Sunday, November 20, 2011

London Calling, Mr. Moustache Answering...

So I'm sitting here on a foggy day in London looking up places for brunch in Notting Hill. Mr. Moustache has relocated to London, which is a great reason for weekend trips away. But Mr. Moustache if you're reading this - please come home!! 

I've had to neglect Cuisine Genie lately, life got in the way (doesn't it always?). It's been a tough few months and still is, I'll explain why some day, but now upwards and onwards. I'm hoping to re-organise my life and get back in action over the next few months. 


A lot of my dishes now have to be ones that can be popped into tupperware for Mr. M to bring on the plane for his dinners. So far I've given him plenty of pasta bakes. I think I'd better come up with something new before he turns into a piece of penne! 

I'm going to use today to get some inspiration and come up with some new dishes. I hear beetroot is the 'hot' veggie of the moment, so we could do something interesting there. Beetroot tarte tatin anyone?! I'll update again when things are a little more organised. 


Sunday, October 02, 2011

Irish Victory Rugby Ball...another excuse to cook?

Today I decided a little celebration was in order for the rugby what with us doing so well and all. Plus eating food that is green, white and gold (perhaps more 'orangey' in these photos) just makes you feel patriotic doesn't it....?

Now I'm not the biggest sport's fan but even I know we're doing really well in the rugby world cup. Mr. Moustache was hungry, what else could it be but the Irish Victory Rugby Ball.
 So I was pretty much feeling like this today...
 But Mr. M was a little like this...La France wasn't playing (next week Mr. M. next week). So I decided to take some peas, potatoes and butternut squash and see what it could be turned into...
First up, some palmond (peas and almond, see what I did there) purée.Take 200 grams of frozen peas and cook in simmering water for 10 minutes. Pop into a blender, with a handful of flaked almonds, 1/2 a handful of mint leaves. If you feel like it add a tablespoon of créme fraiche and a teaspoon of butter. Then blitz altogether until smooth. Now, at this stage you have a lovely little side dish,  however, it still ain't no rugby ball.
Take a butternut squash. This can be really hard to take the skin off, but not if you roast it first. Just cut in half lengthways, scoop out the seeds, drizzle with olive oil, add some crushed garlic and roast in a pre-heated oven (180 degrees) for 30 minutes. Butternut squash roasted is just delicious, it nearly starts to carmalise and tastes lovely and sweet. 
 Now, we're just missing one thing I think. Ah yes, that's it, now it would hardly be properly Irish without le spud would it?! Take 3 small potatoes, cook in simmering water until soft (20 minutes) drain, put back in the saucepan and mash away to your heart's content. If you're looking for a tastier mash you can add some créme fraiche or cream and a small bit of butter. Sometimes I use skimmed milk (I know, I know, just kidding myself really) if I want to make it a bit lighter. 
Then take your 3 colours/vegetables and assemble and give to 1 hungry French man to devour! Now, I know not everyone would consider putting together a tri-colour rugby ball a sensible way to spend their time....so you can always make these dishes separately and use them as sides. Yum, Yum, Yum, times 3. 

Sunday, September 25, 2011

Hello world. MayonEASE anyone?

Ah, so after experimenting for a few weeks on facebook I've put together my food blog....this will be a work in progress for a while. 

Today I cooked up a storm from early this morning...including the Battle of the QuichesMr. Moustache is my official food taster and I'll soon have an array of his lunchboxes on this blog.

For my very first post (is it sad that I am a little bit too excited about this...) I thought I'd put up something quick and delicious...and it's one of those recipes that once you've made it you won't want to try the shop bought alternative. What is it? Ah mayonnaise of course. In fact, garlic, or aioli mayonnaise to be precise.


So you'll need the following to make approx 270 mls of mayonnaise, or enough to fill a small jar:     1/2 a teaspoon of white wine vinegar, 150 mls olive oil, 150 mls vegetable oil, 1 teaspoon dijon mustard, salt, pepper, 3 garlic cloves (see them peeping out on the left there) and of course....2 large egg yolks. Oh and a little bit of patience...just a little. I am very impatient but it seems to go ok for making this.

And don't forget this little kitchen hero - the balloon whisk.


Whisk together the egg yolks, dijon mustard, white wine vinegar and add a pinch (a mean pinch) of salt and pepper. Here's where the patience part comes in...place the 2 oils in a jug and slowly slowly slowly trickle in the oil while whisking the mixture.



Easy now, there's no time for kitchen heroics at a time like this. Gently does it, add up to a teaspoon at a time whisking all the time. Then before your eyes a little miracle happens as the mixture emulsifies.When you've added in half the oil mixture you can speed up a bit, phew (!) and pour in the second half in a steady trickle.



Keep whisking all the time and the end result is a beautiful mayonnaise.


For an aioli just add 3 cloves of crushed garlic at the end. Delicious with many many things, but here are a few of my favourites: roast potatoes, southern fried chicken, on sandwiches, with chips (very very bold I know) and chicken. Ah first post complete, I hope you enjoyed it as much as I did.