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Welcome to SUE'S KITCHEN.Accessible recipes,
useful information & tips on cooking for blind & visually
impaired people, by Sue Pallett. Last
Updated 2007! |
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One Pot Cooking Recipes Page. |
To serve 2.
You will need.
1 medium to large sized vegetable marrow.
Salt and freshly ground black
pepper.
2 oz, 50 g, of butter or margarine.
1 tall tin approx 410
g of chopped tomatoes.
4 oz, 110 g, strong flavoured cheese.
4 oz, 110
g, of white bread about 3 large thick slices.
1 medium onion,
1 tbsp of
cooking oil,
a sprinkling of dried basil,
1 tbsp of granulated sugar.
Set the oven to 350 f, gas mark 5, 190 c, 170 fan.
Peel the marrow, Remove and discard a small slice from both ends, cut it into rings that are about an inch, 2.5 cm, thick.
Take out the seeds. They are all contained in the centre of the marrow. This means pushing out the whole of the middle of each slice, you can do this easily with your fingers, get rid of anything that feels pulpy and soft, you will then be left with firm hoops of marrow. Cut each ring through again to form half circles.
Put the marrow into a large, deep sided roasting tin in a single layer.
Dot with the butter or margarine, then sprinkle on a little salt and pepper. Cover with a lid or baking foil.
Transfer the tin to the pre-heated oven and cook for about 35to 40 minutes or until the marrow is soft when you test it with a fork.
While the marrow is cooking you'll have plenty of time to prepare the topping.
Peel the onion and chop it finely.
Fry it in the oil in a small saucepan for about 5 minutes until its slightly soft, keep the heat low and stir occasionally to prevent any sticking. remove the pan from the heat.
Make the breadcrumbs by breaking the slices into small pieces and dropping them into a blender, liquidiser or food processor. Only use the pulse setting, activating the machine for short bursts while adding the bread, so that it doesn't become too fine. If you are using a liquidizer you may have to do this a slice at a time.
Tip the crumbs into a clean bowl and add the fried onions and dried basil, stirring with a fork just to mix them all together.
Grate the cheese, either by using the coarse side of a metal grater, standing on a plate, or into a self contained box grater.
When the marrow is cooked, transfer the tin to a heat resistant work top.
Turn up the oven to 400 f, gas mark 7, 220 c, 200 fan.
Uncover the marrow.
Pour the whole contents of the tin of tomatoes over the top, spreading it out evenly.
Sprinkle over the tablespoon of granulated sugar.
Spread the bread crumb mixture in an even layer over the tomatoes, you can easily do this with your fingers.
Finally, top evenly with the grated cheese.
Now, Put the tin back into the oven and cook for a further 15 to 20 minutes, by which time the cheese will have melted & become slightly firm and crisp on top.
Serve it up on to warmed plates immediately.
Eat it with crusty bread and butter.
This dish can either be eaten as a mid day meal or a supper dish and it tastes just as good with or without the cheese.
Happy cooking,
Sue.
To serve two.
You will need.
1 and a half lb, 700 g, potatoes.
4 oz, 110 g, cheddar or other strong
flavoured cheese.
1 large onion,
3 to 4 tbsps milk,
1 tbsp cooking
oil,
A small knob of butter or margarine,
salt and pepper.
Chopped
parsley and a chopped tomato to garnish.
Pre-heat the oven to gas mark 6, 400 f, 200 c, 180 fan.
Peel and finely chop the onion.
Put it into a small saucepan along with a tablespoon of cooking oil.
Peel the potatoes, cut them into chunks, put them into a large saucepan with a small pinch of salt and enough water to cover them well. Put on a lid. then bring them to the boil, turning down the heat until they are bubbling gently. boil for 20 to 25 minutes or until soft when tested with a fork.
While the potatoes are cooking, Fry the onion on a low heat for 10 minutes, stirring occasionally to prevent them from sticking to the pan.
Grate your cheese, either with a grater standing on a large plate or the style that has a grater on top that sits on a bowl or box beneath so that the cheese all stays nicely contained inside as you grate. .
Grease a large, 1 and 3-quarter pint, (1 litre) pie dish or ovenproof casserole.
When the potatoes are cooked, stand a colander in your sink, strain them, and tip the potatoes back into the pan. Add a small knob of butter or margarine and mash them with a potato masher, then a fork until smooth.
Add the milk, grated cheese, salt and pepper to the potatoes in the pan and stir well.
Warm through gently on a low heat , beating with a wooden spoon until creamy, so that the cheese has melted. This will only take a minute or so.
Put half the potato mixture into the greased dish, add the fried onion, spreading it over evenly.
Now put the rest of the potato on top, level the surface with a round bladed knife.
