GoodFood

W3Schools

GoodWalk

W3Schools

Thursday, 31 December 2020

Harissa Salmon on puy lentils with mushrooms and peppers

Harissa Salmon on puy lentils with mushrooms and peppers


From Martin Walsh

Ingredients (serves 2) 
2 salmon steaks
1 tbsp harissa paste
Puy lentils for two
Medium red onion and 2 cloves of garlic chopped
300g mushrooms chopped
1 green pepper and one red sliced into strips
Veg stock powder
s&p

Method
Massage the salmon with the harissa and wrap in foil to marinate.

Put the lentils on to cook or just use a packet of pre cooked lentils. Soften the onion and garlic in some oil and salt. Add the peppers and mushrooms and sweat over a gentle heat for a good twenty mins, stiring every now and again. Season with s&p.

When they are done tip in the lentils and add a little water and some veg stock powder. Bring to a simmer and cook for another five minutes. This can be left and reheated just before the salmon is ready. The fish  should take about 20 mins in a medium oven.

👀 Goes well with a good pile of steamed tenderstem broccoli.

Saturday, 5 December 2020

The Sausage Shop at Clitheroe


A beautiful winter's day. Blue sky and sun but very cold. Snow on the Lancashire hills as seen from the castle at Clitheroe.

Nice to see Clitheroe busy and bustling with shoppers. Hardly a single empty shop to be seen. However, not many had a queue outside but Cowmans of Clitheroe did. No surprise there.

Cowmans is the legendary sausage shop famous in Lancashire and the north west.


The range of sausages is simply amazing. Just take a look at the board inside as you enter.


We are very proud to be one of the first butchers in the country to reinvent Quality British Sausages, which we have been producing since the1960’s. Where we have led others have followed.


I bought half a dozen each of black pudding and cracked black pepper. They have gone straight into the freezer. I also bought some beef short flat rib (which I don't think I've seen before). I imagine it's for very slow cooking. We shall see.

Love this photo stuck on the wall.



I guess it's a good job we don't live too near or I'd be having sausages most nights. A great little shop not to be missed if you're in the area. And Clitheroe is a great little town oozing with Lancashire character!

Cowmans of Clitheroe


Wednesday, 2 December 2020

A knot on the Knott

 Anyone for a photo …?


Arnside Knott could well be the most climbed hill in the district.  It is not the highest though. That accolade goes to Warton Crag which is all of four metres higher. 


Interestingly  when you stand by either of  the two triangulation points, you are offered little or no view due to the proximity of dense vegetation. You have to move away slightly to find a spot where a photograph is worth taking.


Arnside Knott has a prominent bench, one which seems to bend and  bow lower in the middle every time I see it. It’s a great place to have your lunch whilst admiring the glorious panorama and maybe a quick pic. In fact there are quite a few benches dotted around the upper slopes although none quite as grandiose as this one.



Slightly further down and towards the west there is an official viewing point complete with engraved metal plaques labelling the Lake District fells. If you have a clear enough day to pick them all out you can count yourself fortunate. Whatever the weather a photograph will probably be taken.



The focus of this post can be found roughly midway between the viewing point and the summit. It is where you will find the knotted larch trees, now sadly devoid of any growth. To say they are a shadow of their former self would be an understatement.



Some people fondly call this natural sculpture the 'Giraffe Tree'. It's not far off the height of a young giraffe to be sure. There are also tales explaining how they came to be so entwined. The one most people seem to quote is that they were tied together as saplings by a sailor and his bride on their honeymoon around 1860.


However did you know that originally there were a pair of knotted trees side by side? 


John Caldwell a member of Cartmel Fell and District Local History Society recalls his days at Arnside in the 1930s:


We lived in a large house on the Promenade — now ‘Heron Syke’ — and had our lessons and playtime at Ashmeadow at the far end of the Promenade.


These were happy days, despite — or perhaps because of — the very strict school discipline.


Good memories include walks up onto Arnside Knott, where near the top of the hill, a large stony area we called ‘Bunnyvilla’, was a favourite place to stop.


Lower down the Knott, overlooking a small golf course, now long disused, stood the two ‘knotted trees’.



Someone, years before, must have twisted two pairs of saplings into two knots; so the trees grew up into the special shapes, good for climbing, which many old Knott lovers still remember.


And tree-climbing by schoolboys on Arnside Knott, mercifully was not ‘risk assessed’ in those happy days long ago!



One thing is for sure the large arches were the most novel of picture frames for thousands of photographs. Above are two young ladies in the 1950s posing for a quick snap on a kodak camera perhaps?


And so to today. Just one of the two survives, the larger one.


If you haven't had your photograph taken in between the legs of the 'Giraffe Tree' then maybe you should before it too keels over and is a relic from the past.






Sunday, 22 November 2020

Nicky Nook

A local favourite...


 The forescast was sunny intervals which made a change from the relentless rain we seem to have been having of late. So we set off north by ten o'clock.


The first port of call was Daisy Clough Nursery, Scorton where we usually stop for a sausage barm but of course it was closed. However, in their car park was a "Hog Roast Van". Not the cheapest, £11 for two pulled pork barms with apple sauce. But my they were good! We ate them in the car with Molly drooling in the boot.

