What’s cooking? My best secrets shared!

Posted on June 21st, 2011

When I reach for the cooking pots the sun is sure to shine! Despite the dismal forecast today, I am once again es conched in the kitchen while the rest of Cornwall is on the beach! Never mind, Surf Club this evening for the children so I will be there too! In the mean time I have been meaning to share some of my cooking secrets, so while they are fresh in my mind and my meals are cooling for the freezer here goes:

Top Tips
1. Never be afraid to experiment, if it sounds a tasty combination or a logical short cut it probably is!

2. Always cook casseroles longer at a lower temperature than it says in any recipe – makes all meat more melt in the mouth

3. Use a large pot, the meat may look lost in a pot at the start but by the time your veg and marinade have all gone in you will be surprised how it all fills up!

4. When cooking for children make the veg pieces small, I often blend into the gravy / sauce or chop into mince size pieces where they are mistaken for meat. My children hate mushrooms and onions, but actually eat them all the time!

5. 1 pot does all! I can’t be doing with the fry this and set aside type recipes. In my experience if you start any casserole by browning the meat, then toss in and mix the flour before adding stock / liquids and chopped veg it will all turn out just fine!

My 2 recipes today are:
Pork in honey Casserole and Gammon in Cider. They are both recipes I have developed over time and they freeze really well.

Pork in honey
Shoulder or leg of pork chopped into chunks
Sauce: Chicken stock, Soy sauce, white wine, balsamic vinegar, honey, brown sugar 
Veg to suit, I have used roughly chopped carrots, mushrooms, onions and potatoes
Method : Just follow my tip 2 and 5 above. That simple!

As the puff pastry is really quick to cook I cook it separately to the casserole and add it on at the end. I usually cheat on this one and use ready to roll but if I run short it is actually very quick and easy to make.



Gammon in Cider
Hock or Gammon joint chopped into large chunks
Sauce: Good cider, tinned chopped tomatoes, paprika
Veg to suit, I have used onions, mushrooms, carrots and garlic
Method:
Follow my golden tips 2 and 5 but with gammon I do boil lightly for 10 mins first and drain so as not to make the finished dish too salty
I top this one with creamy mashed potato which goes really well with the sauce


If you are staying with us please help yourself to these meals from the freezer and leave us a note in the book as usual.  Enjoy!

I would love any feedback if you have tried my meals of if you want any more information on them. I haven’t added quantities as I never measure anything and just judge it all based on my meat quantities but do give them a go. They are all simple to make and tasty!