Learning With Lindsey Bareham
I’ve been meaning to put this up for some time, and only now I’ve had a bit of a think, have I found a handle to hang the post on.
It started by Lindsey’s recipe for bangers and mash.
Her method for frying sausages worked well.
Four Of The Black Farmer’s Finest
I just fried them in a little oil for thirty minutes. I think in the past, I’ve always tried to cook them too quickly.
I used four of the Black Farmer’s finest, as like all good sausages they are gluten free. I met the actual Black Farmer once and what a gentleman he is. Long may he continue to be successful!
Lindsey also taught me how to cook the onions.
Heat 2 tbsp oil in a second frying pan and add the sliced onion. Cook briskly, tossing constantly for 5 minutes. Reduce the heat to medium-low and cook for 20-30 minutes, stirring often, until slippery soft. Add 1 tbsp balsamic vinegar and 2 tbsp water. Let it bubble away. Turn off the heat.
They were delicious, but so was it all.
Bangers And Mash A La Lindsey
Perhaps, I did cook too much potato, but it was the first time I had cold apple sauce with hot sausages.
If the recipe had one problem, there was a lot of washing up.
Too Much Washing Up!
But I’ll forgive Lindsey that!
Portuguese Pork
This is one of Lindsey Bareham’s recipes that I did last night. It’s here on The Times web site.
I cooked half quantities to give me enough for a good supper.
I started by taking a pork fillet, which Waitrose had cut in half. Each half was about 200 g.
Pork, Cumin And Lemon
I cut it into small pieces and then sprinkled it was half a teaspoon of cumin. I also put some lemon juice over it and mixed it up. I then chopped up a medium onion and softened it in a couple of tablespoons of olive oil, stirring every now and again. It took about ten minutes.
Cooking The Onion
I used my new Le Creuset shallow casserole and after cooking this dish, I wish I’d bought one earlier.
I then put two peeled garlic cloves and a small red chilli without the seeds and filament into my Little Chopper.
Chopping The Garlic And Chilli
This was then added to the casserole.
Onion, Garlic And Chilli
It was cooked for another five minutes, keeping it stirred.
I took a 400 g tin of chickpeas ans trained and rinsed them thoroughly. For this quantity of pork, I would only need half, but there didn’t seem to be any small tins of chickpeas.
I now turned up the heat slightly and added the pork stirring it constantly.
Cooking The Pork
After the pork had cooked, I added the chickpeas, half a chicken stock cube, 120 ml of boiling water and the remains of the cumin and lemon juice from the bowel.
Final Cooking
After simmering for perhaps 5 minutes, it was seasoned well and some finely chopped coriander was stirred in before serving.
Portuguese Pork
It was good and pretty spicy.
Tarragon Chicken
This is another of Lindsey Bareham’s recipes from The Times. The original is here.
I started by chopping an onion in my little chopper.
An Onion In My Chopper
I continued by gently frying it in some butter in my frying pan.
Spftening The Onion
This should take about 15 minutes. Whilst it was cooking, I cut up three mini chicken fillets into small pieces.
A peeled, finely chopped and crushed garlic clove with a pinch of salt was added to the onion and cooked for a couple of minutes.
The chicken was then added, turning the pieces as they changed colour.
Cooking The Chicken
A teaspoon of flour was then sprinkled over the top and stirred. 150 ml. of chicken stock was added and the mixture was allowed to bubble up and thicken. Season as required, add one teaspoon of chopped tarragon and three tablespoons of thick cream and then stirring occasionally, let it cook for 10-15 minutes or until the chicken is tender.
Finally adjust the seasoning to taste, with salt, pepper and lemon.
Dinner Is Served
It was good and I served it as Lindsey suggested with green beans and new potatoes.
Tuna, Red Onion And White Bean Salad
I’m not a great lover of salads, as I suppose most have masses of rabbit food, but I will have occasional had a nicoise in somewhere like Carluccio’s or Pizza Express or bought one in a supermarket.
On the side in my kitchen was a pack of red onions and a couple of weeks ago, I searched for something I might make and found this recipe on the BBC web site.
I made it tonight.
The ingredients were very simple and this makes two portions.
2 tbsp of olive oil. I used Carluccio’s lemon oil, that I use a lot on fish.
1 tsp of mustard. I used Tiptree. Not Dijon, but East Anglian
A splash of lemon juice.
1 x 200g can tuna, drained and flaked into chunks.
400g tin cannellini beans, rinsed and drained.
Half of red onion, finely sliced.
50g rocket
This is all the ingredients, after combining the oil, mustard and lemon juice in my Little Chopper.
The Ingredients
Note the Estrella Damm Daura, which is the only gluten-free beer I have at the moment.
As I said, I started by comibining the oil, mustard and lemon juice, which was then tossed with the tuna, beans and onion, and seasoned.
Finally, I tossed in the rocket and served one portion.
My Very Quick Supper
The other will be my lunch tomorrow.
A List Of Gluten-Free Recipes
A few days ago I published a list of Lindsey Bareham’s gluten-free recipes.
Here’s a list of the others on this site.
Baked Salmon With Parmesan And Parsley Crust
A Simple Ham And Vegetable Soup
Tuna, Red Onion And White Bean Salad
The Only Four Fishcake Recipes You’ll Ever Need
My First Tomato And Onion Salad
Fish Pie With Swede And Potato Topping
Grilled Pork With Asparagus And Shiitake Mushrooms
Poached Smoked Haddock With Poached Eggs
Cooking Gluten-Free Pasta For One
A New Take On An Old Favourite
Lamb Leg Steaks With Creamy Sun-Dried Tomato Sauce
Pork Chops With Cyder Apple Sauce
Pan Fried Fish With Lemon Hollandaise Sauce
Roasted Duck Fillets with Marmalade and Chilli Glaze
Tuna Steak With Tomatoes and Mushrooms
Gluten-Free Pasta with Broccoli, Feta and Puttanesca
Grilled Pepper and Sausage Penne
Rahmschnitzel (Veal Escalopes With Cream)
Dundee (or Essex) Marmalade Lamb Chops
Sausage And Red Wine Casserole
Note that a few point to The Times web site, so you might need a subscription for them.
Lindsey Bareham Does A Delia
Delia Smith over the years has become famous for something called the Delia Effect.
Items to have benefitted from the “Delia Effect” include the Kenwood mini-chopper, Martelli pasta and Aunt Bessie’s mashed potato.
I actually have one of the Kenwood mini-Choppers, as I’ve never been good with knives. I have a scar on one of my fingers, where I sliced my finger open with a craft knive at about the age of ten.
Lindsey’s effect is less dramatic, but it started with this recipe for pulled ham hock and pea pasta with herbs.
This is the ingredients for four people.
350g fusilli, penne or other short pasta
200g frozen petits pois
180g pulled ham hock or thick-sliced ham
150g Greek yoghurt with honey
2 limes
2 tbsp finely sliced chives
1 tbsp shredded marjoram or basil
She says this about the pulled ham hock.
Whenever I see pulled ham hock on sale – it’s sold in an eye-catching red 180g double pack – I pile it into my shopping basket. It’s such a useful standby; perfect for quickie pasta suppers like this one, but ideal, too, for sandwiches and gratins. These chunky pieces of well-flavoured ham get mixed with my other favourite standby; frozen petits pois.
And that caused the Bareham Effect! My local Waitrose is at the Angel in Islington and this is their pulled ham hock. But it was totally sold out and hasn’t been seen since the recipe was printed. But I suppose it is Islington!
I cooked the recipe for the first time on Wednesday and it was so good, I cooked it again last night. As I live alone and generally only cook for one, I have modified the recipe to match my skills and needs.
I started by getting a tumbler of Carluccio’s gluten-free pasta, half a mug of frozen peas and shredding some ham.
Pasta, Peas And Ham
The ham was actually one 180g bubble of Waitrose’s honey roast ham. I just tore it into smaller pieces. I had put a saucepan on to boil.
A Saucepan With A Built-In Strainer
Note the lid with the built-in strainer. I find this very easy-to-use with my gammy left hand.
When it was really boiling hard, I added the pasta, which needs eight minutes to cook. After five minutes, I added the peas. Incidentally, I washed the cup in the boiling water, to make sure no peas were stuck inside.
After the pasta and the peas were cooked, I drained them and then added the ham, half-a-tub of Rachel’s Greek yoghurt with honey, the juice of half a lime, the chopped chives and the herbs and stirred it all together.
Ham And Pea Pasta
One of the amazing things about this dish is the aroma, as you combine everything together. The taste is very good too, as otherwise why would I cook it twice.
Incidentally, the first time, I didn’t have any limes handy, as one doesn’t, so I used some lemon juice. So I only needed to buy the ham and the yoghurt.
The next time I make it, I probably use some of my normal yoghurt and the honey, that I generally have for breakfast.
It’s definitely, a recipe that fits my staple foods, so even the shopping is minimal.
I suppose though that automatic computer stocking in supermarkets being what it is, Waitrose at the Angel will be piled high with pulled ham hock in the next week!
Creamed Chicken With Asparagus And Peas
This was another of Lindsey Bareham’s recipes from The Times. The original recipe is here.
The original serves four, but it was only for me, I cooked a small half quantity and modified it to be gluten free. I also used various Waitrose products to avoid having to use skills I don’t have.
I used the following.
- 100 g of asparagus tips
- half a bunch of spring onions
- half a pack of Waitrose’s mini chicken fillets
- one tbsp of gluten-free flour, seasoned with salt and pepper
- 100 g of frozen petit pois, although mine were actually garden peas. It’s about a third of a standard Ipswich Town mug.
- 25 g butter
- a very small glass of white wine
- 2 tbsp of St. Helen’s Farm, goats double cream.
The method is as follows.
Trim the asparagus tips and boil hard for 2 minutes in about 250ml of salted boiling water. Scoop out of the water and set aside. Keep the water aside.
Slice the spring onions thinly.
Slice the chicken into strips, about 5 cm. x 1 cm. and toss in the seasoned flour.
Chicken Prepared For Cooking
Melt a few grams of the butter in a large frying pan and gently soften the onions, then scoop onto a plate.
Cooking The Spring Onions
Add the rest of the butter and increase the heat slightly. As soon as the butter has melted, cook the chicken in batches, so that each piece has a thin, pale golden crust.Return all the chicken, add the wine and stir vigorously with a wooden spoon to mix the flour from the chicken into the wine, cooking until thick and syrupy.
Cooking The Chicken
Return the onions, add the asparagus cooking water and bring to the boil, stirring constantly to end up with a thickened sauce.
Adding The Onions And Water
Add the peas and simmer gently, cooking for about 10 mins until chicken and peas are tender.
Cooking The Chicken And Peas
Stir in the cream and then add the asparagus.
Adding The Cream And Asparagus
Let the asparagus warm through and serve.
Creamed Chicken With Asparagus And Peas
I served it with some of Waitrose’s microwaveable pearl potatoes.
It was delicious.
Roast Cod, New Potatoes And Peas
This is another Lindsey Bareham recipe from The Times. If you have a subscription as I do, it’s here.
I modified it slightly to be for two people, although in the end, I cooked a half quantity for just myself.
Roast Cod, New Potatoes And Peas
I used the following.
- 400g. cod fillet
- 2 tbsp of Carluccio’s olive oil with lemon.
- 200 g. cherry tomatoes.
- 100 g. of frozen peas.
- 100 g. gren beans.
- 200g. small new potatoes
- 3 anchovy fillets in olive oil.
- A few fresh mint leaves.
You just cook the fish with the oil and tomatoes in the oven at 200°C for 6-8 minutes with the olive oil and tomatoes.
Preparing To Cook The Fish
The vegetables are cooked in two saucepans and then everything is combined.
The Combined Vegetables
As the first picture shows, you just make a mound, put the fish on top and then garnish it with the tomatoes.
My First Tomato And Onion Salad
I’ve always preferred tomato and onion salad to those with greenery, so today I made one to go with a steak and potatoes.
My First Tomato And Onion Salad
I got the recipe idea from the Daily Mail and all I did was slice an onion and some tomatoes and put some lemon juice and olive oil on top. The recipe is here.
I do wonder whether my liking for tomato and onion salad is because it seems to calm my mouth, when I get dried out in the winter. After all I like eating tomatoes! Is that for the same purpose?
The Anonymous Widower 