Making The Best Basil Pesto.
Learn how to make the best Basil Pesto. Simple tips and tricks to get the best from this classic sauce.
Tag: home made
Make your own Easy Fresh Tomato Pasta Sauce.
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.
How to make your own Tomato and Chilli Jam.
This Tomato and Chilli Jam is a great way of using the glut of tomatoes coming from the garden at this time of year. This rich, ripe homegrown fruit produces the best results. But if that’s not possible, get the ripest fruit you can. It has always amazed me that people will shun ripe tomatoes preferring firm unripe ones. They would refuse hard plums or peaches, so why accept poor quality tomatoes?
TIP. Because of this you will often see soft tomatoes seen sold off cheaply in the shops. Take advantage any buy them! They will be perfect for the chilli jam or our Tomato and Red Pepper Soup.
Hot Sweet Heaven.
A must for any store cupboard, been both flexible and addictive. Have it chutney style with cheese or picnic lunch. The smooth version becomes a dressing or sauce, great for presentation and amazing with seafood, especially scallops. What’s even better is you can make both variations at the same time.
You will need.
Chopping board and knife.
Heatproof silicone spatula.
Wide shallow pan.
Jam funnel.
Small ladle.
Sterilised 8oz jam jars and lids. (look up our pages on home preserving, the golden rules on hot to sterilise your jars)
Waxed paper jam covers to fit jars.
Tomato and Chilli Jam.
Makes 4 x 200ml jars.
2tbs light olive oil.
2 red onions roughly 200g – cut into small dice.
3 cloves of garlic.
¼ heaped tsp sea salt.
800g fresh tomatoes, ideally San Marzano if you have them.
300g light soft brown sugar.
3cm ginger very finely grated.
juice of 2 limes.
2 hot red chillies – thinly sliced, with seeds, if you’re brave.
Peel the onions and cut into small dice about 1cm across. Pour the olive into a wide pan and gently cook the onions until soft – 5 to 10 minutes. While they are cooking peel the garlic then crush to a paste using the salt to help break the cloves down. Roughly chop the tomatoes like the onions, then add to the pan followed by the garlic paste.
Increase the heat and add the sugar and lime juice, followed by the ginger and sliced chillies. If you’re not sure how much chilli you need, or like add two, then let the mix cook for five minutes. Have a taste, If you want, you can add more chilli, but remember the jam will get slightly hotter as it reduces in volume
Let the mix cook at a strong simmer until thick, about 15 minutes. To check pull the flat edge of a silicone spatula across the pan. If just a little juice flows back into the gap, its ready.
The jam can now be poured via a jam funnel into hot sterilised jars covered with a waxed paper disc and sealed with a lid. I always use small 200ml jars so its always on hand but not hanging around for too long in the fridge.
Use as a sauce as well.
If you want to make the smooth version, you can keep half back in the pan and use a hand blender to turn it into a smooth sauce. Professionally we would then press it through a very fine sieve to give use the best presentation. At home it’s fine to use as it is. Return the pan to the heat and re-boil the contents before pouring into jars as before.
Store the jars in a cool dark place for at least four weeks before use. Once opened keep in the fridge and use within 10 days.
I have to admit to been a little obsessed with this. It like an adult tomato ketchup, great with almost everything! make it as hot or mild as you like it’s up to you.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to Make Blackberry Jelly, and why fruit jellies work.
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest.
Simple, Summertime Courgette and Tomato Tarts
Its mid-summer, the tomatoes are ripening, and the courgettes are going wild. These Courgette and Tomato Tarts are an ideal way of using up this seasonal bounty. And impressing your guests.
How to make, Rosemary and Red Onion Focaccia Bread
This Rosemary and Red Onion Focaccia is one of my favourite breads to make at home. Soft textured and delicately flavoured it is an ideal as picnic bread or served with a casual lunch. Try out some variations by adding cooked onions or sun blushed tomatoes into the dough with the herbs. I also use this focaccia for my ultimate B.L.T.
How to get extra flavour in your bread
To get flavour throughout the bread. I blend the water, garlic, and olive oil together. This ‘milkshake’ is to in then used to bring the dough together. I have also used marjoram in the dough. And rosemary and red onions set into pockets pushed into the dough. Which also hold olive oil to keep the bread moist. Alternatively try some stoned olives in the pockets and a sprinkling of flaky sea salt on the crust before baking.
