was independent, earning my own way, had great friends, had a great love and the world was my oyster and many ways all these things still apply.
However just as soon as I was blissfully content I became as quickly restless. It was not progressive, more something that came to me one day when I was passing through a trance at the conclusion of yet another working day that I gazed over another fellow workingwoman on the ferry with calmness and content that was quiet unusual for the 6pm rush hour. This woman featured all the artifacts of the working day’s drain, blouse slightly creased and a pair of heels discarded in a Harrods bag, however she did not bear the same depleting stares as the rest of the commuters. I soon noticed the source of this woman’s content. Nestled in her lap were two pearly sticks rhythmically knitting from a small ball of beige twine. 1,2,3….1,2,3…
Inspiration hit me at that moment and has never left me since. The chance spotting of a lone commuter has spun me into a drive and yearning that I never thought to exist within me.
I never took home economics at school, rather history, biology and chemistry as they were regarded as good prerequisites for university so my domestic skills did and still do leave much to be desired. I had so many lost opportunities to watch and learn from the domestic masters of my grandmothers as generations did before, although as a child of the 80’s I was more interested Malibu Barbie and Nintendo.
The motivation of starting a Petticoat for Jane blog is to share my new found inspiration to undertake domestic challenges unbeknown and relatively taboo to many girls of my generation. I wish to share the appreciation of the simple pleasures in life and to prove that to be accomplished domestically does not mean choosing between a career or being a housewife, rather a personal indulgence that can be enjoyed by all occupations.