Dot with a little butter or margarine and cook in the centre of the pre-heated oven for 20 to 25 minutes, until the top is crispy and golden brown.
Before serving, sprinkle with a little fresh chopped parsley and garnish with a sliced tomato.
This meal makes a warming supper dish especially on a cold, winter evening.
Happy cooking,
Sue.
Here is a dish that isn’t cooked quite as much now as it was back in the 1960’s, but could be a good standby when store cupboard basics are all you have to hand.
To serve two people.
You will need.
Three large eggs
two large, thick slices of either white or brown bread, weighing approx 4 oz, 110 g,
three or four small thick slices of lean cooked ham, weighing approx three to 4 oz, 75 to 110 g,
two to three ounces 50 to 75 g, of mushrooms
three sticks of celery
one and a half ounces, 40 g, of margarine
one and a half ounces, that's one and a half rounded tablespoons 40 g, of
plain flour
three-quarters of a pint, 15 fl.oz, of milk
a little salt and pepper
chopped fresh parsley to garnish.
Heat the oven to moderate, 350 f, gas mark 4, 180 c, 160 fan.
Grease a small, deep-sided ovenproof dish with a little butter or margarine.
Wipe and break the mushrooms into small pieces.
Wash then chop the celery into bite-sized chunks.
remove the crusts from the bread by holding the corner of a slice between the thumb and first finger of one hand while gently supporting it with the other. Lightly pinch and peel back the crust, which should come away quite easily if you use your other fingers as a guide to make sure that not too much bread comes off too!
Discard the crusts, then make the bread into crumbs, either by rubbing it through the coarse side of a grater with a plate underneath to catch the crumbs or by breaking it into small pieces and dropping it into a liquidizer, blender or food processor on high for a few seconds.
Put the eggs into a medium sized saucepan, cover with cold water and bring to the boil. Do not cover the pan with a lid.
Let the eggs bubble steadily until they are really hard-boiled which should take about twelve minutes. Just turn down the heat as the eggs come to the boil so that you can feel the handle of the pan vibrating and hear them bubbling gently.
While the eggs are cooking, Melt almost all the margarine, that's an ounce, 25 g, in a small pan, add the mushroom and celery and cook slowly for ten minutes, or until softened, stirring occasionally to prevent any sticking.
Now blend the flour into the pan until its mixed in well, and cook gently for about half a minute.
Remove the pan from the heat, and add the milk gradually, stirring all the time.
Return the saucepan to the heat, bring it to the boil stirring it constantly, until you feel the sauce thickening, then turn down the heat to simmer. Add salt and pepper to taste then gently simmer for another two to three minutes to heat it through.
Break the ham into small pieces and add them to the greased ovenproof dish.
When the eggs are cooked, take the pan from the heat, put it into the bottom of your empty kitchen sink and let cold water run over it continually until the eggs are completely cool, for about 5 minutes. Then shell the eggs. When they are cold, as the shell will come away much more cleanly and easily. Hold an egg, pointed end down and give it a sharp tap on your worktop, hopefully the shell will peel quite easily, taking the thin membrane below with it too, so that you are left with a completely smooth, shell free, egg.
Slice them fairly thinly, either with a sharp knife, or a purpose made egg slicer and add to the ham in the ovenproof dish.
Pour the sauce over the ham and eggs and then sprinkle the breadcrumbs evenly over the top of the dish.
Dot with the rest of the margarine and Cook towards the top of the pre-heated oven for 25 to 30 minutes by which time the breadcrumb topping will be crunchy to touch and golden, and you should be able to hear the sauce sizzling.
As a variation you can sprinkle a couple of ounces 50 g, of grated cheese on top of the sauce before adding the bread crumbs.
serve with a few chopped cherry tomatoes and garnish with chopped fresh parsley if you wish.
This dish is ideal to have for supper.
Enjoy it,
Happy cooking,
Sue.
This easy to make and quick to cook cassoulet is made in a saucepan on top of the stove, using any type of cooked sausage, be it, smoked as the recipe says, garlic or plain, or even meat free.
To give two or three generous helpings,
You will need.
1 large onion, peeled and coarsely chopped
2 cloves of garlic, peeled and chopped
1 red pepper, stalk and top removed, de-seeded and broken into fairly small pieces
6 oz, 175 g, mushrooms, wiped then broken up into small chunks
1 400 g, can of mixed beans in tomato sauce
1 400 g, can of Italian chopped tomatoes
1 Mattessons reduced fat smoked garlic sausage weighing approx 227 g, thinly sliced
2 tablespoons of basil infused olive oil for frying
1 tsp dried bazil
salt and freshly ground black pepper
Sprigs of fresh basil to garnish.
Fry the onion, garlic, red pepper and mushrooms in a large saucepan in the olive oil for 5 minutes, until they are just starting to soften.
Add the sliced sausage, mixed beans, chopped tomatoes, dried basil and salt and pepper.
Bring to the boil, stirring to prevent it from sticking to the pan and to mix everything together, then cover and simmer for half an hour, stirring occasionally.
Serve up into warm bowls, garnish with fresh bazil and accompany it with thickly sliced, crusty bread. You'll need yet more bread to dip into the delicious sauce.
Happy cooking,
Sue.
For the toad in the hole,
You will need,
4 ounces, 110 g, of plain flour.
Half a level teaspoon of salt.
1 egg.
A quarter of a pint, 5 fl.oz, of milk.
A quarter of a pint, 5 fl.oz, of water.
8 thin pork or beef sausages cut in to bite sized pieces.
2 oz, 50 g of lard or other white hard vegetable cooking fat, or alternatively, a little lard for greasing the tin.
Begin by heating the oven to hot, 420 f, gas mark 7, 220 c, 200 fan.
You will need a medium sized, deep sided roasting tin around about 8 inches 20 cm in diameter.
To make the batter.
Sift the flour and salt into a large mixing bowl.
Break the egg into a separate small bowl to make sure that its fresh, then pour it into a well in the centre of the flour.
Mix the milk and water together in a jug and add two tablespoons to the egg and flour mixture.
Using a wooden spoon, working from the centre, gradually mix in the flour from the edges, beating well until smooth.
Now, gradually add half the liquid, beating gently until the batter is smooth and bubbly.
Stir in the remaining liquid. .
Although this is the traditional way to make the batter, after you have added all the liquid, you can beat it with an electric mixer or food processor to help add plenty of air.
For best results, cover the batter and leave it to rest for half an hour.
Three or four minutes before your batter has finished resting, , put your lard into the roasting tin, then into the oven to melt and get very hot. Please only leave it in there for 4 or 5 minutes before checking it as it will begin to smoke quite quickly, please get sighted assistance if necessary.
Drop the pieces of sausage into the hot fat and pour in your batter.
Put the tin straight in to your pre-heated oven.
if you are worried about dealing with hot fat, grease your tin with a little lard, add your sausage, and pour in your batter while the tin is cold, you should still achieve a good well risen batter.
Bake near the top of your oven for 45 to 50 minutes until the batter is well risen and firm to the touch.
Don't open the oven door until the toad in the hole is almost cooked or the batter will sink and you will end up with a soggy flat mess.
If you need any more advice, contact Audrey, our TAFN Secretary, who is brilliant at making this. Smile.
For the Onion Sauce.
You will need.
One medium onion, peeled and chopped.
2 beef oxo cubes.
Three-quarters of a pint, 15 fl.oz of cold water.
One heaped tablespoon of corn flour to thicken the gravy.
A little olive oil to fry the onion.
Put the chopped onion into a small saucepan with about 1 tbsp of olive oil.
Fry on a medium heat for a couple of minutes, stirring constantly, to begin to soften the onion.
Turn down the heat to low, cover and cook, stirring occasionally for a further ten to 15 minutes until the onion is soft when tested with a fork.
Take the pan from the heat, crumble in the oxo cubes and add the cold water and the corn flour.
Put the pan on a medium heat and stir, as you bring the gravy to the boil, continuing to stir it constantly as it begins to thicken. You can tell when it thickens by the way the spoon feels as you stir. The texture will change, the spoon will slide easily along the base and sides of the pan and the sound of the simmering liquid will alter too, from a bubble to a quiet pop.
Cook the gravy for a couple of minutes just to cook the corn flour.
It's now ready to pour straight over your toad in the hole, or to move from the heat, cover and leave to re-heat again later, just before you are ready to "dish up.".
Happy cooking,
Sue.
You will need,
4 ounces, 110 g, of plain flour.
Half a level teaspoon of salt.
1 egg.
A quarter of a pint, 5 fl.oz, of milk.
A quarter of a pint, 5 fl.oz, of water.
2 oz, 50 g of lard or other white hard vegetable cooking fat, or alternatively, a little lard for greasing the tins.
Preparation.
Begin by heating the oven to hot, 420 f, gas mark 7, 220 c, 200 fan.
You will need either a set of four small Yorkshire pudding tins or a medium sized, deep sided roasting tin around about 8 inches 20 cm in diameter.
To make the batter.
Sift the flour and salt into a large mixing bowl.
Break the egg into a separate small bowl to make sure that its fresh, then pour it into a well in the centre of the flour.
Mix the milk and water together in a jug and add two tablespoons of this to the egg and flour mixture.
Using a wooden spoon, working from the centre, gradually mix in the flour from the edges, beating well until smooth.
Now, gradually add half the liquid, beating gently until the batter is smooth and bubbly.
