migrant|roo

Like most London-workers, I've become a serial sushi eater. I've only ever tried to make sushi at home a couple of times before, enjoying limited success.

A couple of weeks ago when Monkey and Rob came to stay for the weekend I decided to give it another go, but this time I was going to buy the best salmon fillet I could find. After a bit of hunting around on that Sunday morning with Rob, it turns out the best we could find was also the biggest. So I made a shitload of sushi!

The salmon was an organic skinless fillet from Waitrose, and I picked up some nori sheets too. I didn't have any sushi rice so I used unwashed (don't laugh - not washing keeps the starch in making it more sticky) basmati rice.

One thing nobody tells you is that when making sushi (especially a lot of it) the rice gets absolutely EVERYWHERE. It sticks to your hands, gets trodden into the carpet, in your hair - everywhere. I find having wet hands makes it much easier to pick up rice without it all sticking to your hands.

Rolling was good fun - the first one was shit, the rest were good. My knife was just about sharp enough, but making sushi really makes me want to splash out on one of these bad boys :)

Big fish, sharp knife

Attempt #2 at rolling - looking good

All rolled

The spread (well, half of it..)

Cut rolls

It's rare that I eat so much sushi that I feel completely full. This was one of those times. We ate, and ate and ate and there was still a massive slab of salmon left over.

I've always steered clear of making pies and other items in the Pie Family (quiche, tart, flan, pastry), but I guess something spurred me into trying it because here's an apple pie I made this afternoon:

Closed

Slightly eated

Apple Pie Recipe

• 5 bramley apples, cut into sugar-cube sized pieces
• 2 teaspoons of freshly ground cinnamon sticks
• 3 tablespoons of caster sugar
• squeeze of lemon juice

I used some off-the-shelf shortcrust pastry and rolled it out into a bottom-up cake tin, and brushed milk and sprinkled sugar over the top before sticking in a medium oven until it looked wicked.

Look how taken with the pie Suki was:

Can naughty cats eat pie?

I spent about an hour on Sunday strolling around the internet looking at food related stuff. I've realised that BBC Good Food is a great resource for recipes and also exhibits excellent food photography - something that most definitely floats my boat!

Inspired by some of the recipes, I decided to embark on a concerted flurry of cookery on this Sunny Snowy Sunday in an attempt to delight the tastebuds of my visiting parents and sister.

Breaded goats cheese and caramelised red onions on rocket

We've been eating Soignon goats cheese (tried to find a link, but they're obviously too busy cheese-creating to faff around with silly internets) for a while now, indulging ourselves in it mostly using pizza. However, I decided to breadcrumb it and gently shallow fry it - hoping for some oozy soft cheese and crunchy crust.

First, I cut the cheese into rounds. Can you guess how many of us there were?

For the breadcrumbs, I put the following into a mini-blender:

• Stale bread
• Salt
• Pepper
• Oregano and basil
• Olive oil
• Parmesan

Using egg as glue, I generously double-coated (dip, coat, then dip, coat again) the cheese rounds, until they looked like this:

To complement the strong, salty goats cheese, I wanted something sweet and tarte, so I quickly caramelised some red onions with balsamic vinegar, a pinch of sugar and a tiny dash of soy sauce (don't tell anyone). About 2 minutes in, the onions looked like this:

I continued cooking them for about 10 minutes at least, until they were extremely dark and soft.

While the recently breaded goats cheese rounds were on a very low heat on a lightly oiled griddle pan, I dressed rocket leaves with balsamic vinegar, olive oil and salt.

After 5-6 minutes the breaded rounds were perfectly golden and crunchy on the outside, and soft and gooey inside. I served them on the dressed rocket leaves with a generous portion of the caramelised red onions on top, voila:

Tomato, Rosemary and Garlic flatbread

Tomatos in this country suck. More often than not they're hard, tasteless and a pathetic off-red colour. To significantly improve the experience of eating such sub-par fruits, I cook them for absolutely ages with my favourite things:

My favourite things to slow-roast tomatoes with:

• Garlic
• Really good quality sea salt
• Fresh basil
• Olive oil

Halve the tomatos, chop the garlic, tear up the basil and use olive oil like it's going out of fashion and you'll end up with something like I did, this:

After being in the oven for 1 hour on a low heat (80C?), everything is soft and delicious. There's a rich, red oil left with the tomatos, and if you do enough it'll keep in the fridge in a jar.

I made a quick flatbread and threw on rosemary from the garden, garlic slivers and the roasted tomatoes (as well as some of that awesome oil) to have with an excellent macaroni cheese that Jo made (the photos of the macaroni cheese came out terrible unfortunately):

We sat around our new japanese-style dining table (read: re-purposed Ikea coffee table) to eat and drink together:

Lovely.

Half-toast pitta bread and split them in half once they've puffed out a bit.

For the tomato base, there's an ultra-quick way (tomato puree, plenty of salt, oregano, olive oil, garlic) and a slower way (can of good quality chopped tomatoes, salt, sugar, garlic, basil, oregano, cooked down for 10 minutes).

Add whatever toppings you've got lying around - i've yet to make a bad one! I can recommend tuna, capers, olives, red onions and basil (no cheese).

Stick under a very hot grill for 2-3 minutes until very golden, drizzle loads of olive oil and enjoy!

"Lasagne of the sea" (Adapted from a recipe in Jamie Oliver's "Cook with Jamie" book)

Into a heavy-bottomed pan on a low heat with some olive oil, I put (all very finely chopped):

• Carrot
• Onion
• Celery
• Fennel
• Garlic
• Parsely

I left the lid on and let it sweat for 10 minutes or so until the mixture is really soft. Then added about a pint of milk and brought to the boil.

In a separate pan, I melted some butter and added some flour to make a roux - then ladelled in the milk and vegetable mixture gradually until I had a semi-thick sauce.

Seasoned the sauce and added a bit of parmesan some more chopped parsely and it was ready to go.

Now it was time to build the lasagne.

I layered the sauce, with chunks of salmon, haddock and whole tiger prawns, along with halved cherry tomatoes.

Seafood

Layering the lasagne

I made two layers, and then topped it with breadcrumbs (2 slices of toast in a mini-blender, with parmesan) and yet more curley parsely.

Stuck it all in the oven for 45 minutes (but for 30 minutes covered in tinfoil) and it came out looking like this:

I served it like this:

With baby spinach leaves in a light olive oil and balsamic vinegar dressing.

Spot on!

Having cooked quite a few complex and challenging dishes over the last few weeks, I thought i'd take stock of the fridge and make something out of what we had in. A noble idea, but I still had to pop out to get a couple of bits.

Butternut Squash Soup

Determined to make a soup from scratch without cheating, I made a vegetable stock by boiling celery, onions, carrots, a tiny bit of garlic, parsely, a bay leaf in water for about an hour. I also added the centre pulp from the butternut squash, and seasoning.

I strained the stock through a fine seive, leaving a tasty, clear broth.

While the stock was boiling away, I roasted a whole butternut squash in olive oil and rock salt in a hot oven for 45 minutes. I was aiming to get some colour on the squash, but got impatient and took them out when they were just very soft. (In hindsight this worked much better, as if they were caremelised there would be black bits in the soup).

I simply blended the lovely, soft roasted butternut squash with the vegetable stock until it had a autumnal-soup consistency.

Does this count as a 2-ingredient soup if you don't count the stock? If so, it was a marvel, served with a drizzle of double cream and truffle oil.

Caesar salad

One of my favourite salads, I thought i'd attempt this from scratch... dressing and all.

For the dressing, I put into my trusty mini-blender:

• 3 egg yolks
• Olive oil
• Pinch of paprika
• Pinch of mustard powder
• Pinch of salt
• 4 anchovy fillets (from a jar in oil)
• A handful of grated parmesan

I then blended the shit out of it until it essentially turned it mayonnaise, and predictably seasoned to taste.

I just dressed some romaine lettuce leaves, and added some chopped anchovy fillets and crispy pancetta bits.

It was authentic, and quick - and i've also got at least 20 portions of caeser dressing left in the fridge, result!

Simple Macaroni Cheese

I'd forgotten how much I love macaroni cheese.

All there was to this was a roux with milk, and a bucketload of English mature cheddar.

So, I've cleared our fridge a bit and still managed to serve up some tasty food.

In what has become a slightly recurring theme, I cooked a bit of an adventurous dinner on this lovely, slow Sunday.

Starter - Mussels, cooked in a proper Masala sauce Tikka Masala has a bit of a bad reputation (with me, anyway). It's usually a bland, blood-red (thanks to food colouring) sat-fat fest. You might argue that the Tikka Masala sauce was invented for an Englishman so isn't Indian anyway, so who cares if it resembles nothing of Indian cooking? I do!

So here's how I made a "proper" masala sauce in a blender/processor:

Loads of garlic and ginger Tumeric Corriander (both fresh, ground and seeds) Couple of cloves Hot red chili powder Generous squeeze of tomato puree Oil Salt Pinch of sugar

Whizz it up in your whizzing machine until it's a fine paste. I reckon this would store for weeks at least.

I've fancied mussels for ages, so I thought i'd see how mussels cooked in a masala sauce tasted.

I fried the paste in a hot, dry pan until it started to change colour and smoke. Then I added equal parts cream and milk until it looked like there was enough for the mussels to cook in. Throw in a bunch of live mussels (cleaned of beards) and put the lid on for 4-5 minutes. When you put them in, all the mussels are closed, like this:

A good way to tell when they are done is to wait for them all to open.

Dump out into a bowl and serve with fresh corriander and naan bread cut into pointy shapes:

It was absolutely delicious!

Main - Trout in japanese broth with spring onions and mushrooms.

I threw together a thin marinade of soy, rice vinegar, nuoc cham (ingredient borrowed from Vietnam!), seasame oil. I left the trout fillets in the marinade for a good 4 hours.

I made a paste of ginger, lemongrass and honey. I smeared this onto the trout fillet, and cooked on a griddle pan for 2-3 minutes on both sides.

Meanwhile, I took the marinade for the fish and added it to a pan with hot water, pinch of salt and a bit of soy. I then added a bunch of very fine slivers of spring onion and sliced mushroom to the japanese broth, and some very finely chopped ginger. Just wait a minute or two for the onions and mushrooms to go slightly soft. I wanted to intentionally keep the broth light and subtle.

Serve the broth over fresh pasta, and the trout fillet on top.

Knocking out more fresh pasta

Trout fillets, served on pasta in a spring onion and mushroom japanese broth

The trout wasn't burnt (despite how it may look in the photo) - it's the honey in the glaze that caremelised ;)

Both dishes were great fun to cook, but it was the mussels that won our tastebuds over. It takes 5 minutes to cook as the pasta can be prepared well in advance, and it tasted absolutely bonza.

One of my favourite things is to spend Sunday morning deciding what to have for dinner, Sunday afternoon buying the ingredients and Sunday evening crafting a delicious dinner.

Tagliatelle with a mushroom sauce and grilled chicken For the sauce, fry shallots and at least 15 mushrooms (finely chopped, I used Shitake and Button) both very finely chopped. When very soft, add a glass of milk and half a glass of double cream. Add 1 crushed garlic clove and season (I crumbed in a bit of a chicken stock cube).

The chicken was scored deep and stuffed with a herb crust, made of dried mixed herbs, garlic, olive oil, chili flakes, salt and pepper. Grill on a low heat for 30 mins (baste them to keep them moist).

The pasta was made using my brand new pasta machine :)

Evidence

Tangy Snickers Cheesecake

I've wanted to try making a cheesecake with Snickers for ages :) I used a presentation ring (you know, the things that make round rice-towers) to build the cheesecake, it worked wonderfully.

For the biscuit base, 4 crumbled digestive biscuits, knob of melted butter and a teaspoon of dark brown sugar. Pack the biscuit base down into the ring.

Whip mascarpone with a shot of coconut rum, and a teaspoon of lemon and lime marmalade. Smoothly layer over the biscuit base. Whip a little cream until thick and add a thin layer over the mascarpone.

Melt 2 Snickers bars and smooth that over to top the cheesecake, then chill in the fridge to properly set it for a couple of hours.

Gently pull the presentation ring up when ready to serve. I drizzled a reduction of lemon and lime marmalade and coconut rum around the cheesecake, which finished it beautifully.

Evidence

It was a delight! The cream was lighter than the mascarpone which kept it from being claggy like some cheesecakes are. The tang and sweetness from the lemon and lime was so good with the mascarpone, coconut flavour and of course, melted Snickers. I'm well and truly chuffed with how well both dishes turned out :)