Depression Cooking with Clara

It's credit crunch time and we all need to learn how to cut back and make the most of what we've got. 91 year old Clara has made a series of YouTube cooking shows to teach us how to cook, and in this one she teaches us how to survive the Great Depression with cheap cooking.

Potatoes and hot dogs - otherwise known as the 'Poormans' Meal'.

I warn you, she talks very....slowly...

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Gastro Glossary - C - Chickpea

Chickpeas; cheap, sustainable and very, very versatile.

First grown in ancient Egypt, chickpeas are the major ingredient in the nations most popular dip: hummus. Whether ground into flour or soaked and used in Middle Eastern dishes, chickpeas are a great source of energy and quick to cook. Canned chickpeas are an excellent 'emergency food'; fry onion, garlic, chili, add some ground cumin, seasoning and chickpeas for a very quick meal.

You can buy chickpeas dried, which you need to soak overnight, or canned and can be found in all supermarkets and health food shops.

Make your own hummus

Ingredients
125g/4oz dried chickpeas, soaked in water overnight or canned
1 lemon, juice and zest
2 tbsp tahini
2 cloves garlic, peeled and crushed
120ml/4fl oz olive oil
salt

Mix all ingredients in a food mixer to a paste. Taste and check if you need to add any additional seasoning. Be careful with the tahini - it is very strong and can take you by surprise!

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The best chocolate cake....EVER

Ok, maybe not ever, but I swear by this recipe. I originally discovered it when reading In My Kitchen: Food for Family and Friends by Annie Bell. It is a fantastic book, and this recipe is one of the many that I have tried.

Based on Annie's 'Cupcake Mountain' recipe, I have taken her chocolate version and added some vanilla. What makes the cake so light is the addition of beaten egg whites, which makes the cake very light and fluffy.

Here is the cake I made this morning; my house now smells of wonderful, sweet chocolate.



If you would like to try out Annie's recipe then see below. Alternatively you could buy her book - it's one of my favourites.

Annie Bell's Cupcake Mountain (the chocolate version) - with a splash of vanilla

225g Unsalted butter
225g Golden caster sugar
3 Medium eggs, separated (whisk the whites)
150ml milk
1tsp Vanilla extract
225g Plain Flour
50g Cocoa powder
2tsp Baking powder
1/4tsp salt

Method:

1. Heat the oven to 170C fan oven/180c electric/gas 4
2. Cream the butter and sugar together in a food processor; the mixture should turn almost white
3. Incorporate the egg, followed by the milk and vanilla extract. Keep beating until it is thoroughly mixed. Don't worry if it looks like it has split, it will all come back together once you have added the dry ingredients
4. Transfer the mixture to a large bowl
5. Sift the dry ingredients twice, and then incorporate (in thirds) in to the butter mixture
6. Whisk the egg whites until stiff and then fold in two goes in to the mixture (be as light as you can)

Either fill 24 cake cases or (and this is what I do) pour in to six cake cases for a quick treat and the rest in to a greased sponge loaf tin.

Bake the cup cakes for 15 - 20 minutes.
Bake the sponge loaf for 45 - 50 minutes. To check if the cake is cooked slide a thin knife in the centre, if there is no wet mixture on the knife it is ready.

I hope you enjoy it as much as I always do.

You can also turn this cake in to a wonderful lemon cake:

Replace the 50g of cocoa with 50g plain flour
Grate the zest of 1 large or 2 small lemons in to the butter mixture

Tanqueray Treat

If chocolate isn't your thing then you may be interested in trying out one of Tanqueray's limited edition Easter cocktails this spring. Teaming up with some of the country's leading style bars, Tanqueray have ensured that each cocktail is easy to make at home and full of intense flavour.

If you would like to try out these cocktails at home then check out the recipes below, or you can try them out at one of the following bars:

‘Charles’ Easter Treat’
Available at Brookes Cocktail Bar, Cardiff, CF10 1BR

Ingredients
• 37.5 ml Tanqueray gin
• 25 ml of Coriander infused sugar syrup
• 5 ml of Elderflower cordial
• A splash of fresh lime juice
• ¾ fresh raspberries

Instructions
Muddle the raspberries, lime juice and coriander infused syrup, add the elderflower cordial and the Tanqueray gin and shake. Fine strain into a chilled margarita glass.
(1.6 units alcohol)

‘Sugar and Spice’
Available at Rick’s Bar, Edinburgh, EH2 1LH

Ingredients
• 50 ml Tanqueray gin
• One handful of red grapes
• 3/4 sage leaves
• 20 ml lemon juice
• 20 ml sugar
• Tonic water

Instructions
Squeeze and drop grapes into a shaker, rip sage leaves and add all ingredients except tonic. Shake with ice, pour all ingredients including ice into a long glass, top with tonic water and garnish with sage leaves or grapes.
(2.2 units alcohol)

Sugar and Spice Cocktail

‘Tanqueray triple chocolate’

Available at Massis Bar, London, W2 6HY

Ingredients
• 35 ml Tanqueray gin
• 25 ml Godiva white chocolate liqueur
• 15 ml dark crème de cacao
• 50 ml milk and double cream
• Yolk of one egg
• Bar of milk chocolate

