Stand By Your Naan

 Our days here in France are numbered. Mariquita will set sail for the UK in April which will come upon us in no time at all. Or maybe I’m getting a little ahead of myself due to the Spring-like weather and rising crew numbers. I suppose it is still just January and we have got the fire lit. But when we do set sail for the UK we will be heading ever closer to my new house.

I may have been a little distracted lately. George and I have finally found our dream cottage in Suffolk and I am a little bit more than over-excited. I have wanted this for a very long time, somewhere to call my own; to lay my hat and to one day settle down in when I’m a big girl. My own sunny kitchen, fragrant herb garden and my own welcoming front door with a decent knocker. I’ve had it all worked out in my head for a very long time which you will know if you read my blog back in May last year, ‘My Other Life and Baked Bananas’.

It’s still all a little surreal if I’m honest and until I have the keys in my hand, I’m not going to actually believe my dream is coming true.

So today I decided to distract myself from constantly looking at the few pictures I have of my future home and get down to some experimenting in the crew house kitchen in La Garde Freinet, France.

Last night I made a curry. It was a delicious chicken curry with rice. However there was one important thing missing from my curry that can’t be bought or ordered from a take-away unless you want to drive all the way to Nice.

Naan bread. I love it. And a proper curry is night is not complete without naan bread involved. My favourite naan bread is Peshwari Naan. The soft pillowy dough filled with a nutty almond and coconut sweetness, all buttery and soothing and apparently the village my new house is in, has a great Indian take-away… sorry, distracted again.

So I made my own. Six little sweet, doughy naan’s which took a mere 30 minutes and tasted fantastic. All the better for mopping up those tasty curry sauces and a great centre piece for a curry night – homemade naan’s. Brill.

For 6 Peshwari Naan’s you will need;

450g self-raising flour

½ tsp salt

½ tsp baking powder

2 tsp cumin seeds

2 tbsp vegetable oil

4 tbsp plain yoghurt

2 beaten eggs

100 ml water

50 ml milk

50g melted butter (or ghee if you've got it)

40g butter

2 tbsp raisins

2 tbsp desiccated coconut

1 tbsp ground almonds

1 tbsp hazelnuts

½ tsp garam masala

Zest of 1 lemon and juice of half

Method

• Sift the flour, salt and baking powder into a large bowl. Add the cumin seeds, oil, yoghurt and beaten eggs and begin to mix well with a fork. Slowly add the water and milk at the same time little by little and when it’s all starting to come together, get your hands in there and work it all into a soft dough. You may not need to add all the milk and water if looks like it might get too sticky.

• Knead the dough for a minute or two until it's nice and smooth and then cover and leave to rest for around 15 minutes.

• Heat the oven to 220ºc, gas mark 7 and heat up a large, heavy non-stick baking sheet in preparation for the naan’s.

• Put all the peshwari ingredients in a blender and whizz till you have a grainy paste.

• Now divide the dough into 6 equal portions and roll each portion into a ball in your hands. Now take 2 of the dough balls and with a rolling pin roll them into rounds on a floured surface. Take a good tbsp of the peshwari filling and smear it onto one side of the round. Then wet the edges of the round with water and fold the dough over, sealing the edges shut. Roll out gently again with the rolling pin and either roll into a round or try to get the classic tear shape. But any shape will do. And roll them as thin as you dare, they really puff up in the oven.

• Carefully take the hot baking sheet out of the oven and put the two naan’s onto the tray and return to the hot oven for about 4 minutes. Take out of the oven and keep the naan’s warm wrapped in a tea towel. When you have rolled and cooked all the naan’s, turn the grill onto high. Brush the naan’s with a good smear of melted butter (or ghee) and then put them under the grill to lightly brown.

• Brush them all again with melted butter and then wrap in a tea-towel till you are ready to serve.

Ideally you should serve these straight away but if you do make them in advance, sprinkle with some water before putting in a hot oven for a few minutes which will soften them up nicely.

It’s got a fish and chip shop too our village. Now that’s exciting. An Indian and a fish and chip shop. My British take-away taste buds are obviously starved here in France. Poor me with all that delicious French bread and Magret De Canard and fig jam with camembert... But home is where the heart is and soon we’ll be sailing back, home bound. And I can’t wait!

Thanks for reading,

Cheers!

How To Make Perfect Rice (and no machine)

A Happy New Year to you all! I hope that you all had a fantastic festive holiday and ate loads of great food. Or just ate loads. Consuming huge amounts of Quality Street is one of Christmas’s highlights for sure but I wouldn’t necessarily class them as ‘great’ food. However, once emptied, the tin is very handy for the storing of future magnificent baking projects! I do believe my Grandma has Quality Street tins that have housed many a Victoria sponge since the late 17^th century, or so it would seem. So in their own little way, however vague, I guess Quality Street have had a hand in ‘great’ food there somewhere.

So we made it up to the Alps after Christmas to squeeze in a little snowboarding before the start of the new season on Mariquita. It's going to be a goody of a year onboard in 2012. We will be sailing to the UK for two regattas and have some new members of crew to meet very soon and train up in the ways of all things ‘Mariquita’. The old (less of that) remaining crew will be responsible for singing the sea shanties extra loud to make up for anybody who doesn’t know the words.

There will be delivery food and provisioning to start planning for the long sail to Gosport, Portsmouth in April, a trip which could take 3 weeks or so and there will also be the usual hope of fish catching and the freshest of sashimi eating along the way.  And of course the hope of flat calm seas…

But back to our little visit to the Alps before I start to worry too much about that one.

We stayed in a little self-catered wooden chalet and as these things go with self-catered accommodation; what it lacked in the way of saucepans it made up for in small red, beetly-type bugs which crawled out of the woodwork and hung out in the curtains and dropped occasionally from the ceiling onto our heads while we had dinner. Which was nice…

Anyhow. The thrust of this blog comes from a rather long conversation we had concerning rice and how best to cook it when faced with a kitchen minus a rice cooker (and in fact anything helpful like a sharp knife).

Now rice cookers are a new thing to me. I don’t have one and didn’t realise that so many people seem to have a fear of cooking rice in a saucepan. This is a shame because rice cookers are so big and I’m wondering how to tell George that he will have to keep his rice cooker in his garage because I need my kitchen space for useful things like plates. (We’re in the process of buying a real house on real solid ground. Very exciting)

Personal domestic issues aside, my rice cooking recommendations were kindly noted, have been tried and tested and I was told I must blog the technique because it was such a success. Hopefully I have saved at least one kitchen from one more expensive gadget. I’m sure that a lot of people know this one but for those who don’t, this never fails, makes perfect rice and is worth a try before you spend any money on a machine; which may then lead to the need for an extension. Although, saying that, if you do need and extension, my Dad is a great architect and would love the work.

Normally I just guess-timate the amount of rice, water and time and once you have cooked rice a few times following the instructions below you will then be able to do the same thing with the guessing and have the confidence that it will work. I promise!

 Okay, so for perfect rice every time without a machine or any other gadget then rice know-how, here it is;

 For 4 people you will need;

 

65g rice per person, 260g overall

300 ml of cold water

a good pinch of salt

one saucepan

cling film or 1 tight fitting lid

Method;

• It’s all about 3’s with rice. I normally fill the saucepan with two thirds rice and the last third water. So when cooking rice for up to 6 people you can expect there to be no more than a fingers width of water above the rice in the pan. For now, put the measured amount of rice in the pan and then fill with the measured amount of water and make a mental note of how that looks. Add a little salt and stir. Now add a very good lid or a layer of cling film. There needs to be no way for any steam to escape. That’s the important bit! Cling film is great for this and don’t panic, it won't pop.

 

• Now turn on the heat and bring the rice to a gentle boil. AS SOON as it starts to boil, turn the heat down to its lowest setting possible. The smallest flame, the lowest heat. Out of heat up to ten, I go down to a 2 on an electric hob and the smallest flame on a gas hob. So, so far it’s specific but easy, yes?

• Keep the heat this way for approximately 16 minutes. And in NO circumstance take off the lid! It is the steam that is cooking your rice perfectly and if you take off the lid or the cling film the steam will escape and the water will not absorb. Lecture over, once the 16 minutes is over, turn off the heat.

• BUT DO NOT TAKE OFF THE LID YET. Let the rice ‘rest’ without any sneaky peeking. It is still absorbing water at this stage and this is the crucial ‘fluffy’ rice making stage. If you used clingfilm then the clingfilm will suck itself down onto the rice which is great. Just leave it as it is.

• You can leave it like this for as long as you need to which is great if you are cooking the rice in advance. But definitely leave the rice to rest for no less then 10 minutes. When you are due to serve it simply take the lid or cling film off and fluff up with a fork. To heat it up if you have left it for a while, simply put the rice over a gently heat and keep stirring it till it is well heated. 

• There. It might look like a complicated method but do this a few times and it will become as easy as one, two, C for three (little Chinese take-away joke there).

Oh and it is known as the ‘absorption’ method which is in effect how a rice cooker works.

Once your rice is cooked you can get down to finishing that turkey curry. Or perhaps fry some onions, garlic and ginger in a frying pan and add a few beaten eggs to scramble, add a little soy sauce, some bean sprouts and possibly some cooked prawns. Stir in your cooked rice, mix well over a high heat and you have a little special-fried-rice on your hands.

A good start to 2012, I hope without too much 'lets all eat salad after Christmas'. It is still winter after all. 

Stay tuned for boat friendly recipes and an exciting programme for Mariquita and her crew. I’ll try not to go on too much about my new home that will be waiting for me in Suffolk. But let’s just say, I love this year already and it has only just begun.

Thanks for reading!

Cheers. 

From Old Rope To Bread Sauce

I’m sure that being December, almost Christmas and ‘tis the season to be busy, you wont have noticed I haven’t blogged much this month. Actually, only once (Oops). I apologise if I’ve let anybody down. Or rather I suspect that this is the part where teacher looks condescendingly down her nose to announce, ‘you have only let yourself down’.

(Mind you I did just spell ‘condescendingly’ correctly first time round without angry red, zig-zaggy underline from Microsoft Word, thus inflating sense of self-worth. And twice at that! Ah, such pride.)

However this time of year on Mariquita is, without sounding ungrateful, a reasonably dull part of her year. In truth it is a duller but better time of year for me in equal measures. We’re not racing in any adrenaline fuelled regattas, winning trophies and exploring the food markets of the Mediterranean (awesome), we’re sanding, varnishing, taping up, removing tape, sanding, varnishing, taping up (you get the drift) on a cold, stationary boat in the same marina for 6 months. It is a time of year that does not make for pretty pictures of our normally exquisite Mariquita. Her ropes and lines are hanging up in a dusty container along with exciting stories worth blogging about.

However, as I may have mentioned in a few earlier blogs; we have weekends off. I sleep in a double bed. And I have some time for ‘My life’. Living in very close quarters on a busy racing classic boat with 6 other people, one ‘heads’ (shower room) and limited water rations tends to render such things as distant memories. Time to indulge in ‘me’ is a 6 month treat I don’t take lightly as I go into my 4^th year aboard Mariquita.

And I refuse to blog about nonsense simply to keep my ‘numbers’ up. If I blog I want it to be a story or recipe worth telling.

This recipe is worth telling. This recipe means Christmas to me and I think that if I were to endure a Christmas without eating any, I would cry like a child with no presents under the tree. A proper chin wobble.

I have had actual arguments with at least two people, Bridget and Will Jones, about who loves Bread Sauce the most. Of course I always win hands down. I love bread sauce more than anybody in the world. There, it’s in writing now.

Bread Sauce is not just for Christmas, it’s for life. Really good bangers and mash are upgraded to first class with the addition of some bread sauce at any time of year. But cold, left-over bread sauce scooped out of the bowl with a left-over chipolata on Boxing Day rocks my world. It is a recipe of medieval origins that has stood the test of a time as a way of using up left-over bread and as an accompaniment to domestic fowl; turkey of course but also chicken, pheasant and goose but also as I mentioned before, sausages go beautifully dunked in the white spiced stuff hot or cold.

I guess it’s the addition of infused cloves and onion that make bread sauce particularly festive and I am counting the days before George and I fly home to the UK for Christmas with family and friends. A holiday! Time away from the boat and a great excuse to consume lots of delicious food and pints of bread sauce.

I frequently come across people who have never tried the very British bread sauce before so for you guys here is a solid recipe from none other than good old Delia Smith. Apart from never weighing my ingredients, I have always followed this method of making bread sauce. It works and it is delicious.

This could change your life, certainly your Christmas experience so prepare to be swooned by an ancient, simple sauce and then we can all fight over who loves it the most. What a fun fight that would be!

For a saucepan full of hot bread sauce to serve (me) 6 people you will need;

110g, 4oz freshly made breadcrumbs. A liquidiser/food processor does the best job of this. Stale bread was used because it was easier to grate that way and does make a delicious sauce but do use fresh in a blender if you can.

1 large onion

15-18 whole cloves

1 fresh bay leaf

8 black peppercorns

1 pint, 570 ml milk

50g, 2oz butter

2tbsp double cream (loosely)

Method;

• Cut the onion in half, peel and stud both halves with the cloves. Put the milk into a non-stick saucepan with the clove-studded onion halves, the bay leaf and the peppercorns. Season with a pinch of salt.

• Bring the milk slowly to boiling point then take off the heat, cover and leave in a warm place to infuse for at least 2 hours (a day is better!). This could be the back of the Aga/Rayburn or hob.

• When you’re reafy to make the sauce, remove the onion, peppercorns and bay leaf from the milk and put to one side, don’t discard. Stir the breadcrumbs into the milk and add half the butter. Leave on a very low heat stirring now and then till the bread has thickened the sauce – about 15 minutes.

• Put the onion and bay leaf back into the sauce and leave in a warm place until you are ready to serve. Then simply remove the onion and bay leaf and reheat the bread sauce gently, adding the other half of the butter and the cream. Season to taste with salt and freshly ground black pepper.

My mum would double the amounts Delia gives because my sisters and I would greedily pour unlimited amounts onto our turkey at Christmas. Also brown bread works just as well and you can use semi-skimmed or skimmed milk and omit the cream if you want to be a bit healthier about it but hey, it is Christmas.

I really hope you are all having a great Christmas so far, I hear there has been snow in the UK already and it has definitely got a lot colder here in France. Which is good, I like that. Means there is snow in the Alps for snowboarding!! Yeah!!

Thanks for reading, Merry Christmas everybody and

Cheers!

See, look dull.

A bit more shiny but still pretty dull

                                                                                                                                                   

Mince Pie Time!

It’s time to eat mince pies. I’m not sure why I’ve waited so long to begin the mince pie making frenzy and I am going to have to eat many, many, many of them to make up for lost time. Oh shame.

So I made 24 mini mince pies last night. There are 4 left, 2 of which I’ve hidden for later. I haven’t eaten them all myself I hasten to add! I had a little help from George, Billy and Flo. Honest. But they are very good.

The main part of the Christmassy goodness of a fabulous mince pie is obviously the mincemeat, the recipe for which you can find in my November recipes. And now that I’ve eaten a fair few of them I do believe that I am qualified to say – it is a great mincemeat recipe. Actually, it’s the best.

Now a little mince pie trick I have found to lure people who have otherwise not been too fussed about them, is to reduce them in size. Simple. If you make mini mince pies, then they become a delectable little mouthful of bursting fruit and nut flavour. People seem more willing to commit to a mini mince pie and then after a little break, guaranteed they’ll be back for more.

Also, less pastry. Replace the pastry topping for a good nutty crumble and fall in love with mince pies all over again!

I do not say this lightly. I promise these are fantastically festive and tasty treats. Easy and fun to make and everybody loves them.

My confession here is that I bought the pastry. Yep, I was pressed for time and French, shop-bought, sweet shortcrust is pretty good. Maybe at the weekend I’ll do it properly and make my own pastry but on a Monday night, really the nights are so short! However as homemade is always best I’ll include the recipe for you.

I will make some with filo pastry too. Now those really are a treat, especially warm for desert with vanilla ice cream and a drizzle of hot white chocolate sauce…

So for 24 mini mince pies you will need;

1 large jar of mincemeat

1 pack of ready-rolled sweet shortcrust pastry or;

225g/8oz plain flour

110g/4oz cold butter

80g/3oz sugar

1 egg yolk

For the crumble;

25g/1oz wholemeal flour

25g/1oz porridge oats

25g/1oz shelled walnuts

A good handful of flaked almonds

35g/1 ½ oz butter

½ tsp cinnamon

½ tsp mixed spice

Method;

• Pre-heat your oven to gas mark 5, 190ºC, 375ºF, 170º fan oven

• If you are making the pastry yourself then put the flour, butter and sugar into a food processor and pulse until you have a breadcrumb texture. Then put in the egg yolk and pulse again until you have a nice yellow dough. If it is too dry to form a dough then put in some milk a teaspoon at a time until a dough forms. Chill in the fridge wrapped in clingfilm until ready to use.

• Whilst the pastry is chilling (or before you open the packet), you can make the crumble mixture. It is tempting to make a lot of it, which is no bad thing because any remaining crumble can go in the freezer for the next batch. But you don’t need a huge amount for this recipe so don’t worry about the measurements I’ve given.

• Put the wholemeal flour, oats, sugar, spices and walnut halves in a food processor. Add the butter, cut into smallish pieces. Then pulse the blender until you have a breadcrumb texture. It will look quite buttery but that’s fine. Then give the flaked almonds a bit of a scrunch and add those too, stirring them into the crumble. If you don’t have a food processor then rub the butter into the flour until it resembles breadcrumbs and stir in all the other ingredients. You will need to chop the walnuts up a bit with a knife and scrunch the almonds up as before. Pop the crumble mixture in the fridge until you’re ready to use it.

• So roll out the pastry and with a cutter or knife cut out circles to fit the mini patty tin. I got hold of some silicone ones which were dead cheap and work a treat. Line all the holes with the pastry nice and gently making sure you don’t stretch the pastry.

• Once all the holes have been lined with pastry, use a teaspoon to fill them with the mincemeat. You can be fairly generous here, a nice little mound to make a good mouthful.

• Top the mincemeat with generous spoonfuls of the crumble mix and then pop into the oven, on the middle shelf for 20 minutes until nice and golden.

• Leave to cool in their tins until cool enough to handle then transfer to a cooling rack. Once they have cooled you can dust them with icing sugar and start on the mulled wine.

Delicious. The filo versions make a great alternative to the pastry too. I’ll make some this weekend and take some photos for you. They look very pretty as a Christmas canapé or after dinner treat.

I’ve been making pop-corn wreaths for the tree. It’s fun I have to admit though hard not to eat as much as I’m sewing. They get the glitter spray treatment tomorrow and I’m quite excited as to how they’re going to look. Might want to stop eating them at the glitter stage I guess. And it might seem a bit early but I’m putting the crew Christmas tree up this week. I think I could be more excited by it then the guys but that could mean I get to decorate the tree myself. Good news to a Christmas tree perfectionist.

Thanks for reading!

Cheers.

Our Daily Bread

The humble loaf indeed. I've been told and have read frequently about how bad for you the modern loaf is. Obviously we're talking here about your average supermarket white bread in all its shapes and forms. In France we consume the very addictive and delicious French baguette and there is nothing like it. It's all so easy to buy, bread is cheap and tastes great toasted and teamed with ones favourite jam or melted cheese smeared all over, possibly sliding off one little crusty edge with some excess of oozing melted butter...

Modern wheat has very little in common with the wheat of even a hundred years ago. We have manipulated it so that it makes bread more light and fluffy. It is stripped of its fibre and most of its nutrients. White bread sends our blood sugar soaring because the missing fibre is not there to regulate its uptake into our systems and surprise-surprise we become somewhat addicted to it.

Oh, but it is so delicious! And I'm not writing this to preach or put you off, I can’t imagine you haven't heard any of this before. But I was feeling its effects and not in a good way. I love bread, I love toast and I needed an alternative to the yeasty, white soft doughy-ness that I probably consume in larger quantities then is good for me. After 8 regattas worth of baguette sandwiches this year, my waistline and my health is having a little suffer.

And hoorah! I have found the king of breads. It’s my version of an Irish soda loaf. It is yeast free and made with Spelt flour with a small amount of wholemeal flour to lighten it up a little. I adore Irish soda bread. It’s quicker to make then a cake. It’s certainly healthier than a cake and it tastes absolutely brilliant warmed or toasted with cheese, jam or simply melted butter. And it makes the best bacon butty you will ever have in your life. No empty nutrients or empty promises there at all.

Spelt has more in common with the wheat of old. It is a cereal grain of the wheat family but the large numbers of folk with wheat intolerances usually fair a whole lot better with spelt. Because of its gluten content it can easily be substituted in baking and breads and imparts a moreish sweetness and nuttiness. It is a loaf so full of flavour and goodness it has changed my entire attitude to eating and making bread.

And here it is. Start living the good life and push aside the humble loaf for bread with attitude; the king of breads. Bread for forever;

For one large loaf you will need;

400g wholemeal spelt flour

50g plain wholemeal wheat flour

50g porridge oats

150g mixed seeds (I use sunflower, pumpkin, sesame an poppy seeds)

2 carrots peeled and finely grated

1 tsp salt

2 tsp bicarbonate of soda

2 tsp baking powder

3 pots of natural, unsweetened yoghurt or 450 ml

Method;

• Heat the oven to gas mark 6, 200ºc. Grease and flour a good quality baking sheet with sunflower oil and plain flour.

• In a large bowl sift in the flours and baking powder. This helps to aerate the flour which in turn lightens the bread.  Add the bicarb of soda, salt, seeds and porridge oats.

• Grate in the carrots and then add the yoghurt. Now with a table knife use a cutting motion to mix the ingredients to a point where a dough starts to form and you can get your hands in to give it a quick and gentle knead into a nice round shape. Spelt doesn’t need long kneading to release the gluten so don’t over-knead it or your bread will be too crumbly.

• On a floured surface shape into a flattened round shape and cut the traditional Irish soda bread cross into the top.

• Pop into your hot oven for 30-35 minutes till nicely browned. Leave to cool on a cooling rack but before it is cooled, slice off a little bit and smear with butter and honey and pop into your mouth. That’s living.

Because it is preservative free it is best to slice this bread and put into a freezer bag and into the freezer so that it keeps. All you have to do is take out slices when needed to toast or heat in the oven. And this way you can do large batches as it freezes very well.

I implore you to make this bread and learn to love real bread again. It is filling and tastes fabulous and now my only dilemma with it is whether I can make enough for an entire regatta crew for an entire regatta…?  At least I have at least 4 months to figure that one out!

Thanks for reading,

Cheers!

P.S If you'd like this bread to be completely wheat free then simply use all spelt flour or substitute the whole meal flour with extra porridge oats.