The MasterChef Cookbook

MasterChef is without doubt one of the food programs that everybody recognises.  Who doesn’t remember the original UK version with Loyd Grossman?  Who hasn’t seen the newer versions, such as MasterChef The Professionals or (on BBC1 as I type this), Celebrity MasterChef?

MasterChef has been around since 1990 although it seems like longer.  I remember watching the original version with my parents when I was a child, and wondering if I would ever be good enough to go on a program like that (note: I’m still not).  The more modern version (originally called ” MasterChef Goes Large” here in the UK) has spread around the world and despite being formulaic – nothing new for modern TV there – remains as popular as ever.

The MasterChef Cookbook showcases recipes from all the UK series of MasterChef from 2005 onwards, from all the different MasterChef variations (Professionals, Celebrity, etc).  Each one has been re-written so that the book follows a standard format, instead of the original contestant writing up his / her recipe.  While this might seem like a bad thing, it allows for a more coherent end product and escapes the negatives that could have arisen from the fact that not all of the contestants were actually that great on TV.  Each recipe is credited to the original contestant, although some of them do say “inspired by…”, which presumably means the recipe has been tweaked somewhat from the original to improve the dish.

Each recipe in the book features useful information such as the preperation time involved, the cooking time and how many people the recipe serves (something I should try and learn from for this site).  Some recipes even feature additional “Master tip” sections, basically a paragraph with helpful information relevant to the recipe.  The recipe for “Chocolate and Paprika Sorbet” by the memorable Emily Ludolf, for example, has a tip about sugar thermometers.

Overall, this is a really good book.  The reason for this is that most cookbooks these days seem to be about a chef rather than about food, and as such feature pages and pages of the chef waffling about what they’ve been up to.  There’s none of that in this book, so instead you are left with almost 400 pages of recipes from one of the best food programmes on TV; well worth the £10.49 that Amazon are currently asking for it!

These chocolates are basically alcoholic truffles (of which I’m not normally a fan; the acrid harshness of a whisky gone sour never really did it for me, whether encased in chocolate or not), with a slight twist.  The twist in this case is that they are intended to be served cold from the fridge – a sensible enough idea in the middle of summer as no-one really enjoys biting down on a soft lump of molten chocolate.

The flavours included in this selection are Margarita, Mojito, Indian Summer, Chocolate Martini, and Cosmopolitan, my personal favourite being the latter which despite being chilled was bursting with fruity flavours.  For anyone not familiar with the drink, incidentally (I wasn’t), a Cosmopolitan cocktail is made from vodka, orange liqueur, cranberry and lime.

All together, these make a great alternative to traditional alcoholic chocolate truffles for anyone that is a fan although the box price of almost £20 will put some people off.  It is worth noting though that they are currently on offer at 2 boxes for £25 which is much better value for money and well worth taking advantage of.

Final note: The current lack of recipes on this site (emphasis on current, as the following is not an excuse for my normal irregularity, which you’ll just have to live with) is due to my recent holiday and the fact that my daughter, Mia, unexpectedly went into hospital for a while towards the end of this with an infection.  She is OK now (touch wood), and I’ll get back to the grindstone, so to speak, very very soon.

I’m actually still in Poland, but this year we also went away to a little town called Tlen which is basically a forest clearing with a railway station, handful of restaurants, and lakes, coupled with temperatures between 30 and 40 degrees c.

It’s quite suprising that in Polish forests (of which there seem to be loads) the lakes are often surrounded by sandy beaches.  Poles flock to these beaches, making the most of the hot weather despite the fact that the beaches are generally pretty well hidden.  In England, we’d probably chop down the forest to build a car park; now there’s progress for you!

We travelled by train and stayed in a wooden shack (albeit a rather fancy one) on the edge of the forest, and spent the week worrying about baby Mia who has now developed a throat infection (poor girl!).  Still, we managed to fit in the aforementioned walking, swimming, etc.

There’s a bit more writing below the photographs (photographs which were taken with my Blackberry and not a professional camera – yeah, there’s your usual “crap photo” disclaimer), which you should read, presuming you’re still interested.  And if you’re not, why are you still here?

