Saturday, 30 July 2016

Haddock in Creamy Cheese Sauce – Γ  la Delish in a Dish!

Simply served with steamed carrots, petit pois and new potatoes. – A very quick ‘n easy weeknight dins or supper – Very lovely! It’s cheesy and its good, light and yummy!πŸ˜‰

Total Calories: 2,579 Total Weight of Recipe: 1573 g   Calories and weight do not include veggies and optional cream or sour cream.
Serves: 3 – 4
1.25 ml black peppercorns (12 whole), to taste 
1 carrot (1/2 a large), peeled and sliced diagonally 
1 celery stalk, chopped 
1 (1 g) bay leaf, crushed (tsp,+crumbled) 
2 sprigs parsley (2.5 ml dried) 
1 onion (large), sliced 
600 g Haddock fillets, frozen 
45 ml lemon juice
Cheese Sauce: 
71 ml (68 g) butter 
132 ml (68 g) cake flour or all-purpose flour 
382 ml whole milk 
pinch nutmeg 
pinch white pepper 
210 g cheddar cheese, grated

Optional: Cream or sour cream added to taste when sauce is ready.

In order of above ingredients add the first 6 ingredients to a saucepan – whole peppercorns, carrot, celery, bay, parsley and onion.

Empty contents of bag into saucepan together with milk as it contains a lot of the flavor from the haddock

Arrange haddock fillets on top of veggies in your saucepan and pour over any liquids or juice remaining in sealed bag haddock was purchased in.
Add lemon juice and 382 ml / 382 g milk and poach gently covered until fish flakes with a fork and is cooked. 
Gently with a spatula or egg lifter remove fish and set aside.
Continue simmering veggies and milk until veggies are tender.
Make up a beurre manie (French kneaded butter) by kneading the flour into the butter until you have a paste.
Bring milk to a medium boil and add your beurre maine or French kneaded butter in the size of peas, stirring briskly until thickened. As soon a sauce is cooked turn off your heat.
Puree all your veggies in saucepan to a cream with a stick blender.
Add white pepper, nutmeg to taste and a pinch salt only if needed. 
If you are using a casserole dish you may gently slip your haddock fillets back in under the sauce. Cover surface with grated cheese and place casserole under grill element until cheese has melted and is to your liking. 

Serve – enjoy! and Bon AppΓ©tit!πŸ˜‰

Wednesday, 27 July 2016

Lancashire Hot Pot To Die For! Good old fashioned cooking at it’s GMO free best! No imitation gravy or stock! This is the real deal!

One Pot cooking from scratch at it’s very best! Keep it simple! Cooked with love, you will want to eat this every night of the week, especially in winter!  My Top choice! It’s a Winner!

Serve over fluffy white rice or simply just as is with some steamed carrots and peas.

