Nollaig na mBan

Last Tuesday – January 6th – was Nollaig na mBan.  For the past six (or maybe seven?) years, I have celebrated the tradition in my home by inviting several of the wonderful woman I am pleased to know into our home for dinner, drinks and chat. This year was no exception. About a dozen women joined me for dinner (my girls scarpered upstairs with plates – feeling at the same time both too old and too young to be in the same room as the rest of us).   I cooked a few dishes. We had red lentils with sweet and sour sauce (I made the sauce first, then rinsed two cups of red lentils, covered them with cold water, brought it to the boil with a teaspoon of salt, turned the heat down low and let them simmer for 40 minutes, then added the sauce).  Then we had  Moroccan ‘chicken’ with green olives and lemons, carrots with orange and chickpeas (which Ishthara made), a spinach salad, idlis, mint sorbet and pears in caramel with blue cheese.   The recipes that haven’t already been posted on this blog are below:

Carrots with Orange and Chickpeas

500g of Carrots

50g of Butter

4 Garlic cloves

2 Teaspoons of cumin seeds

1 Tablespoon of oil

Zest of 1 orange and its juice

400g tin of chickpeas

1 Teaspoon of smoked paprika

Salt and pepper to taste.

Peel and bash or press the garlic.

Peel and slice the carrots into batons.

Drain the chickpeas.

Heat the butter and oil in a frying pan over a medium heat.

Add the cumin seeds and fry, stirring, until they brown slightly and release their fragrance.

Add the carrots and paprika and fry, stirring, for about ten minutes.

Turn the heat to low and add the garlic, orange zest, orange juice and chickpeas.

Cook until the chickpeas are heated through – about five minutes.

Remove from the heat and season with salt and pepper.

Spinach Salad

250g of Fresh spinach leaves

50g of Pine nuts

1 Tablespoon of balsamic vinegar

Splash of Olive Oil

This is so easy, I’m not sure it’s fair to call it a ‘recipe’.

Anyway……if you’re not using washed spinach leaves, then wash the leaves. Otherwise, tip them into a bowl.

Gently brown the pine nuts and add them to the spinach.

Drizzle enough olive oil into the bowl to make all the leaves glisten.

Gently shake the balsamic vinegar over the salad. Toss.

Mint Sorbet

300 mls of water

150 mls of sugar

20 Stalks of fresh mint

Strip the mint leaves from their stalks and rinse them in a sieve.

Bruise the leaves slightly with a pestle.

Put the sugar in a saucepan and pour the water over it.

Bring the sugar water to the boil and add the mint leaves.

Once the sugar has dissolved, remove the saucepan from the heat.

Leave the mint leaves to steep in the sugar-water for an hour or so.

Strain the mixture through a sieve into a plastic container and discard the mint leaves.

Once it has cooled, pop it into the freezer.

Leave overnight.

Remove from the freezer and, when the sorbet has started to thaw slightly, whizz it through your blender (or stab it a few times with your stick blender). This will improve the texture of the sorbet. Re-freeze.

About forty minutes prior to serving, move the sorbet to the fridge in order to ensure that it has thawed enough for you to get a spoon in to it between courses!

Pears in Caramel with Blue Cheese

100 mls of Water

200g of Sugar

300g cream

1 Tablespoon of Butter

1 Teaspoon of Ground Black Pepper

Pinch of Sea Salt

6 Pears

Unlike most of the recipes on this blog, this recipe serves six.

Halve the pears and scoop out the core and pips.

Put them on a baking tray, cut side down.

Heat your oven to 180 degrees and, when it’s hot enough, add your pears.

Leave them in the oven for about an hour, until they are browned and softened, but not squidgy and falling apart.

To make the caramel, heat a pot over a low-medium heat and pile the sugar in the middle of it.

Add the water and mix by gently shaking the pan rather than stirring the mixture (this prevents the sugar from crystallising). When the sugar is dissolved, crank your stove up to medium-high until it bubbles.

Keep shaking the pan slightly while the sugar-water bubbles away for about another five minutes. It will turn pale amber. This is the colour you want – if it gets any darker, it’s burnt and you’ll have to start again, which is a major PITA (pain in the ass).

Remove the saucepan from the heat and pour in the cream.

Continue to move the pan in a circular way to incorporate the cream.

Turn the stove back on low again to thicken the mixture.

Stir in the salt, pepper and butter.

Remove from the heat again and leave to cool.

The mixture will thicken as it cools.

When it’s time to serve, assemble the pears on a serving platter, reheat the sauce and transfer it to a jug.

Serve the pears with the jug of caramel and a plate of blue cheese for people to help themselves.

I’m sorry I have no pictures, but I completely forgot to take any of the food!

Stone Soup

These days, the anxiety is worse than it has been for a while. Actually, it’s worse than it’s ever been – anxiety is a new one for me; I’ve only been dealing with it for a few months. But I’ll tell you this much – I wouldn’t wish it on my worse enemy. This isn’t a mental health blog, so I won’t go on about it, I’m only mentioning it because sometimes it keep me from leaving the house, answering the phone or engaging with anyone at all. Today is one of those days – the idea of leaving the house is too much for me. I can’t do it. I still, however, have kids to feed and that means I need to rustle something up with what’s in the house when that is, actually, very little.

 

So this is another version of stone soup

 

400g Salad Potatoes

4 Carrots

1 x 400g Tin of Chickpeas

300g Fresh Spinach

Sage

Salt

Pepper

1 Litre of Stock

600mls water

Oil

 

Wash and chop the potatoes.

Peel and chop the carrots.

Peel and chop the onion.

Drain the chickpeas.

Heat the oil in a large saucepan.

Add the onion, potatoes, carrots, salt, pepper and a good handful of the dried sage.

Sauté the lot for about five minutes, until the onion is softened.

Add the stock and about 600mls of water.

Bring to the boil.

Turn the stove down low, cover the pot and let simmer for about 20 minutes.

Add the spinach and stir through for about two minutes – until the leaves are just wilted.

Blend with your stick blender, adding more water if necessary.

Toss in the chickpeas and heat through for about another five minutes

Serve with pasta, bread or rice to make a complete, filling meal.