Instructions
Shake all ingredients (except chocolate bar) vigorously. Double strain into a martini glass. Garnish with coarsely grated chocolate on the top.
(2.6 units alcohol)

‘Tanqueray Honeysuckle’
Available at Menzel Bar, Sheffield, SN11 8NX

Ingredients
• 40 ml Tanqueray gin
• 10ml Aperol
• 3ml Crème de Peche
• One spoon of honey
• Squeeze of Pink Grapefruit
• One egg white (optional)

Instructions
Shake all ingredients and strain. Serve in a chilled Martini Glass.
(2.3 units alcohol)

Visit: www.tanqueray.com

Don't be an idiot, Drink Responsibly www.drinkaware.co.uk

Brazilian Tourist Board Launch Free Online Recipe Guide

If you are looking to create a dish with a difference tonight then you may want to take a look at Braziltour.com. The Brazilian Tourist Board website contains a comprehensive online guide, created by four top Brazilian chefs, that will not only provide you with in-depth recipes but also with full video demonstrations.

The dishes range from simple baking through to complicated masterpieces, but can be made with ingredients from UK supermarkets. Each dish reflects different regions of Brazil, from the cosmopolitan city of Rio de Janeiro to the African influenced cuisine of Salvador.

Visit www.braziltour.com today to find out more, or why not have a go at my pick of the day, Brazilian Bean Risotto.

Brazilian Bean Risotto

Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

2¼ pts chicken stock
15ml (1tbsp) corn or sunflower oil
50g unsalted butter
1 onion, chopped
2 cloves of garlic, chopped
150g smoked sausage or Chorizo, finely sliced
150g of smoked back bacon, diced
500g Arborio rice or any other Italian risotto rice
185ml dry white wine
75g freshly grated Parmesan cheese
1 x 400g can red kidney beans, drained and rinsed
4 kale or Savoy cabbage leaves
150g of pork loin steaks
1 red chilli, deseeded and finely chopped, plus extra for decoration



Place the chicken stock in a saucepan and place over a low heat, close to where the risotto will be cooked.

Heat the oil and half the butter in a heavy- bottomed pan and add the onion, garlic, smoked sausage and bacon. Cook over a moderate heat, stirring occasionally until the onion becomes translucent, then add the rice. Stir quickly and carefully until the grains of rice have absorbed the seasoning. Add the wine and cook the rice, stirring all the time with a wooden spoon and removing any rice that sticks to the sides and bottom of the pan, until all of the liquid has evaporated. Keep stirring the whole time and don’t forget to free the rice from the bottom of the pan to stop it from sticking.

When there is no more liquid in the pan, add a ladleful of stock, stirring all the time as described above. Keep adding the stock in batches, stirring continuously between each addition. After cooking the rice for 15 minutes, add the beans and chilli. Keep stirring and adding more stock, as the liquid becomes absorbed. Meanwhile, season the pork steaks with salt and black pepper. Place under a preheated hot grill and cook for 10-12 minutes, turning once. Keep warm.

Start trying the rice after cooking for around 20 minutes. It will be ready when it feels soft but firm in the centre. As this point approaches, begin reducing the quantity of liquid you add to the rice, so that when the rice is ready it remains slightly moist, but without much stock.

Remove from the heat, tear up half the kale or cabbage and add it to the risotto with the rest of the butter and the grated Parmesan. Add salt and freshly ground black pepper to taste. Chop the rest of the kale finely (chiffonade) and arrange it on the plates where the risotto will be served, making a nest with the risotto in the centre of the plate. Slice the pork steaks and place on top of the risotto and decorate with the extra chilli.

Serve immediately with extra Parmesan cheese.

Jus Rol Announces the face of British Pie Week 2009

Hurrah! It's British pie week.

The votes have finally been counted and the winner of the 2009 British Pie Week Challenge is the Keyston Game pie, created by Ashley Robins at the Keystone in Guildford, Surrey. A homely mix of mixed game, mushrooms and bacon topped with flaky pastry was the perfect winning combination.

Pie Guy, Ashley Robins

The winning game pie creator, Ashley Robins comments, “our game pie is a huge hit at the weekly Keystone Pie Night. Customers love the strong flavours pulled together in a hearty but exceptional value dish. All the game is sourced locally by our butcher, I cannot make them quick enough!”

If you would like to try out Ashley Robins winning pie then here is the recipe:

KEYSTONE GAME PIE

Ingredients:

2 tbsp olive oil
2 large red onions, peeled & diced
120g field mushrooms, sliced
120g smoked back bacon, diced
1 kg of mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
1 clove garlic, peeled & crushed
Zest & juice of 1 orange
70ml port
300ml chicken stock
1 tbsp redcurrant jelly
4 bay leaves
30g plain flour
Salt & pepper to taste
1.2kg Jus-Rol shortcrust pastry
1 free-range egg, beaten
Round metal skillet, 33cm diameter

Method:

1.Heat a tablespoon of oil, brown the game in batches, keep on one side.
2.Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
3.Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
4.Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
5.Heat the oven to Gas 5.
6.Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
7.Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.

Cut a generous wedge & serve with creamy mash, steamed savoy cabbage & red onion gravy.

British Pie Week in association with JUS-ROL pastry runs from 2 - 8 March 09.

www.britishpieweek.co.uk
www.thekeystone.co.uk

Gastro Glossary - B - Buckwheat

If you are one of the many people who suffer with an intolerance to wheat then buckwheat could be the perfect substitute. Slightly sweet and dark in colour, buckwheat is used a lot in Eastern European cooking, and probably most famous for being the main ingredient for blinis.

You can find buckwheat in most supermarkets and health food shops.

I personally like to make buckwheat pancakes, which taste a lot like Weetabix!

Buy buckwheat now:

Joshua's Harvest Store

Make your own Gastro Gazette buckwheat pancakes

Ingredients:

110g buckwheat flour
2 large eggs
200ml milk
75ml water
pinch of salt
butter

1. Sift flour and salt together in to a bowl
2. Whisk eggs and add to the dry ingredients
3. Mix together the water and milk and slowly add to the mixture until you have a smooth batter (similar to the consistency of single cream)
4. Melt a knob of butter in a pan on medium heat. Once melted, drain the butter in to a cup so the pan is only lightly covered
5. Spoon in approx 3 - 4 tbsp of batter and KEEP AN EYE ON IT!!
6. Once the pancake starts to look like it's going firm, use a spatula to look at the underside. If it is starting to go golden promptly turn the pancake
7. Once cooked serve with lemon and sugar, good maple syrup, or if you are adventurous, some poached rhubarb or pears in sugar syrup

If you want a firmer, American style pancake you can add a teaspoon of baking powder to the mix.

Don't be put off by the colour, buckwheat is dark in colour.

Cocktail Chemistry

There are two ways to make a cocktail; the relaible old-school way of mixing tastes and now the use of science to match substances up for the perfect liquid concoction.

Molecular gastronomy scientific approach to food and drink that is changing the face of restaurant and bar menus.

The technique matches food based on its genetic makeup, texture and temperature and claims to create an experience that the standard meal could not compete with. The Fat Duck's Heston Blumenthal has created a range of dishes that may sound like a forfeit on “I’m a Celebrity get me out of Here”, but they have earned him three Michelin stars, a book deal and a TV series. Dishes such as ‘snail porridge’, ‘Smoked bacon and egg ice-cream’ and ‘White chocolate and caviar’ are just some of Blumenthal’s obscure creations.

Inspired by molecular gastronomy, top London barman Tony Conigliaro has created a series of cocktails using award winning Tanqueray No. Ten gin. Using taste and smell, Conigliaro created the Apple White Lady. The drink contains egg white and comes with a violet-scented slice of apple, which should be eaten while drinking. Other cocktails in the range include the Super Soda, which contains pearls of cinnamon created with calcium and alginate (a gum extracted from seaweed which has thickening properties) and the Ciroc Vodka Prairie Oyster, which is designed to resemble an egg yolk served with foamed Worcestershire sauce.

Intrigued? You can try out Tony Conigliaro’s Molecular Gastronomy cocktails at Shochu Lounge, 37 Charlotte Street, London.

Inspired? Tony's given us two of his Tanqueray No. Ten recipes for you to try. They're hard work, but worth it:

Clover Club

50ml rhubarb infused Tanqueray No. TEN gin
25ml Lemon Juice
12.5ml Pomegranate Grenadine
25ml Gomme
2 sheets gelatine

(2.4 units of alcohol)

All the ingredients are placed into a soda siphon which is then charged with nitrous oxide. The liquid and canister are chilled, shaken vigorously and the foam is poured into a glass. The Clover Club is served immediately with the clove sugar on the side.

To make the rhubarb infused Tanqueray No. TEN:
200ml Tanqueray No. TEN gin
50 grams fresh rhubarb

The Tanqueray and rhubarb are cooked sous vide for one hour at 68 degrees.

To make the Pomegranate Grenadine:
200ml Pomegranate juice
100ml Sugar

The Pomegranate juice is squeezed into a saucepan with the sugar and cook until dissolved.

For the Clove Sugar: Clove flavoured hard boiled sweets are put into a blender and turned into a powder. This powder is then placed into a candy floss machine with sweetener to create the spun sugar.

The Apple White Lady


50 mls Tanqueray No. TEN gin
30 mls Triple Sec
Dash of egg white
5ml Apple liqueur
Violet essence spray

(3 units of alcohol)

To create the Apple liqueur:

200ml of Tanqueray No. TEN and 50 grams of Granny Smith apple are cooked sous vide for 20 minutes at 52 degrees. Ice and all the ingredients are placed into a cocktail shaker, which is shaken and strained into a glass. A slice of apple, soaked in antioxidant liquid, is sprayed with violet essence and placed over the top of the glass for serving.

Don't be an idiot, Drink Responsibly www.drinkaware.co.uk

To view the original article visit www.canvasmag.net