While wandering through the Polish forest we picked and ate loads of wild strawberries, and while this was not terribly remarkable in itself (I’ve done the same in Scotland), these tasted just like Rasberry Bubble Gum.  You know, like you used to chew when you were a kid.  Wierd, huh?  More interesting perhaps is that the forests are full of wild blueberries.  Now, I know that Tesco back in the UK and the like sell blueberries at more than a quid for 100g, so surely it must be easy to pick yourself a hundred quids worth.  Methinks a certain supermarket is ripping us Brits off?

A final note relates to the last couple of photographs in the album below, taken at a roadside restaurant we stopped at on the drive home.  This restaurant consisted of 3 large BBQs, a wooden building and a load of outdoor tables.  We stopped, ate (the woman in the second to last picture is saying “no photographs please”; too late), and I have to say it beats a Ginster’s Cornish Pasty anyday.

See you in a week or so!

My brief conclusion is that it hasn’t, but I’m blaming that – and the silence of many other blogs around the internet – on social networking sites such as Twitter and Facebook.  It’s just so much easier these days to take a quick photograph on your mobile phone, choose “send to Facebook” or similar, and add a little comment, than it ever was to plug in your camera, download a photograph, log into your blog, upload the photograph, type the blog post…you get the idea.  With this in mind, I’ve decided that in the interests of regular blogging you’re going to be seeing a lot more mobile phone taken photographs from now on.  Yes, that’s 2 paragraphs of a disclaimer into why the quality of my photographs is lower than normal.

Abbots Garden Asparagus

Here’s my second recent article  with such a photograph, taken when I visited the local “Abbot’s Garden” farm shop recently to pick up some fresh asparagus.  I use the term “farm shop” loosely in this case; driving down a country road there is a sign with an arrow simply saying “Asparagus”, and following the arrow directs you into a farmyard where there is an honesty box and table stacked up with asparagus and gooseberries (the items for sale changing with the seasons).  Both were bought in abundance and quickly eaten with the simplest preparation possible.

And here’s something else.  What’s with that smell associated with eating asparagus that anyone who eats sufficient quantities of it will know, but no-one wants to talk about?  You know, you go to the toilet and….well, basically it makes your wee smell.

A quick search on Google yields the answers.  The British Asparagus website blames it on “sulphur-containing amino acids” which are broken down by the body when it is eaten (The Guardian calls this acid Mercaptan).  To make the issue more complicated, some people’s bodies don’t break down these acids, meaning they don’t witness the same effect – and will presumably look at you strange if you ever mention it.  Perhaps even more strange, is that some people who do have the effect simply can’t smell it due to their genetic make up.

On a final note, if the next time you eat asparagus you find yourself sniffing when in the toilet, don’t blame me.  I may have planted the seed, but it’s your sick mind that makes you do it.  ;)

You’ll also have to forgive the photograph snapped with my mobile phone (as soon as I saw all the vodka cocktail related goodies that had arrived while I was out), as my  hands were shaking too much with anticipation to get out my “real” camera.

Smirnoff Black Cocktail Stuff

The premise goes something like this: Smirnoff are vodka experts and are making the most of social networking’s popularity by having a Smirnoff Black cocktail mixing session tomorrow at 7pm (24/06/2010) on Twitter (http://twitter.com/sblackpopupbar).

Put simply, a “mixologist” will share various tweets explaining how to make some hopefully delicious cocktails, and we’ll all sit at home making a mess of it while getting merrily drunk.  I’m certainly up for it, and if the contents of the free hamper I received (pictured) are anything to go by, we’re in for a treat.

And if this all seems a little bit too much like advertising for you, lighten up.  Fancy a drink?

The book features recipes themed around the countries participating in the World Cup, so is bound to be a diverse and interesting bag.  The inclusion of the Hairy Bikers is bound to draw interest (I, for one, love ‘em), and each recipe is rated depending on the amount of energy that its preparation requires, linking in with their smartpower initiative.

To win a hard copy of the book all you have to do is leave a comment anywhere on this blog (including on this article) any time up to Sunday 6th of June 2010.  The winner will then be chosen at random and the book sent out to them.

Simple!

For anyone who doesn’t win, no need to despair; npower are also offering the book for free in PDF format, as featured below:

Are you ready for The Big Cook Off?

http://www.youtube.com/user/npowerEnergy

In addition to this, npower have managed to get Hairy Bikers to record several video versions of recipes included on their very own YouTube channel.  The one I’ve picked out (below this text) is for their Steak and Ale Pie recipe, which represents England.

Rapeseed, a close-up

Recent articles cite rapeseed oil as being good for reducing cholesterol, while being low in saturated fat (compared to olive oil), and high in unsaturated fats.

What is “Cold Pressed”?

Cold pressing is the simplest way of extracting oil, and simply involves squeezing the nut, seed or olive in a press until oil is released; this is in contrast to the cheaper cooking  oils whereby the oil is extracted under heat or by using chemicals.  In fact, most rapeseed oil was extracted in this latter manner until recently and simply labelled as “vegetable oil”, whereby it has lower health benefits and a blander taste.  Basically, the use of cold pressing gives a better product which has only come onto the market in recent years.

Fields of Oilseed Rape

In the Kitchen

I’ve been using this oil for around a year now, not as a replacement to olive oil, but as additional oil available to me.  Extra Virgin Rapeseed Oil is great drizzled over salads, where it has a nutty taste unlike the pepperyness of olive oil (great for a rather more “English” style salad).  It is also my new oil of choice for homemade mayonnaise (using this method), where the oil doesn’t turn bitter – unlike extra virgin olive oil does when processed, something apparently due to “bitter tasting polyphenols“.

The real benefit to this oil though it its versatility; it has a smoke point of around 230 degrees (see here) compared with just 190 degrees c (375f) for extra virgin olive oil (210c / 410f for the refined), which means it can be used for shallow and deep fat frying, roasting, you name it.

In addition to this is the little know fact that the leaves themselves are edible and are sometimes called yau choy – similar in name and use to the popular bok choy.

So why isn’t it more popular?

Despite the yellow fields of oilseed rape being a common sight in Britain during May, the fact is that many people just don’t associate it with a high quality food product.  Until 30 years ago, the plants were not even edible (this has since been rectified though selective breeding techniques), and any oil produced was put to industrial use.  Even since then, the majority of rapeseed oil is used in other rather bland foodstuffs, such as margarine (yuk).

Many of today’s familiar cooking names are starting to spread the word, such as Hugh Fearnley Whittingstall and James Martin (source here), so it seems as if the professional world is now convinced, and the domestic world (that’s us!) is sure to follow.

Why not give it a try and let me know your opinions, or tell me about any Rapeseed Oil uses you might have?

Baby Mia - Half baby, half bear

Here’s something a little off topic for this site, but getting prepared more often in my kitchen now than anything else; my daughter Mia’s baby food.  We’ve been determined since she was born to cook all of (OK, most of) her food instead of buying it those little jars, so this is my opportunity to pass on some of what we’ve learned.  Mia loves them and I’m sure your babies will too.

Most of these recipes involve pureeing, but as your little one gets older you might want to try mashing instead to start the change onto solid food.

Why not let us know about your favourites by posting them into the comments?

1. Banana and oat smoothie. Simply boil 150ml or so of full fat milk with 3 tablespoons oats for 3 minutes, then throw in half a chopped up banana and blitz up with a hand blender.  This is great for adults, too (idea from the River Cottage Everyday cookbook).
2. Baby Barszcz (Borscht). My wife is Polish so it makes sense that Mia too should share in this great East European classic.  Simply cook beetroot with potato (roughly 3/1 ratio), puree, and stir in a little yoghurt.  Thin with a little boiled water if needed.
3. Baby Porridge. (Note: Sticking the word “baby” in front of what is otherwise adult food seems to make it sound somehow more cute.)  Mia’s dad (Me!) has Scottish blood, and so Mia gets a Scottish breakfast.  150ml full fat milk and 3 tbsp oats boiled for 3 minutes and then pureed.  Yes, it’s a simple version of recipe 1 in the list above, but I don’t care – it’s delicious.  Mix in any pureed fruit of your choice for a little variety.
4. Guacamole.  This is delicious and mild for adults so babies will love it too; skip some of the ingredients from the traditional adult version and what we’re basically doing is a puree of avocado with a touch of very finely chopped coriander / cilantro.
5. Super Detox Broccoli Soup. Not that I think babies need to detox, but a baby version of my so-named soup from last year is simple and healthy.  Simply simmer the broccoli florets for a couple of minutes, remove and puree, adding some of the cooking water to make a suitable consistency.
6. Neeps and Tatties. Even Baby Mia didn’t miss out on Burn’s Night this year.  While we enjoyed our haggis, neeps and tatties, Mia enjoyed the same – minus the haggis, of course.  Simply boil 50/50 potato and swede (don’t even get me started on the difference between a swede and a turnip!) until tender, then mash as normal with a touch of butter.  Mashing is a great way to make the progression from a puree to solid food.
7. Rice Pudding. My confession here is that I just can’t get enough of Ambrosia Cream Rice from tins , but it is really pretty easy to make at home, too.  Simply boil an equal volume of cooked rice and milk with just a dash of vanilla extract until creamy.  Depending on the age of your baby you might want to purée this to make it easier for them to eat.
8. Cauliflower Cheese. Simply boil some cauliflower florets until tender, then drain.  Heat 50/50 flour and butter over a low heat to combine, then slowly pour in whole milk and heat for a few more minutes stirring well.  Add back in your cauliflower and grate in some cheddar, then puree as required.
9. Minestrone Soup. This soup is packed full of vegetables so is perfect for growing babies who need their vitamins.  Sauté finely diced onion with leek, and carrots, adding peas  and tomato purée before simmering in water or vegetable stock until tender.  Add in spaghetti (well broken up) and continue cooking until this is ready.  Finally serve either as is, mashed or puréed depending on your baby’s age.
10. Risotto. A basic vegetable risotto is perfect for babies, using broccoli, pumpkin or similar; just play safe and keep the amount of salt down and you’ll be fine.  As a rough guide, sweat your finely chopped veg with onion in butter, before adding your rice and stirring.  Add stock a little at a time always stirring and allowing it to fully absorb.  It’s also a good idea to cook it for a little longer than you might otherwise do to make it nice and soft for your little one.