Then we drove the short distance to the Apple Store Cafe car park (thinking it would still be available despite the cafe being shut) How wrong were we!  The whole of Scorton and surrounding area was log jammed with cars. Cars parked on the verges at every available spot. Nightmare!

Anyway we found somewhere and set off through the quiet wood which not many people seem to know of. No crowds to be seen anywhere round here.



Then a march up the road and right to Slean End where the numbers of other walkers started to rise and their dogs.



I think we had forgotten what a constant pull upwards the walk is up to the reservoir. Thankfully it levels off once you reach it.


Then we reached the climb over the wall. The signal that a steep climb is ahead.


To our surprise we managed it quite well without really having to stop for breath. I think we are fitter than we know.



And then on the level top heading for the trig point. Such a lovely feeling to be striding out up there. And pretty good viewing conditions.


We did the loop in record time I think as we were home having an early cup of tea and an even earlier mince pie (mince pies in November!)  by 2.30pm.

👀 The walk properly documented is HERE




Monday, 16 November 2020

Chorizo and Chickpea Soup

Warming and quick to make ...


Ingredients (serves 2) 

50g of chorizo sausage chopped in fine dice
1 medium onion chopped
400g tin of chick peas with juice
500ml of chicken stock
Half tsp of smoked paprika
50 mls of almond milk (or semi skimmed)
s&p

Method

Fry the onion and chorizo together until the onion is soft and has taken on a rich red-golden colour. Season and add the paprika followed by the chick peas.

Add the hot stock and simmer for ten mins. When cooler blend in small batches to ensure the chorizo is well blended into the soup.

👀 DID YOU KNOW?

Once opened, chorizo will keep in the fridge for at least 3 weeks sealed up in it's bag.




 

Coconut Green Lentil Dahl

Comfort food ...


Ingredients (serves 4) 

1 tsp rapeseed oil
4 fat cloves of garlic crushed
400g dry green lentils
300g pack of cherry tomatoes halved
One can of full fat coconut milk 
250 ml of almond milk 
One can of reduced fat coconut milk 
1 heaped tsp each of: Ground cumin, garam masala, tumeric, paprika and stock powder
1 level tsp of chilli flakes or two de-seeded red chillies chopped
Handful of fresh chopped coriander
2 tbs tomato ketchup

Method

Gently fry the garlic in the oil with some salt taking care it doesn't burn. Add a splash of water if it is too dry. Then add the dry spices followed by the halved tomatoes. Stir well letting the juices run into the spices. Then add the lentils followed by the two different cans of coconut milk.

Bring to a boil and then simmer for about 45 mins. As the dahl thickens add the almond milk and stir.

It will need regular stirring so as to avoid sticking to the bottom of the pan. Also you will need to add regular splashes of boiling water as the lentils absorb the liquids.

When the lentils are soft season with more salt and pepper.

Serve with fresh coriander stirred through at last minute and serve with some tender broccoli and /or cauliflower OR just plain brown rice. This dish improves with freezing.

👀 DID YOU KNOW?

After India the biggest producer of lentils is Canada.




Cauliflower Soup

Creamy but low calorie...


Ingredients (serves 2) 

1 tsp butter
1 medium onion chopped
1 small or half a large cauliflower split into florets with stalk chopped finely
500ml of veg stock
2 heaped tsp Dijon mustard
100 mls of almond milk (or semi skimmed)
s&p

Method

Fry the onion in the butter for a couple of minutes then add the florets and stalk bits and fry for another 5 mins over a medium heat until they get brown spots on them. Season well.

Add the hot stock and simmer for ten mins until the cauliflower is soft. Add the mustard and milk and stir well.

Blend the soup and garnish with some finely chopped spring onion.

For a few more calories sprinkle top of soup with little cubes of cheese and chunky bread crumbs. Pop under a hot grill for a minute or so.

👀 DID YOU KNOW?

Most of the UK's cauliflowers are grown in Lincolnshire. This year (2020) they experienced record amounts of rainfall and flooding in June that destroyed most of this year's crop.




 


Red Lentil Tikka Masala

Red Lentil Tika Masala


Ingredients (serves 4) 

For the paste:

2 tsp garam masala
Pinch chilli flakes
2 tsp smoked paprika
1 tsp cumin
1 tsp coriander
Thumb of fresh ginger chopped small
2 large cloves garlic roughly chopped
1 tbsp vegetable oil
2 tbsp tomato purée 
s&p


For the curry:

1 tsp oil
1 red onion
The paste made (above)
1 x 400g tin of chopped tomatoes
250 ml vegetable stock
200g red lentils
8 frozen spinach balls
2 tbsp tomato ketchup


Method

Food process all the paste ingredients. Add hot water bit by bit until a loose, smooth paste has formed

Fry onion until soft then add the paste. Pour in the tomatoes and stock. Bring to boil and add lentils. Simmer for a good 15 mins adding water to prevent sticking later on. 

When the lentils are soft throw in the frozen spinach, add the ketchup and heat through stirring every now and again.

👀 DID YOU KNOW?

Frozen spinach is a perfect addition to most dahls and casseroles. It adds another dimension without overpowering the other ingredients.