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Notes: – “Please read before you begin”..
Mutton is best for this dish as it does not fall apart during the long slow cooking process – is rich and full of flavor but you may use lamb if mutton is unavailable. Suitable cuts of meat to use are: Neck, best-end or middle-neck, meaty chump chops, knuckles, shoulder, shin or loin. – My favorite are whole best end chump chops  which are meatier – Keep your chops in whole pieces. Do not exceed a temperature of 170 C – The higher the temperature goes, the more your meat will shrink, giving you less servings and spoiling the flavor of the dish. This type of dish is best suited to slow heat cooking.πŸ˜‰  
Adding sheep tail fat gives a delicious flavour boost if available.
I have used a formula of double the weight in potatoes to meat and an equal weight in onions to meat – Do NOT skimp on the onions! – You may replace some onions with same weight in leeks which will add an extra flavor boost to your dish!
Waxy floury potatoes are best for this dish which may be placed beneath your top layer of chip potatoes. Chip potatoes will give you a crispier topping if placed on top. Which gives reason to use 2 kinds of potatoes if you wish. The waxy floury potatoes burst open disintegrating into the rest of your pot, aiding as a natural thickener without the need for adding flour. ;) 
For Extra Potato Topping: You may grill or bake an extra potatoes by tripling the weight of your potatoes to meat but only topping your hot-pot with double the weight of potatoes to meat and using the extra 1/3 rd of potato slices placed separately in the same manner onto a large round pizza pan or oven tray placed under grill or on a trivet in your halogen covection oven with an extender ring, then placing the halogen element head onto extender ring – You may then crisp up your 2nd potato topping until golden – brushing with melted fat and sprinkling with salt and pepper. Overlapping potatoes like fish scales covering entire pan.πŸ˜‰
You may replace chicken stock with bouillon cubes, to taste but will not get that lovely natural deep rich brown gravy color which comes from natural gelatinized chicken stock. Chicken fat may be replaced with pork fat (lard) or beef fat (suet) or half oil to butter. Thinly slice your onions and potatoes on amandolin or do this by hand if you don’t have one.
You may pack in layers – meat, onions, potatoes – meat, onions and ending with layer of potatoes = 2 layers of each but I find with 900 g meat it was not worth doing.
If you are doing your hot-pot on stove-top: Place a simmer ring under your pot to prevent from burning or if you have an old 1970’s vintage snackwich or waffle iron maker just unclasp the metal plates and use that under your pot.πŸ˜‰
You may even cook this overnight or put it on before leaving for work over a very low heat if using mutton and wake up or come home to a lovely smelling house!πŸ˜‰ If you want Delish – Keep it SIMPLE! Do NOT go adding any extras or you will really spoil this dish!πŸ˜‰
If you don’t own a restaurant and don’t need to impress – you may skip the above steps and follow this recipe: My big sister Debbie’s but I am afraid to say your dish is going to look a bit dull and bland although it will still taste great. It just won’t have that extra special browned look with the flavor boost which comes from your naturally browned chicken stock and fats = your gravy color.
Genius Tip: If you own an electric wok with self regulating temperature and a halogen covection oven with an extender ring the two double up together and act as both a slow cooker, oven and griller all in one.πŸ˜‰ Saving you loads in electricity! – All you need do is place your extender ring onto the inner side walls of your wok and then bring over your element head to fit perfectly onto your extender ring and ta-da! You may then crisp up your potato topping all in one pot being your wok. I personally have not used a stove-top in years. My wok acts as my pot, slow cooker and oven in which I bake my lasagnas, moussakas, cottage pies, all my stews and casseroles. I have even baked cheesecakes perfectly in my wok placing on the extender ring together with element head and setting it from bottom and top just like an oven! I use a 5 liter Kambrook Wokwhich I fitted together in same store when purchased – I use them every day. I just cannot be without them – that I even purchased a second one when I saw them in Clicks (South Africa) recently as I hadn’t seen them in a while. My firstKambrook Wok which I am still using hasn’t given me a days problems since purchased in 2007 – However I am on my 3rd halogen oven –  No cleaning of stove-tops for me.πŸ˜‰
80 g Chicken stock, natural according to taste
80 g Chicken fat, rendered according to fattiness of meat
900 g mutton, chump chops (best end)
900 g onions
600 ml water
1800 g (1.8 kg) potatoes (add potatoes once water is in, not to wash off starches)
Salt and freshly ground pepper to taste (Your choice – black or white)
In your roasting pan or 5 liter pot or wok – brown your meat over a medium to low heat in approximately half of your browned chicken stock to fat (schmaltz) – You may add as much as you like and once meat is browned but still very juicy, toss in your onions with your meat and keep tossing to blend it all through – just to partially cook them and to give onions a lovely rich golden brown stain. Taste for seasoning – adding more fat or stock as needed. Do not crisp meat or dry it out and do not stir-fry it over a high heat – we don’t want the meat to shrink! – It must remain moist and juicy with just the outer surface slightly cooked but browned. This is where your natural chicken stock comes in as it acts as both a browning and flavoring sauce all in one!πŸ˜‰
Peel potatoes and place in water to prevent oxidation until ready to slice – Once they are sliced do NOT wash off their starches as this will form the glue that keeps your potato topping together.
Peel your onions and slice them on a mandolin into thin rings or by hand if you don’t have one.
Slice potatoes on a mandolin or slice into thin rings by hand.
Add your 600 ml water to pot before layering in your potatoes as you don’t want to wash off your potato starches. You may blend a little browned chicken stock into it for extra flavor or chicken bouillon cubes if you don’t have any real stock.
Layer your potato slices like fish scales covering the entire surface of pot. Season with salt and pepper and dot with chicken schmaltz. Close lid tightly and bake 160 – 170 or on a low heat. 5 – 6 hours if using mutton – or – 2 – 3 hours for lamb or until meat tests done with a long thin metal skewer and then uncover and bake / grill a further 30 minutes, until the potatoes are golden and crisp or just serve as is – choice is yours.
If cooking on stove top place a simmer ring or metal plate beneath a heavy bottomed pot and keep on very low heat. Do NOT disturb.
Your dish is done when most of its liquid has been absorbed and it sits in its own rendered stock, fats and gravy

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A more simpler version of Lancashire Hot Pot – From My big Sister Debbie – Drop dead Delicious and great for those cold winter nights to warm the soul!

This is a more simplified version.

Mutton is best for this dish, as it does not fall apart during the slow cooking process, has more flavour and is leaner.
Serve over fluffy white rice, with or without extra veggies on the side.
1 kg chump chops or other lamb stewing cuts like ribs, breast, neck, knuckles or best end lamb chops.
Seasoned flour (just salt & pepper is all you need) to toss meat in
2 large onions, cut into rings
8 – 9 leeks or 1 bunch (may replace with onions or reduce as you wish but onions make delish!)
5 – 6 medium potatoes, sliced into rings
4 carrots, medium in size, sliced into rings
Fresh parsley, 3 sprigs
black pepper to taste, freshly ground
Chicken bouillon or stock cubes, dissolved in hot water
Optional: Bay leaf/leaves and thyme to taste
Toss meat in seasoned flour to coat.
In Pyrex or slow cooker or any other oven dish with lid – metal being the better conductor of heat will save energy. Layer half the veggies then all the meat, ending with potatoes.
Pour up to 500 ml stock down sides of oven dish. Dot top of potatoes with lard or butter or pieces of fat from chops.
Bake 150 – 160 C for about 3 hrs or until done. – Enoy!πŸ˜‰

Absolutely Delicious Gelatinized Chicken Stock and Rendered Chicken Schmaltz or Fat - Golden Brown and Delish! Homemade yet Soo Easy-Peasy!! No GMO's - No Additives!

I store mine in chicken liver tubs. If poured in warm, chicken stock falls to the bottom with chicken schmaltz (fat) rising to surface. To remove, just dip container in hot water, invert and remove.
How ? Well here’s how..
Chicken Schmaltz (fat) poured straight off the surface still warm and liquidy stored in chicken liver containers
I will soon post links to recipes I am using this in and what to do with this goldmine of delish because at present I am busy drafting and uploading all of my top favorite winning recipes. πŸ˜‰

When grilling chicken thighs.. and believe me chicken thighs are best! – Its first skin side down ending with skin side up. Just place a pan beneath your grilled chicken thighs seasoned simply with some salt and cayenne pepper. – You will find they render the best schmaltz (fat) and stock ever! You will also find that when you remove your chicken fat the seasoning is on the very bottom and not in your fat.
I grill on this metal rack (comes with your Halogen Oven) in my wok using the extender ring of my Halogen Oven, over which I fit its element head – Turning my wok into an oven (Do not switch on the wok). Grill directly in your wok catching all that lovely chicken stock and fats in bottom of wok. Then when done, just heat it in wok and tip all the fat and stock out into tubs and refrigerate to use in your dishes. This is another way I grilled my chicken thighs (Wok was being used for another purpose) on metal microwave turn-table resting on glass oven bowl of FlavorWave / Halogen Convection oven with extender ring and element head placed over. This is the natural colour of your chicken fat once cold.
The soft fat may easily be lifted or scooped off the surface once solidified or if still warm and liquidy – may just be poured straight off the surface into containers for refrigeration or the whole shebang in its entirety – whilst still liquid and warm just poured straight into containers and refrigerated.
Your browned stock will settle on the bottom and you may then just scoop off your fats from the surface to do your frying.
You can even put the whole shebang into chicken liver tubs whilst still fairly warm so that your stock will lie on bottom.
The soft fat may easily be lifted or scooped off the surface once solidified or if still warm and liquidy – may just be poured straight off the surface into containers for refrigeration or the whole shebang in its entirety – whilst still liquid and warm just poured straight into containers and refrigerated.
Your browned stock will settle on the bottom and you may then just scoop off your fats from the surface to do your frying.
Deliciously natural – Juicy gelatinized chicken stock!
You will find your lovely gelatinized stock – deliciously concentrated in flavor, well browned and with a deep rich gravy color lying beneath the surface of your golden rich yellow schmaltz. Never throw this away! This is GOLD! The secret to many great dishes! Hold onto your shebang! Don’t let anyone take it away from you! πŸ˜‰

-Enjoy! πŸ˜‰