I would recommend you check out the Food Files pages on What is Yeast and our Guide to flour. Also the fundamentals of Making bread at home will help you to fully understand the bread making process.
If you are interested in the origins of focaccia, or other Italian dishes take a look at. https://www.deliciousitaly.com/liguria-food/origins-of-focaccia
My Rosemary and Red Onion Focaccia.
Makes two 20cm dia loaves.
Oven temp, 185°C/ 370°f fan oven, 200˚c conventional oven
600g Bread Flour
1.5 tsp Salt
1.5 tsp Sugar
3 tsp fresh chopped marjoram leaves, or 1tsp dried
360ml/g Water
7g dried yeast
2tbsp water @ blood heat
3tsp olive oil
1 clove of garlic, sliced
olive oil for the crust
2 sprigs fresh rosemary
1 red onion peeled and cut into small wedges
flaky sea salt to sprinkle on crust
You will need: –
Mixing bowl or food mixer with dough hook.
Scales.
Hand blender and goblet.
Chopping board and knife.
2 x 20cm x 4cm sponge tins.
Make your ferment.
If you are using dried yeast. Measure it into a small container and mix with the 3 tbsp of water to form a smooth paste. Add a pinch of flour and put it to one side while you weigh up the other ingredients. If you are using fast action yeast mix it directly into the flour.
Making the dough.
In the blender goblet mix the water, salt, sugar, olive oil, and sliced garlic. And blend until smooth.
Place the flour in the mixing bowl, and if your using dried marjoram (oregano) add that now. Check the yeast container. It should be beginning to foam. If so, congratulations, you have made a ferment and improved the actions of the yeast.
Add the water mix to the dry ingredients followed by the yeast ferment and knead on a low speed for 5 minutes. The dough does not need an enormous amount of kneading as we are making a flattish soft loaf.
1st proving.
Cover the bowl and leave the dough to prove until doubled in size. Don’t place the bowl in a very warm place. Normal room temperature is fine. In fact, if you need freshly baked loaves for the morning. Make the dough in the evening with cool but not cold water. Place the bowl in the fridge and the dough will be ready to finish at breakfast time.
2nd proving.
Re mix the dough for two minutes (known as knocking back). If you are using fresh marjoram add it at this stage. This is also the time to add other flavourings if using (see below).
Divide the dough into two and form into rounds 20 cm across and 1cm thick.
Set the rounds onto a greased sponge tins and press your thumb into the dough in a regular pattern with 3 cm spaces.
Rub a little olive oil into the surface of the dough, cover and allow to prove until doubled. Placing the tins in a clean bin bag and forming a tent with the bag works well if the kitchen is very cold.
When the dough has proved, you may need to use your thumb again to open up the indents made earlier. Push thin wedges of red onion and rosemary into the pockets alternating each one. Brush very lightly once more with olive oil and sprinkle with flaky sea salt if wished.
Baking.
Bake at 185°C/ 370°f fan oven, 200˚c conventional oven for twenty minutes.
When ready remove the bread from the tins and cool on a cooling wire. I like to brush a little more olive on the crust as the bread cools.
Ringing the changes.
Try adding other flavourings into the dough, like fried onions, stoned black olives or sundried tomatoes at the second proving stage.
You can half the dough if you only need one loaf, but as the bread frezzes well I always make two at a time to make best use of the oven.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
The Best, Walnut Bread, Rich, and Delicious
Rich, and delicious, Walnut Bread is a perfect bread to serve with cheese at a casual lunch. Or as part of a dinner party meal. Savoury yet sweet it’s very moreish and is just as good lightly toasted and served with butter.
Making Bread at Home.
Making bread at home? All your questions answered here. Together with hints and tips to help you.
A Simple Springtime, Pea and Wild Garlic Houmous
This quick to make Pea and Wild Garlic Houmous is vegetarian and vegan. A light springtime treat serve it with crackers for a casual lunch or use it as a topping for canapes at dinner. Don’t be put off by the wild garlic. The flavour is delicate with a dash of chilli for heat and lime juice for freshness. If you’re a garlic lover like me, look up our post on growing garlic and how to make herb oils.
How do I find wild garlic.?
Gathering wild garlic really makes me think that spring is with us. If you are gathering wild garlic look in shady areas of damp ground close to or in deciduous woodlands. My favourite patch is on the base of a hill close to a small stream where it’s always damp.
