There are many basic foods that were discovered around the world and more or less the same time. When was that? Whenever we decided to leave the cave, forage and deciding that grass for every meal is boring!
Using what grew around them, mankind began to use grain to make bread, beans that could be soaked or dried for future use, and then becoming more agricultural; keeping livestock for milk and eggs – & of course, caring for those animals to ensure a continuous supply.
Whether it is bara, pan, pita or naan, our daily bread is not to be overlooked nor treated with contempt. “It’s just a loaf of bread” mentality soon diminished during the PanDemic; Mother’s Pride took on a whole new meaning when the markets were shut. Sourdough proved a popular lock down pastime and was tried as a new discovery by those who had never ventured to baking class. For over 1200 years Monks had filled their days in the pursuit of bread making and of course winemaking. Christ’s own use of these foods as a metaphor for His life and our spiritual wellbeing prove the importance of the grain and the grape.
This evening’s LatestSupper is a throwback to a simpler time whilst using the basic ingredients in a new way in order to make something much tastier than the aforementioned, grass.
Money is tight and the hospitiality industry is suffering which is a signpost to how much disposable cash is available to eat out practically nothing.
Grocery shopping is more expensive and as producers try to keep costs down and profits up, sure, the “prick n ping” is still a pound, but what is really in it?
To answer the question don’t head to B&Q, try the market for some DIY treats
Eastern Rustic Roast
Ingredients
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Method
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- 1 can drained Red Kidney Beans
- 1 can drained Chickpeas
- 6 baby Plum Tomatoes halved
- 1 small Red Bell Pepper cut into medium strips
- 1 bag Mixed Salad leaves such as Rocket & Baby Spinach
- 500ml of Creamy Tomato sauce (supermarket economy Tomato soup can be used)
- Salt to taste
- Black and White Pepper to taste (Cayenne pepper or Chilli powder for a more spicy result)
- 200g block of “Greek Style Salad Cheese” (This is cheap feta and although feta maybe used, these slabs are about £1 per 100g cheaper than basic feta. Excellent for cooking)
- 1tbsp Basil (Oregano or any rich tasting herbs will do)
- 1tbsp Smoked Paprika
- Couscous per person following packet instructions/quantities
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- Place the beans and chickpeas in a roasting dish.
- Add the peppers and tomatoes
- Cover with the leaves
- Pour over the Creamy Tomato sauce & season
- Cut the cheese into a 12 cubes and distribute evenly
- Sprinkle over the herbs and spices
- Season with salt and black pepper
- Bake at 180C for 45-50 minutes until the cheese becomes creamy
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| Serve with plain Couscous and homemade wholemeal bread |
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Country Bread
This a ‘go to’ recipe for wholesome bread for anything and everything; sandwiches to toast: rarebit to mopping up delicious sauce: with butter, balsamic vinegar, or olive oil; it is accompaniment or a main dish.
Ingredients
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Method
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- 500g Strong (bread) wholemeal flour
- 500g Strong (bread) white flour
- 150g Granary flour (other flours such atta can be used or oats as the white flour has sufficient gluten for the rise)
- 10g Dried Yeast
- 350ml Tap water hot
- 20ml Olive oil
- 10g Salt
- 10g Sugar or a granulated subsitute such as Canderel Sugarly
- Extra flour of any kind for dusting
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- Add the flours and salt to a large bowl
- In another container add the water, oil, sugar, and yeast. Stir and allow to stand for 10 minutes
- Either by hand or using a mixer, start adding the water mixture to the dry mix
- Fold then when the liquid is incorporated start using a dough hook or hand knead for 10 minutes.
- When you have an elastic dough transfer to an oiled bowl, cover (damp clean tea towel/oiled cling film/clean shower cap) and let rest for several hours. Many recipes say an hour but really the guide is “double in size” and this in my kitchen is 3-4 hours.
- Pour the dough onto a lightly dusted surface and reserve a 1/3 for rolls
- Stretch and tuck the dough over itself. This builds strength and takes minutes. Don’t over work the dough.
- I managed a ball/dome effect such a batch or cob. Placing in a dusted 2lb tin is ok too especially if you prefer a more sandwich type loaf
- Now pre-heat the oven to 210c fan/230c conventional and let the dough rest whilst the oven warms
- Place a large suitable vessel with water at the bottom of the oven just before placing the dough
- Bake for 40 minutes or until the crust is to your liking
- Allow to cool at room temperature for at least an hour before serving
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Dessert – Pistachio Waffle with Soft Serve Ice Cream
Waffle
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Method
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- Pistachio Paste
- Ready rolled Puff Pastry
- Butter for greasing
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Cut the pastry to the size of the Waffle iron
Repeat
Spoon the paste into the centre of one the cut pastry pieces
Lay the second piece over the first
Butter the iron and when achieved temperature place the pastry parcel in the iron
Cook until golden brown
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Ice Cream
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Ingredients
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- 500ml Double cream (Greek Yogurt can used NOT Greek Style)
- 235ml Full-fat milk
- 150g Granulated sugar
- 1tsp Vanilla extract
- Ground nuts for serving
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Method
- Place all the wet ingredients in an ice cream maker or mixer bowl and mix until you have a thick cream
- Transfer to freeze for 24 hours minimum
- When ready to serve allow 30 – 45 minutes counter time to allow the ice cream to thaw slight.
- Add sauces, wafers, or more pistachio to decorate.
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I have several friends who have allergies or can’t take certain foods. One suffers migraines and this is means avoidance of diary and chocolate. Others are Vegan. All my recipes work with meat, milk, chocolate, gluten; but also with alternatives. The joy of cooking for me is, is the experimentation.
Enjoy!
Andrew
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