Thursday, 18 December 2014

Chinese Mushroom Pie with Soy Glazed Vegetables



Chinese Mushroom Pie

I'm always up for a foodie challenge, so when Travelbag got in touch to discuss interesting and inventive festive dishes, I was definitely up for a bit of recipe development.

Then they asked me to create a Christmas dish inspired by one of their Far Eastern cruise destinations. If I'm honest, this was even more of a challenge than I'd expected.

We're not talking about a region with a strong Christian tradition. I did a bit of research into current Christmas celebrations in the Far East, and while I learnt lots of interesting bits and pieces, I didn't come across anything that leapt out at me. I didn't find any traditional local specialities to borrow. (But I did find out that in China one traditional Christmas gift is a special apple, wrapped in paper, and possibly with a festive message stamped on the skin!)

The fact that I'm vegetarian, and despite that still quite committed to a "traditional" Christmas dinner, only complicated matters.

In the end, I decided to add a Chinese twist to a kind of mushroom tart that I would often make for a festive centrepiece. I used a mixture of oyster and shitake mushrooms, flavoured with soy sauce and shaoxing rice wine (which smells nicely like sherry). Then I took some sprouts and carrots, and spiced them up a bit before roasting them alongside the pie.

The end result felt recognisably festive, but also suitably oriental in its mix of flavours. Worth a try if you fancy something a little different this Christmas.

Chinese Mushroom Pie

Chinese Mushroom Pie with Soy Glazed Vegetables
Serves 4

For the pie:
225g (½lb) oyster mushrooms
225g (½lb) shitake mushrooms
1 large red onion
2 cloves garlic
2tsp sesame oil
1tbsp shaoxing rice wine
1tbsp dark soy sauce
4 sheets filo pastry
1 - 2 tbsp oil or melted butter

For the roasted vegetables:
8 small carrots
20 large sprouts
2tbsp sesame oil
2tbsp dark soy sauce
2 cloves garlic
1 inch cube ginger
  1. Preheat the oven to 200°C (390°F).
  2. Cut the mushrooms into large pieces, dice the onion, and crush the garlic.
  3. Heat the oil in a large saucepan.
  4. Sauté the mushrooms, onion, and garlic until softened.
  5. Add the rice wine and soy sauce, and cook off until the liquid reduces.
  6. Grease a pie dish, and line with layers of filo pastry, brushing the pastry sheets with a little oil or melted butter between each layer.
  7. Add the mushroom and onion mixture to the pie shell.
  8. Cut the carrots into slim batons. Trim and halve the sprouts.
  9. Finely mince the garlic and ginger.
  10. Toss the carrots and sprouts in oil and soy sauce, along with the garlic and ginger, and arrange on a large baking sheet.
  11. Roast the vegetables for 15 minutes.
  12. When 10 minutes remain for the vegetables, add the pie, and bake for for ten minutes.



Monday, 15 December 2014

Malahide Castle, Dublin #NoFilter



Malahide Castle, Dublin

In the summer, I was lucky enough to go to a conference in Dublin. I love Ireland, and it was great to have chance to spend a week there while the weather was lovely (although sadly I spent most of the time in a lecture hall with Powerpoint flashing by).

The conferences in my field tend to be pretty good at combining cultural excursions with the academic sessions, though, and this was no exception. On the Wednesday we all piled into a coach and went up the road to Malahide Castle.

This isn't a castle in the fighting-off-attackers kind of way, more of a beautiful stately home. It was a fairly compact house, but we only had a couple of hours to look around, and we didn't have time to see all of the gardens.

This post is part of the Dublin #NoFilter project, run by London City Airport to highlight the potential of unfiltered photographs and the hidden gems of Dublin. (Monica at The Travel Hack will be picking her favourites, so fingers crossed, I might win a prize!)

Malahide Castle, Dublin
An outside view of the tower.

Malahide Castle, Dublin
According to the guide, the paint colour is known as Malahide Orange.

Malahide Castle, Dublin
I particularly loved the library.

Malahide Castle, Dublin
Gorgeous Victorian greenhouses.


Thursday, 11 December 2014

The Tastes of Christmas - a guest post from Jenny Oliver



I love Jenny Oliver's books: although they're shelved as romance, hers are invariably beautiful stories of personal growth, in which the development of a relationship is only one small part. So I was delighted when she offered to drop by and write a guest post with a festive theme.


Jenny's third novel, The Little Christmas Kitchen, is available now. Inspired by the seasonal and foodie themes of the book, she writes here about the tastes that uniquely capture Christmas for her.

For me, top of the list has always been that heady mix of raisins and spices and brandy that permeates Christmas cakes and puddings and mince pies. But there are certainly others: walnuts fresh from the shells; sugared almonds; German lebkuchen.

What are your favourites?

Jenny writes:

There’s no denying that the obvious Christmas tastes are the succulent turkey, the love ’em or hate ’em Brussels sprouts and the flaming Christmas pudding but I think there are other tastes, specific to everyone, that conjure an immediate flavour of the festive season. Here are mine...

  • For the last few Decembers we’ve gone to France with a couple of friends predominantly to go to the supermarket! This may sound odd, but to me the french supermarket is no Sainsbury’s or Tesco, it’s a hypermarket of delight. I like a Carrefour best but I’m happy with an Intermarche. We go on the ferry from Dover to Calais and stay a weekend - this year we’ve booked an Airbnb apartment in the seaside town, Wimereux. A mini holiday and the perfect treat. We go to the market, we walk through the chilly streets, we have lunch and then we supermarket sweep! Confit du canard, mustard in glasses with cute drawings on the side, cornichons, peppered saucisson, golden madelines, juicy marron glace and bottles of crisp white wine and deep ruby red. The car on the way home is rammed! And the meal on the ferry is delicious - warm rotisserie chicken, crisp baguette, soft avocado and maybe a cheeky bottle of red.
  • Big tins of Quality Streets. Jewelled coloured chocolates that sparkle temptingly! My favourites are the purple ones... unfortunately they’re my sister’s favourite as well which used to lead to quite of lot of sneaky hiding of the chocolate box (but became the perfect inspiration for The Little Christmas Kitchen.)
  • Hazelnuts, dates and turkish delight. No other time of year do we have any of these! But Christmas, without fail, the box of glistening dates appears, the nutcrackers and the powdery sweet turkish delight.
  • Panettone. This is new addition to my list. We had it last Christmas for breakfast, dipped it in our coffee and let the sweet soft brioche-like bread melt in our mouths. Awesome.
  • Cheese. Lots and lots of cheese. Nutty Spanish Manchego, stinky French Epoisses, sharp British Stilton all served with quince jelly, dried figs and maybe a little glass of port! 


There are so many more I could mention, but instead I’d really love to hear from you. What are your top five tastes of Christmas? Tweet me @JenOliverBooks. Happy eating x


Jenny’s latest novel The Little Christmas Kitchen is out now. Hungry for more? Try The Vintage Summer Wedding and The Parisian Christmas Bake-Off (also in paperback).

Monday, 8 December 2014

Autumn Vegetable Pot Pie (Secret Recipe Club)



Autumn Vegetable Pot Pie


My assignment for Secret Recipe Club this month is Melissa from Smells Like Brownies. Melissa is a fellow vegetarian, who is currently blogging her way through the process of making a wedding cake. I get the impression her approach to food is very like mine: eat loads of veggies and generally healthy dishes, and then indulge in the odd slice of ridiculously delicious cake that makes up in taste what it lacks in virtue.

I didn't even have to go as far as Melissa's recipe index to choose something to make -- these veggie pot pies just jumped off the front page. (Although, given the name of her blog, I feel a little guilty for not trying one of her many tempting brownie recipes!)

I halved the recipe, and I did manage to successfully remember to halve all the ingredients as I was cooking... except one. I put the original amount of vegetable stock in, so I ended up with a bit too much gravy (I decanted the filling into the pie dish with a slotted spoon, and it was all fine). I also completely forgot the yoghurt, but the end result was still delicious, so I've written up the recipe as I actually made it, and I'll try to get it right next time! Because this is definitely a recipe I'll be making again.

Autumn Vegetable Pot Pie

The pastry was really different to my normal pastry recipe: much less fat, and featuring egg yolks and buttermilk where I'd just use water to bind it. I was tempted to be lazy and just use my usual pastry recipe, but I thought I'd give this a go. It came out softer than my usual shortcrust, and more flaky, but not in a crispy way like puff pastry. If you don't have buttermilk, you can substitute in regular milk and a few drops of lemon juice.

Of course, if you don't enjoy making pastry at all, you could get away with folding some rosemary and pepper into a ready-made block.

Autumn Vegetable Pot Pie
Serves 4

For the pastry:
190g (1 cup) flour
¼tsp baking powder
60g (½cup butter) butter
2tsp fresh rosemary
1tsp freshly-ground black pepper
1 egg yolk
¼cup buttermilk

Vegetables for the filling:
300g (½ small) butternut squash flesh
160g (2 medium) carrots
225g (½lb) brussels sprouts
¼ large cauliflower
1tbsp olive oil
½cup frozen peas

For the mushroom gravy:
1 medium onion
2 cloves garlic
225g (½lb) chestnut mushrooms
1tbsp butter
1tsp thyme
1tsp rosemary
¼tsp dried chilli flakes
1tsp freshly-ground black pepper
1tbsp butter
2tbsp flour
1 cup vegetable stock

