Recipe taken from: BBC Food.
In Memory of: Keith Floyd, check out: -Back to the Chopping Board: Farewell Floyd: Food Blogging Event or A Slice of Cherry Pie: Farewell Floyd: Food Blogging Event.
Ingredients:
175g/6oz dried black beans
½ tsp salt
2 bay leaves
½ tsp freshly ground pepper
½ tsp cumin seeds
½ tsp dried oregano
2 tbsp vegetable oil
700g/1½lb pork shoulder, cut into cubes
2-3 jalapeno peppers or other chillies, chopped
1 onion, chopped
2 garlic cloves, finely chopped
3 tbsp crushed red chilli peppers
2 tbsp blue cornmeal or cornflour
2 tbsp honey
Method:
1. Soak the beans overnight in plenty of cold water.
2. Drain, then boil for two minutes with the salt, bay leaves, black pepper, cumin and oregano. Strain, reserving the liquid, and set aside.
3. Heat the oil in a pan (preferably a cauldron hung over a wood fire, wood mark 3!) and add the pork, jalapenos, onion and garlic.
4. In a bowl mix the red chillies, cornmeal or cornflour and the cooking liquid from the beans to make a kind of cowboy roux and stir this into the pan. Add the beans and finally the honey. Simmer for about two hours.
5. Serve as the sun goes down around an open fire, with a bottle of Kentucky Fried Gentleman and someone playing guitar.
We served this with:
Corn Bread
Ingredients:
150g Plain Flour
100g White Bread Flour
250g Maize
75g Caster Sugar
2 tbsp Baking Powder
75g Butter – Softened
150ml Milk
2 Eggs – Beaten
1/2 tbsp Salt
100g Sweetcorn – Cooked or from a tin.
Method:
Mix all the ingredients together well adding the sweetcorn at the very last minute.
Leave in the bowl covered for at least an hour.
Pour into a greased baking tin.
Cook on the middle shelf of the oven for at least 20 minutes or until the top is golden in colour and the bread is springy (cake like) to touch.
I always over prepare Sunday Dinner, but nothing gets wasted. Here’s a recipe for left-overs from a Chicken Roast Dinner.
Serves 2
Make a chicken stock from the Chicken Carcass.
If I do not have enough left over chicken then I supplement it with some frozen seafood that I always have in ready – just in-case.
You can play around with these quantities depending on what you have to hand.
Ingredients:
1 pint Hot Chicken Stock
1 tbsp Olive Oil
1 Leek (Or Onion) – Sliced
1 Clove Garlic – Sliced
125g Paella Rice
75g Green Beans/Peas/Broad Beans – Chopped or Sliced
25g Spinach/Cabbage – Chopped or Sliced
1 Tomato – Chopped
150g Chicken – Already cooked and shredded
Pinch of Saffron
½ tsp Chilli Flakes
Salt & Pepper to taste.
Method:
Cook the Leeks until soft in the olive oil.
Add the Paella Rice and stir to coat in the oil before adding 1/3 pint of stock.
When the rice has soaked up the stock add any ingredients that require cooking (If you are adding left over already cooked vegetables then hold on to it for now.)
Add another 1/3 pint of stock and simmer for 15-20 minutes adding more stock as required.
When the rice has just started to lose its bite add the remaining (and cooked) ingredients and simmer until heated completely through.
Our paella was heavy on the chicken so we served this with Castillo La Paz, Tempranillo (Under £10 and widely available). You could try a Rioja or if you’re having more of a seafood dish then why not try a Manzanilla Sherry.
We are lucky enough to have a few fruit trees in our garden, and if we can get to the plums before the wasps they are really delicious. I’d like to thank Thane for volunteering to cross the stream this year to collect them for us, especially as he did get a bit damp when he nearly fell in the ditch. I feel a little mean not letting him take them all home.
Serves 4
Ingredients:
15g Butter
350g Plums stoned (Halved or chopped depending on the size)
2 Apples peeled and sliced covered in juice of ½ a lemon
125g Golden Caster Sugar
175g Plain Flour
100g Light Muscovado Sugar
100g Butter – Small cubes
50g Oats
Method:
Preheat the oven to Gas Mark 4
Melt the butter in a frying pan and add the plums and apples, cook gently until just about to soften, do not stir too much as you don’t want to break the fruit up.
Lightly grease a baking dish or 6 ramekins, layer in the fruit then sprinkle over the caster sugar.
Rub the flour, sugar and butter together into fine breadcrumbs and then mix in the oats.
Sprinkle the crumble mixture over the fruit base and bake for 45 minutes.
Serve with clotted cream, ice cream or custard.
Serves 4
Ingredients:
1kg Neck of Lamb – Chopped in to bite size chunks
2 Onions – Peeled & Sliced
2 Celery Stalks – Chopped
1tbsp Plain Flour
500ml Lamb Stock (Much less for a stock pot – Approx 200ml)
50ml Red Wine
2 Leeks – Sliced
2 Carrots – Peeled & Sliced
Bay Leaf
Thyme
Salt & Pepper
1kg Potatoes – Peeled and Sliced
25g Butter – Small cubes
Method:
Preheat the oven to Gas mark 3.
Brown the lamb in a hot frying pan with a little oil and then remove with a slotted spoon from the frying pan and put in a casserole dish (or slow cooker) with the carrots and leeks.
Turn the heat down on the pan add some more oil if required and fry the onions and celery until soft, sprinkle over the flour and slowly add up to 1/3rd of the stock stirring all the while until the flour has thickened to a sauce, pop in the Bay Leaf and sprinkle on some Thyme and seasonings. Add the required amount of stock depending on your cooking method, then the wine and bring to the boil.
Pour the sauce over the vegetables and meat in the casserole dish, give a quick stir.
Arrange the potatoes over the top of the meat, and sprinkle small cubes butter over the top to help it brown. Then season the topping.
Cover the pot and cook for an hour and ½ with the lid on. Remove the lid and cook for at least 45 minutes more. (Slow cooker on medium – minimum of 6 hours lid on) To brown the topping you can place the pot under a hot grill for a few minutes before serving.
Serve with a nice Shiraz!
Camping: This recipie can also be cooked in a dutch oven, takes about 4 hours, or cook until the lamb is tender.
Welcome to the new home of Cyder With Eloise.
If you have come from my old webpage then thank you for following the link and I hope you’ll enjoy the recipies here just as much.
All the archived recipies have been migrated over and you can find them on this site now too. Thank you for visiting and I hope you enjoy our new home. Unfortuantly I don’t know how to move across all the comments – so if you think the site looks a little lonley please feel free to comment (Politely!) on anything you like/ don’t like, or let me know what you would like to see more of.
Also check out this website by Ellie from where I got the picture above.
I love coming up with ways to use up leftovers, in fact most meals I plan with the next dish in mind. Here’s just a quick Wednesday night leftovers supper.
I have a few egg whites left over from making “Valentine Warner’s Honey Buns – from What to eat now”
, and eating a simple meal like this means all the more room for a Honey Bun later. 
Ingredients:
3 Egg Whites
1 Grilled Courgette
1 tsp Slow Roasted Tomatoes
1 ball of Labna Cheese
Method:
Make a simple omelette using the egg whites and season to taste. Add the Courgette, Tomatoes & ½ the cheese.
Fold the omelette over and serve, crumble the remaining cheese on top.