Stir in the remaining liquid. .
Although this is the traditional way to make the batter, after you have added all the liquid, you can beat it with an electric mixer or food processor to help add plenty of air.
For best results, cover the batter and leave it to rest for half an hour.
Three or four minutes before your batter is ready, , put your lard into the roasting tin, or divide it equally between the Yorkshire pudding tins, then put it into the oven to melt and get very hot. Please only leave it in there for four or 5 minutes before checking it as it will begin to smoke quite quickly, please get sighted assistance if necessary.
Pour your batter straight into the hot tin and put it in near the top of your pre-heated oven.
if you are worried about dealing with hot fat, grease your tin with a little lard and pour in your batter while still cold, you should still get a good end result.
Bake for 35 to 40 minutes until the batter is well risen and firm to the touch.
Don't open the oven door until the Yorkshire pud is almost cooked or it will sink and you will end up with a soggy flat mess.
Happy cooking,
Sue.
To serve 4, you will need.
4 large potatoes, weighing about 1 lb 10 oz,or 750 g,
1 large onion,
1 tbsp of vegetable or cooking oil.
1 red pepper,
1 11 oz,
or 340 g, can of corned beef or alternatively some thickly sliced fresh
corned beef,
1 or 2 tbsps of creamed horseradish, (optional).
a
150 ml, a quarter of a pint carton of double cream,
a small bunch of fresh
parsley to decorate.
Preparation.
Peel and cut the potatoes into small cubes.
Peel and coarsely chop the onion.
Remove the stalk, top and seeds from the pepper and break it into small pieces.
Carefully open the can of corned beef, tip the block of meat onto a plate and cut it into small cubes, or, alternnatively, put your fresh, thick cut slices of corned beef onto a plate and break them into small pieces.
Finely chop the parsley.
Begin by putting your potatoes into a large saucepan with enough cold water to cover them. Add a little salt, cover with a lid and bring to the boil.
Turn the heat down to simmer and cook for 5 minutes or until just tender when tested with a fork.
While your potatoes are cooking, fry your chopped onion and pepper in the oil in a large saucepan, until just soft, for about 5 minutes, stirring regularly to prevent them from sticking.
Drain your potatoes into a colander and leave until needed.
When the onion and pepper have softened, add the potatoes to the saucepan then fry, stirring regularly, for a further 5 minutes or until everything is golden brown and well cooked through.
Now add the corned beef, and continue cooking for about two minutes.
Mix the horseradish (if using) with the cream and add them to the pan. Please bear in mind that horseradish will give the dish quite a kick!, (a hot flavour).
Heat through very gently for another minute or so, but do not allow the pan to boil or the cream will curdle.
Remove the pan from the heat, stir in the chopped parsley, have a little taste just to check the seasoning, and serve immediately.
Happy cooking,
Sue.
I’ve tried to make this recipe as authentic as I can, but it would be nice if I could send you all to sunny Spain to try it too!
To serve 4 people.
You will need.
6 large skinless boneless chicken thighs cut into fairly large bite-sized
pieces,
1 large Spanish onion,
1 red pepper,
5 oz, 125 g, chorizo sausage,
2
large garlic cloves,
1 tsp ground paprika,
A little salt to season.
2
tbsps of olive oil for frying.
6 oz, 175 g, vine-ripened tomatoes,
8 oz,
225 g, paella, or risotto rice,
1 and a quarter pints, or 750 ml, of
boiling water,
4 oz, 125 g, frozen prawns, thawed,
2 oz, 50 g, frozen
petit poi’s, thawed,
To cook this you will need a large, deep, non-stick frying pan with a tightly fitting lid.
Preparation.
Remove the stalk and seeds from the pepper and break into small pieces.
Peel and coarsely chop the onion.
Peel and finely chop the garlic,.
Chop the tomatoes into small pieces.
Skin the sausage and cut it into rings.
Put the chicken onto a large plate and season with a little salt.
Fry the chicken in the olive oil for several minutes, turning regularly to lightly brown all sides.
Remove the chicken from the pan and add the onions, pepper and sausage and fry, turning frequently for about 5 minutes until softened.
Add the garlic and paprika and cook for about one minute, still stirring.
Now put the chicken back into the pan, along with the tomatoes, rice and one and a quarter pints, or 750 ml of boiling water.
Cover with a lid and bring to simmering point. Cook for 30 minutes, stirring regularly, until most of the liquid has been absorbed and the rice is tender when tested with a fork.
Now, stir in the prawns and peas, cover, bring back to simmer again and cook for another ten minutes, stirring occasionally to prevent it from sticking until everything is cooked.
Serve immediately.
Garnish with lemon wedges so that you can squeeze over the juice.
Happy cooking,
Sue.
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