Depending on how far north you live wild garlic will begin to appear late march and be gone by June. In May you can expect to see the small white flowers appearing. If you are having problems finding a wild garlic patch early May is a good time to have a look around. The flowers will really stand out and highlight the extent of the crop. Next year you will know exactly where to go.
Picking wild garlic.
Before you do any gathering be sure what you are looking at is wild garlic. The wild garlic leaves look very similar to Lilly of the Valley which is poisonous. Chances are that as you approach the area you will smell garlic in the air. Take a leaf and crush it in the palm of your hand. Give it a sniff and you should get a good whiff of garlic. If you don’t, its not what you want. Don’t use any of the leaves and more on. If you’re not sure, don’t use it. When you find a patch don’t gather it from the sides of the patch. There’s a fair chance passing dogs will have assisted in the watering close to the path.
Move a little further into the woodland and select your leaves. The younger smaller leaves have the best flavour. If its in flower look for the plants with a single flower. Plants with large multiple blooms will be older and the leaves may be more bitter. The flowers make a great garnish and its worth taking a few if you plan to use them quickly. Once you get home gently wash to leaves and dry them off on kitchen paper. Be carful with the leaves as they bruise easily. Place the leaves in a zip seal bag and pop them into the warmest part of the fridge.
Only pick what you need and never pick a whole plant. Take a few leaves here and there working across the patch. Don’t trample everything underfoot, and step between plants. It’s in everybody’s interest to preserve the environment as a resource for future years.
Never pull up the garlic bulbs. Its illegal without the landowner’s permission and a waste of time as they are of no use in the kitchen.
Pea and wild garlic houmous.
Makes 270g.
You will need.
Chopping board and knife
Shallow pan or frying pan
Spatula
Small food processor or hand blender
One large and one medium Pyrex or metal bowls
Ice or frozen ice packs
Ingredients.
240g frozen peas
½ clove of garlic
3tbsp light olive oil
2 spring onions
10 leaves of wild garlic
1tsp tahini
zest of a lime
2tbsp lime juice
Good pinch cayenne pepper
¼ tsp salt
Before you start, half fill the larger bowl with cold water and add the ice or icepack. Set the medium bowl into the water ready to receive the peas. This arrangement is to cook the cooked peas down as quickly as possible.
An alternative arrangement if you have a chest freezer. Is to place a heavy baking tray into the freezer an hour or two beforehand to get really cold. The cooked peas can then be tipped out onto the tray and spread out to cool quickly and retain colour and flavour.
Completely defrost the peas. I have used frozen peas for this as fresh peas are unavailable in the wild garlic season. Also, frozen peas have already been through a blanching process at the factory making the cooking minimal.
Lay the defrosted peas onto kitchen paper to wick off as much water as possible. Finely sliced the garlic clove and pop it into the pan. Thinly slice the spring onion starting at the green end. Slice down the onion leaving the last two inches of white. This end of the spring onion is stronger and will overpower our peas. Hang on to the ends, they are a good substitute for shallots in a fish dish or curry. Once the peas are completely dry add the spring onions to the peas and zest the lime over the top.
Add the olive oil to the garlic in the pan and put the pan over a medium heat.
Gently fry the garlic in the oil until it just shows a hint of colour. As soon as you see this quickly add the peas, onions, and lime to the pan. If you think you have taken the garlic too far, STOP, DON’T ADD THE PEAS. If the garlic is at all burnt it will spoil the whole thing. It’s much better to start again with fresh garlic and oil that waste all the ingredients and your time.
When you have added the peas turn up the heat and cook for about three minutes. The objective is to soften the spring onion and drive any last water off the peas. Shred the wild garlic and add to the pan. Cook for one more minute then tip the contents of the pan into the bowl sitting in the iced water.
Spread the mixture up the sides of the bowl to have as much in contact with the bowl as possible. Let the mix sit for a few minutes then give it a mix and spread it up the bowl once more. After three or four minutes the mix should have completely cooled down.
Lift the smaller bowl from the water and wipe it dry. Check the bowl is cold, if not return it back to the iced water. Transfer the mixture to a small food processor and add the tahini, cayenne, and lime juice. Then process the mixture to a paste. Have a taste and add a little more salt, lime juice or cayenne as you wish.
Lift the smaller bowl from the water and wipe it dry. Check the bowl is cold, if not return it back to the iced water. Transfer the mixture to a small food processor and add the tahini, cayenne, and lime juice. Then process the mixture to a paste. Have a taste and add a little more salt, lime juice or cayenne as you wish.