Jerusalem Artichoke

It is this flavour which lends itself especially well to a simple soup. While it may seem a recipe cop-out to simply make a soup out of every vegetable which comes along, this served up with a touch of double cream and just a few drops of truffle oil on top can make a really impressive first course. You could also skip the pureeing process and the double cream altogether for something chunky and a little healthier, but either way tastes perfect.

If you’ve never tried the Jerusalem Artichoke before, now is the time – they’re in season right through Winter and you should be able to get hold of them all the way through till late February. A word of warning though – they are reported to have *ahem* rather gassy side effects. Luckily I’ve never experienced that, but don’t say I didn’t warn you!

Jerusalem Artichoke Soup Recipe – Ingredients & Method

• 750g of Peeled & diced Jerusalem Artichokes
• 1 stick of celery, chopped
• 1/2 large onion, diced
• 1 leek, chopped
• 1 UK pint (roughly 1.25 US pints) of chicken stock
• Double cream (optional)
• Butter
• Salt & Pepper to taste

Start out by putting your celery, onion and leek into a saucepan with the butter and cook over a low-medium heat for 5 minutes or so until softened slightly, then add in your Jerusalem Artichokes and cook for another 3 minutes stirring regularly.

Now pour in your chicken stock and bring to a boil, reducing down to a simmer and leaving for 15 minutes approximately until everything is soft.  Now you have the choice between serve as-is (add a bit more chicken stock if needed to thin the soup down) or puree; if you are pureeing it, simply add a little double cream off the heat to create a velvety smooth texture.

Season before serving and drizzle a little truffle oil over the top (if pureed) for a touch of luxury.  You’ll love it, I promise.

The snow has finally melted meaning that Christmas now, surely, is over.  After all that seasonal indulgence, now is the right time to make yourself feed better with a little detox.  This month Julia at A Slice of Cherry Pie is hosting our seasonal food blogging event “In The Bag”, and we’ve got a great one lined up:

Bag Contents:

• Lemons
• Garlic
• Sesame seeds

Entry Details

All you need to do to enter this event is make a dish using the ingredients and blog about it then send an email with ‘In the Bag in the subject line to asliceofcherrypie AT yahoo DOT co DOT uk by Sunday 31st January with the following information:

• your name
• a link to your post
• a picture of your dish

Rules

Here are the loose rules – but ultimately remember the objective is to have fun whilst highlighting seasonal food:

1. Participants should attempt to use all the ingredients ‘in the bag’ for that particular month, but may leave one out if they prefer.

2. Participants can include any extra ingredients that they see fit.

3. Entries should include a link back to the host for that month, and the post should be tagged “In the Bag”.

4. Entries can be written any time during the month, as long as the URL is emailed to that month’s host before the closing date.

5. Participants from outside of the UK are most welcome to join in and substitute an item from their own local seasonal produce if necessary.