Prawn and Vegetable Ramen

After a weekend of cooking, sampling dishes and of general over indulgence Monday night called for something altogether different. Ramen originates in Japan and is a savoury broth containing thin white noodles and usually vegetables and meat or fish.

One of my favourite versions can be found on the menu at Wagamama https://www.wagamama.com/  which I went to recently at the branch in Ashford Designer Outlet http://www.mcarthurglen.com/uk/ashford-designer-outlet/en/the-brands/ (this also good place for some browsing and retail therapy)

I haven't tried cooking ramen at home before but decided to give it a go. This recipe found in a blog from Globescoffers http://www.globescoffers.com/recipe/prawn-and-vegetable-ramen/ appeared quite straightforward with just a little ingredient substitution. Below is a picture of what I used.

Just 25 minutes later here was the delicious finished result

Cooking Course at Home

My recent four days cooking at home with our niece were a revelation. We had a lot of fun and her feedback on my Ann’s Food Diary Facebook page was very welcome

 “ Had a brilliant time! Definitely learnt a few recipes I could do by myself :) thank you!”

The time was as much a learning experience for me. I often cook by instinct, work fast and cut corners. She absorbed recipes and methods, followed these precisely and took her time. Her results were exceptionally good quality and have made me reflect on my own style.

We started the time together talking through food likes and dislikes, establishing what were favourites and what recipes she already knew or could easily ask others for. This BBC Good Food basic skills article proved very useful before, during and after our cooking. https://www.bbcgoodfood.com/howto/guide/25-skills-every-cook-should-know

This is how the days and menus panned out.

HEATHER’S COOKERY COURSE – MARCH 2017

Thursday 16th
• Menu Planning
• Shopping Lists
• Creating Heather’s signature bake
• Mexican Taco Supper

Friday 17th
• Supermarket & farm shop
• Getting to know cooking basics
• Heather & Phil’s weekday meals
• Focus on Chicken

Saturday 18th
• Easy cooking for friends
• Timing and food preparation
• Dinner Party for six

Sunday 19th
• Day of relaxation
• Heather’s choice for dinner (cooked by Heather)

The first practical of a Victoria Sandwich cake was a wonder, light and airy a great example of how Heather’s patience in whisking so thoroughly paid off and a lesson for me.

Day two “Chicken Day” was a huge success five delicious and varied dishes which we made in single portions from one pack of chicken fillets. These were sampled as we cooked and kept us going in lunches throughout the weekend.

Chicken stuffed with sausage wrapped in bacon

Chicken Wellington

Chinese Chicken and Mushrooms

The third day cooking for friends included planning the menu with a focus on balance, simplicity and how a time plan can make sure you enjoy the event too (not being the martyr in the kitchen as I have been on occasion in the past)

Starter
• Garlic Mushrooms topped with Parma Ham

Main Course
• Roast rib of beef with all the trimmings

Dessert
• Chocolate Mousse with Strawberries and Cream

By the last night she was flying solo preparing our chicken fajitas for three with minimal input from me.

Lamb Chops and Side Dishes Indian Style

The arrival some fat juicy lamb chops was my sort of perfect gift and one that led to a delicious dinner for two.

Pairing lamb with Indian flavours is an aspect that interests me, I wanted the dish to be succulent not dry and to have a sauce. I was also keen to try a cauliflower dish which I learnt at a masterclass at the wonderful River Cottage Spring Food Festival in May last year.

After some recipe research here is the menu that emerged

• Marinaded Lamb Chops
• Creamy Coconut Milk Sauce
• Cauliflower Pakora
• Spicy Green Beans
• Nan Bread

As you can see I mixed and matched the recipes from a variety of sources and the combination was perfect.

The chops were from our local meat supplier, sourced from Smithfield they were on the large side and marinaded for a couple of hours in greek yogurt, lemon juice, garlic and ginger plus a range of spices.  The mix was based on this recipe from Suvir Saran http://www.foodandwine.com/recipes/luscious-tandoori-lamb-chops and worked perfectly. To cook I browned the chops on all side then put the pan (a new favourite with a detachable handle) into the oven for 25 minutes uncovered then rested the meat for 5 minutes before serving.

The coconut milk sauce combined sautéed onion, chilli and more spices plus one of my current favourite ingredients of powdered coconut milk from Maggi which is perfect for adding the amount to suit the dish and if required can be thicker than the tinned variety.

The shallow fried cauliflower pakora contains chickpea or gram flour and was crunchy and spicy.  Taken from a River Cottage recipe this would also be excellent with onions and a good vegetarian option.

https://www.rivercottage.net/recipes/cauliflower-pakoras-with-tamarind-raita cooking this brought back happy memories of the Spring Food Festival a truly memorable day out with perfect weather in a wonderful Devon setting.

A new chef (to me anyway) is Maunika Gowarden and it was her method that I followed for the nan bread she has some wonderful recipes on her web site many of which I plan to try http://maunikagowardhan.co.uk

Preparation was the key for this meal and then a fairly intense 45 minutes of cooking where I would advise following a timed plan.

The result was a perfectly matched Indian style meal with the lamb the star.

Saving the Sea Bream

I completely understand that some of my friends feel reluctant to cook for me thinking that their offerings will not meet my standards. That is never the case though, as I love to cook, eat and write about food of all types however simple or complex. I also really appreciate being cooked for.

People also forget that I learnt to cook at college while doing a hotel and catering qualification. Here is spite of plentiful other diversions the basic skills clearly sunk in. This was helped no doubt by the months of industrial training we had in hotels, conference centers and factories as eager over worked commis chefs and sometimes pot washers.

I know that much of my cooking is through instinct and I judge by look, taste and smell. That said I do follow recipes if only for guidance and inspiration.

Sometimes things can still go wrong. Last week I visited a favorite fish shop in Rye, you can read about it here http://annsfooddiary.blogspot.co.uk/2015/02/fish-is-dish-of-day.html
Sea bream featured in my purchases, a health plump looking fish which I decided to bake whole loosely following a recipe by Angela Hartnett http://www.bbc.co.uk/food/recipes/whole_baked_sea_bream_41151

I failed to weigh the fish relying instead on my rough estimate 'plus a bit'. I was clearly wrong. The fish seemed fine but on tucking it was woefully undercooked and still cool in the centre Looking closely again at the picture it is obvious that even in a photo the flesh appears too firm to be properly cooked.

A quick blast in the microwave saved the meal but the lesson for me is sometimes use the scales and calculate properly according to the recipe.