  1. Make the pastry: combine the dry ingredients, rub in the butter, and combine with the egg yolk and buttermilk. Set aside.
  2. Preheat the oven to 220°C (425°F).
  3. Dice the butternut squash and carrots. Quarter the sprouts, and divide the cauliflower into florets.
  4. Toss the vegetables in the oil, and arrange on a non-stick baking tray. Roast for 25 minutes, until carrots and squash are softened.
  5. Once the vegetables are cooked, remove from the oven, and reduce the oven temperature to 190°C (375°F).
  6. To make the mushroom gravy, begin by dicing the onions, garlic, and mushrooms.
  7. Heat 1tbsp butter in a large, deep saucepan and sautee the onions until softened.
  8. Add the mushrooms, garlic, herbs, and spices, and cook until the mushrooms are cooked.
  9. Push the mushroom mixture to one half of the pan, and at the other side, melt the remaining butter together with the flour to form a roux (don't worry if you get some mushroom juice in this mixture, it's inevitable!).
  10. Cook the roux for a couple of minutes before combining with the mushroom mixture.
  11. Add the vegetable stock, and simmer until the sauce thickens to coat the back of a spoon.
  12. Stir the roasted vegetables into the gravy, and add the peas.
  13. Spoon the filling into a deep pie dish (mine is 15x23cm, 6x9in, and it only just fitted).
  14. Roll out the pastry to cover the pie, and press down the edges to seal. Cut a few slits to allow steam to escape.
  15. Bake for 25 minutes at 190°C (375°F).





Friday, 5 December 2014

A Winter Weekend in Telford & Ironbridge



Ironbridge

The Ironbridge Gorge has been on my radar for a couple of years, so when Premier Inn got in touch to let me know about their new hotel at Telford International Centre and ask if I wanted to visit the area, I was obviously going to jump at the chance.

The biggest attraction is a visit to the Ironbridge museums, which celebrate various aspects of the industrial revolution. From the iron bridge itself, which is still going strong, to a reconstructed Victorian town, there's no shortage of things to see. By the time you're visiting more than a couple of museums, it makes sense to get an annual ticket, which also has the advantage of reducing the pressure to cram everything into a couple of days. (In fact, it being November, a couple of the museums were shut for the season, so we'll definitely have to go back!)

Blists Hill Victorian Town is the highlight: a huge outdoor museum featuring everything from an active forge to a working chippy. (And, of course, a proper sweet shop to satisfy your sweet tooth.) Even in the winter, most of the shops and workshops are manned by enthusiastic volunteers dressed in Victorian costume, and a lot of the shops had goods and souvenirs for sale.

Blists Hill

Blists Hill

Another favourite of ours was the Tile Museum, which has a diverse collection of seemingly thousands of different designs, as well as displays explaining the different kinds of tiles and the methods for their manufacture and decoration.

Ironbridge tile museum

Premier Inn

After wrestling a little with an excessive collection of Telford roadworks, we managed to find our way through to the Southwater car park, thence to walk to the hotel. The hotel itself is in the middle of a new development near the city centre: there was no shortage of restaurants just a couple of steps outside the door, as well as a cinema, ice rink, and ten-pin bowling.

Just a few feet away, Telford Town Park is a huge green space with adventure playgrounds for kids of all ages - from wooden toddler play areas to a high rope course for adults.

High ropes in Telford park

Our room was as clean and modern as you'd expect from Premier Inn, and you could tell it was very new. We had a lot of beds, more than we really needed for just the two of us, but at least that gave us space to spread out! We made good use of the tea and coffee facilities (since the Costa across the road sadly shut in the evening) and since Andy and I disagree on the matter of showers vs baths, we were glad the room had both.

Ironbridge Premier Inn

Before checking out, we made the most of the buffet breakfast to fuel ourselves up for another day of exploring.

Speaking of food, we found some lovely cafes in the gorge. On Saturday we had lunch at Cherry's, which I picked out in advance as it gets the best reviews for veggie food in the area. It's not the cheapest, but I was really happy with my white lasagne, which came with hefty sides of fresh salad and potato wedges. On Sunday we had soup and scones at Scarlett's, in the Maws Craft Centre, which was also excellent.

Lunch at Cherry's

At the other end of the gorge, the Iron Museum had a set of fantastic exhibits on the evolution of the industrial forges and smelting processes that lie at the heart of the industrial revolution.

We also popped briefly into Enginuity, which is a kid-focused science museum. There wasn't much to keep us there, but anyone with children would find it a great way to use up some of their excess energy in an educational environment.

Enginuity

Unfortunately a lot of the local stately homes were closed for the winter, but Sunnycroft, one of the National Trust's smaller properties, was still open for business. This is a fairly recent acquisition, and a comparatively modern property, but the family who left it to the Trust had accumulated a huge collection of antiques and ephemera so it's a fascinating place to visit.

Sunnycroft

I'll be writing more about a few of these places over the coming weeks - so do keep an eye out if you're interested, and feel free to let me know what you'd like to hear more about.

Full disclosure: I stayed for free at the Telford International Premier Inn, and was given a budget for tickets & travel. We set our own itinerary, and all opinions are my own.

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