I mentioned in a previous post how much I had enjoyed pie and mash at Pie Minister. The Pie Minister in the Oxford Covered Market on a Tuesday has a special offer, basically any pie with all the trimming for just £5, the usual price is £7.95 so quite a good saving.
Normally I can’t get in on a Tuesday as, you might well expect, the queues are quite long. I generally don’t have a lot of time for lunch, but also I don’t like queueing! However on a recent Tuesday I was lucky to get in quite quickly. The place was busy though.
I went with the traditional steak and kidney or as they call it Kate and Sidney. This was served with mash, gravy, a side order of mushy peas and topped with cheese and crispy onions.
It certainly looked the part. I did enjoy the pie which was full of a rich delicious filling, big chunks of steak and kidney combined with a nice crunchy pastry shell. The mash was smooth and well seasoned, the mushy peas were also very nice. However I am not sure if the cheese added anything, there was something rather disconcerting about biting into a portion of hot pie with cold cheese, in some ways it was a little unpleasant. If I go again, though I will go with the mushy peas, I will avoid the cheese!
Though I have been known to go out and buy small tubs of coleslaw I much prefer to make my own. I recently made a slaw to accompany a meal I had cooked. I used a variation of my usual recipe.
Half a white cabbage thinly sliced into strips.
Two carrots, sliced thinly, I used a cheese slicer to get strips of carrot.
A parsnip, similar to the carrots, sliced thinly.
Half a red onion, sliced thinly.
Half a brown (or white) onion, sliced thinly.
Half a red pepper sliced thinlu.
Mix with three spoons of mayonnaise, two spoons of creme frache and two teaspoons of mustard.
It works better if you can let it stand in the fridge for a few hours or even overnight.
It tasted fresh, crunchy and delicious.
A traditional English breakfast usually consists of bacon and eggs with sausages, beans, fried bread and maybe a portion of tinned tomatoes. Obviously there are other things you can add such as grilled kidneys, black pudding, mushrooms, hash browns.
Actually the more you think about it, a cooked breakfast can be quite diverse and much more than just bacon and eggs. Eat a little later and it turns into Brunch.
I quite like a cooked breakfast now and again, but very rarely go down the traditional route. This was the basis of a recent breakfast and consisted of grilled tomatoes, mushrooms and onions.
I took some cherry tomatoes and halved them. If you halve them with the stalk point at the top then they will always look nice. If you slice them through the stalk point then they may (well usually) don’t look as nice. I splashed a little olive oil on them and some torn basil leaves.
For the mushrooms I trim the stalks and then spread a small knob of butter on them and some freshly ground black pepper.
For the onions I just again splashed a little olive oil and more black pepper.
These were all then roasted in a hot oven for about 10-15 minutes.
I served them with some toast and a poached egg.
I seem to be cooking paella more and more recently.
The key for me is the right kind of rice and saffron. I really do like the way the saffron adds not just colour, but also flavour.
After that you can add many different things to make a really nice paella.
The dish above contains in addition to the rice and saffron, the following, chicken, chorizo, prawns, onions, pepper, pancetta and peas. This is different to the last time I cooked paella.
There is something about paella, the richness, flavours that I really enjoy.
One of the things I like to have with a roast are roasted vegetables. I also add cubes of bread towards the end of cooking, these go all tasty and crunchy.
There are different vegetables you can use, this time I was using squash, pepper, mushrooms and onions.