The mixture will be a coarse paste which I prefer to the baby-food like consistency a blender produces. However, if you don’t have a small food processor a hand blender will do but don’t overdo the mixing.
Serve with breadsticks or crisp crackers and use some of the garlic flowers as a garnish.
The mixture will keep for up to three days but will begin to lose a little of its vibrant colour after 6-8 hours
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Sinful but Nice, Clotted Cream Brûlee with Grenadine Rhubarb.
An indulgent dinner party desserts to impress your friends.And what’s even better, you can make both components the day before.
Quick and Easy, Ricotta Hotcakes.
Quick and easy Ricotta hotcakes. perfect for breakfast with honey butter and berry fruits. Alternatively serve them to enhance a full cooked breakfast.
Easy Potato And Spinach Curry.
This easy potato and spinach curry (Aloo Palak) is a healthy mild curry ideal as an accompaniment or a main dish. I find it a nice change to be meat free every now and again. But that doesn’t mean we have to do away with flavour as well. Serve it with naan bread and a lentil dal. for a quick easy meal.
This is my version of an aloo palak. I have used small skin on potatoes cut into wedges. I prefer this as it gives more texture to the curry and makes it quick to cook. You can of course use a main crop potato peeled and cut into pieces. If you are taking this route, use a firm variety of potato like Desiree or Charlotte. Par boil the potato pieces for a few minutes before beginning to cook the curry.
Easy potato and Spinach Curry
Serves two as a main dish or four as a side dish.
Cooking time – roughly 25 minutes.
500g small potatoes, Charlotte or similar
1med red onion
2tbsp ghee
½ tsp coriander seeds
½ tsp cumin seeds
2tbsp ginger-garlic paste
¼ tsp mustard seeds
½ tsp ground turmeric
2tsp garam masala
½ tsp salt
2 green finger chillies
80ml+ coconut milk
200g baby leaf spinach, washed and dried
3tbsp chopped coriander leaf
To serve
Chopped coriander leaf.
Kashmiri chilli powder
You will need:-
Chopping board.
Sharp knife
Measuring spoons.
Mortar and pestle.
Silicone spatula
A wide, not too deep pan with a lid, a wok is ideal.
Preparation.
Take the potatoes and cut each one in half, the in half again to make small potato wedges. Put them into a bowl and cover with water until needed.
Using a small mortar and pestle crush the coriander and cumin seeds down to a coarse powder. Then peel and thinly slice the red onion.
The flavour base.
Place your pan or wok over a medium heat and add the ghee and crushed coriander and cumin. As the ghee begins to heat up the spices will start to foam and crackle in the pan. Let them cook for two or three minutes but take care not to burn them.
Add the onions to the pan, toss them over in the spices and cook for a couple of minutes. Then add the ginger-garlic paste, this is our flavour base.
Cooking the potatoes.
Add in the potatoes and dry spices. Let the pan cook steadily, turning the contents over to thoroughly coat the potatoes. Then add 60-70ml of water. Place the lid on the pan and let the potatoes cook 10-15 minutes depending on the size of the wedges.
Add the coconut milk to the pan together with the salt. Prick the chillies all over with the point of a knife and stir into the curry. If your brave you can slice the chillies, but this will make the curry much hotter. Try one chilli first, you can always add more later. Return the lid to the pan and cook for another five minutes
The rest of the cooking takes place without the lid. Keep the pan on a steady simmer until the potatoes are cooked through. The aim is to evaporate 80% of the coconut milk to make a moist but not wet curry. If the pan becomes to dry add a little more water.
The final stage.
When the potatoes are cooked (but not mushy) and the liquid has nearly all gone add the spinach and fold in. At first it will look like far too much spinach, but it will quickly wilt down and coat the potatoes.
Fold in the chopped coriander and have a taste to check the seasoning, then add a little more salt or chilli as you wish.
To serve pile the curry into a shallow bowl. Sprinkle with more chopped coriander and a dusting of Kashmiri chilli powder. Then dig in….
Quick, easy and very tasty, what’s not to like? It’s a one pan dish so your can have it on the go while you prepare your main dish.- Give it a go.
Enjoy Life.
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Easy Soda Breads to Make at Home.
Make these easy soda breads at home. It’s so satisfying and rewarding everybody should be doing it.
Make Your Own,- Welsh Cakes.
These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar.