Posted in Food, tagged Asian, Chinese, cooking, easy, eating, fast, fish, Food, ginger, Japanese, main course, noodles, quick, recipe, rice, simple, soy sauce, vegetables, Vicarage Recipes on 9 January, 2014|
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This is a Vicarage favourite (apart from with the Engineer, who has a Thing about fish). Very simple and quick to make, and great with rice or noodles and stir fried veg. It’s loosely based on a recipe from a great little series of recipe books (Periplus mini) I bought in Singapore, but alas unavailable in the UK.
These are per person – and are very flexible. I just tend to slosh the soy about and add a bit less juice, then scatter sugar/honey and ginger over.
- a salmon steak (smaller or larger, depending on budget and fish consumption preferences)
- 2 tbspns light soy sauce
- 1 tbspn lime or lemon juice
- 1 tbspn runny honey or brown sugar
- 1 tspn grated fresh ginger
Pop your salmon steaks in an oven proof dish (ceramic or pyrex, not metal) and pour over the sauce ingredients above. Leave to marinade if you have a few minutes, otherwise pop straight under a hot grill for 8-10 minutes, until the fish is cooked through and a little blackened on top.
We ate it with steamed rice and some cabbage stir fried with garlic, soy and a little sugar.
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Posted in Food, tagged baking, chocolate, coffee morning, cooking, dried fruit, easy, Food, fridge cake, no bake, quick, recipe, store cupboard, tiffin, traybake, treat on 23 April, 2012|
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Fridge cake aka tiffin is a very useful no-bake Vicarage staple. It uses store cupboard ingredients and can be made quickly, although it needs a few hours to set in your fridge – if you’re overeager to consume it, it can be rather too crumbly and sticky.
- 400g digestive biscuits (I use the cheapo range), broken into crumbs – in a plastic bag using a rolling pin, or in a food processor
- 200g butter (hard marg would work too but not soft)
- 4 heaped tbspns cocoa powder
- 3 tbspns golden syrup
- 3 tbspns brown sugar
- 4 handfuls sultanas/raisins/cranberries or other dried fruit as you like (approx 100-150g in total weight)
- 200-400g white chocolate, melted
Place the butter, cocoa powder, golden syrup, sugar and dried fruit in a large microwaveable bowl with lid and heat on full power for 2-3 minutes. If you don’t have a microwave, you can do this over a low heat in a saucepan. Once the butter has melted and the sugar has dissolved, add the crushed biscuits and mix thoroughly.
Place the mixture in a small roasting tin (about 20cmx30cm) that has been lined with cling film and level it out into the corners. Cling film is the best way to avoid sticking AND excessive washing up. Place the tin in the fridge whilst you melt the chocolate topping.
I usually use 200g white chocolate for the topping for this, but it is a little skimpy – 400g would give you a really good layer on top. I melt the chocolate in a jug on defrost in the microwave, but also sometimes use the old method of a bowl on top of a pan of boiling water. Usually when the last lot of chocolate was burnt in the microwave, alas. Using a knife, spread the chocolate over the now slightly cooled base and then refrigerate the lot for a couple of hours – preferably overnight. Use a sharp knife to cut it into pieces to serve with strong coffee.
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Posted in Food, tagged bacon, easy, Food, frugal, healthy, hungry, pork, quick, recipe, root veg, vegetables, Vicarage Recipes on 21 March, 2012|
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This recipe is a Vicarage favourite that crosses the seasons – it’s hearty enough for winter, but the light sauce means that it suits a chilly day in June aswell. It’s also speedy, cooking in about 20 minutes. So if you can pre-prepare most of the veg, you can get it on the table within half an hour of getting in from work, or the swimming lesson or whatever. It was swimming for us yesterday – and the Queen and the Joker had to get to Kids Club, fed, in less than an hour after our return.
- Pork steaks (I chopped the ones I had in half and so fed six of us, with seconds, from a pack of four) or chops
- Bacon, about 4 rashers, chopped
- Large onion, roughly chopped
- Potatoes and vegetables – select from carrots, squash, sweet potatoes, parsnips, leeks – all chunked. I use a smallish potato per person plus a couple of each of about 4 other vegetables to feed six of us.
- Cabbage, sliced – I used about half a Savoy
- 2-3 bay leaves
- 1 tbspn vegetable (or chicken) bouillion powder or a stock cube
- 200ml cider
Using a large pan or cast iron casserole dish, fry the pork in butter to brown and then set aside. Then add the bacon and fry until a little crispy. Then fry the onion until soft and add the vegetables and fry them a little too. Then add cider and enough water to almost cover the veg. Add your bouillion powder and bay leaves and bring the liquid to the boil, then turn it down to a simmer. Pop the pork steaks back on top, cover the pan and set your pinger to 15 mins. After 15 minutes, pop in the shredded cabbage and leave for another 5 minutes or so, until the vegetables are all tender. Serve in soup plates if you can, with spoons handy to slurp up the lovely broth or chunky bread to mop it up if you’re very hungry.
If you’re lucky, there may be some leftover veg to have with hunks of bread for lunch tomorrow…
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