Pure Filth

Sweet and Spicy Marinated Tempeh

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While trying to eat less meat I’ve struggled with plant based protein alternatives.  Tofu is s big turn off for me (I’ve given it every chance but it’s just not for me).

I remembered some of the delicious tempeh I had in Bali and gave it a try with a satay type marinade.

If you haven’t used tempeh before, its a soy protein widely eaten in Indonesia and you should be able to find it in the freezer section of Asian supermarkets or some larger supermarkets.

It usually comes in a flat loaf shape and you usually crumble or slice it before cooking.

This is a really versatile dish, you can eat it  straight from the oven with rice or noodles, or it also yummy in salads, budha bowls or sandwiches and wraps.

Tempeh makes a great addition to jar salads with veggies, and rice noodles, perfect for bringing to work for lunch.

Ingredients

500 Grams Tempeh

For the marinade

1 Red chilli (finely chopped or 1/2 Tsp chilli flakes)

Thumb sized piece of ginger (grated, or its fine to cheat and use a tablespoon of the prepared stuff in a tube)

2 Cloves of garlic (finely chopped)

3 Tbsp Peanut butter

2 Tbsp Soy sauce

Juice of 1-2 limes (I only had a lemon and also worked OK, because what your after is acidity to balance out the salt and sweet in the marinade)

3 Tbsp Maple syrup (cane sugar is traditional but this work well)

Method

  • Defrost the tempeh and slice into  1cm thick slices
  • In a large bowl combine all the ingredients for the marinade and stir well to make sure the peanut butter disolves.
  • Put the tempeh slices into a large dish and cover with the marinade, ensuring all the slices are covered. Cover and put in the fridge for a couple of hours (ideally overnight)
  • Preheat the oven to 180 degrees Celsius
  • Line a baking sheet with parchment and lay the temp slices on this and bake for 20-25 minutes.

Potato and Raclette Galette

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Last year I ate the world’s nicest pizza when I was in France, which was made with potato and the yummy French cheese Raclette.

I took a craving for it but couldn’t be arsed with waiting to prove pizza dough, so I decided to make a galette using puff pastry.

I made a big galette, and it’s yummy served with salad for lunch.  If you’re entertaining you can make smaller individual ones that make lovely appetisers. You can prepare all the elements the day before and assemble and bake just before people arrive so that you’re not super stressed, and people will rightly assume you are a total domestic god or goddess.

If you can’t find Raclette (it can be tricky enough), any other tangy hard cheese can be used.  The lovely folks at my local Indie Fude recommended a brilliant Irish alternative called St Gall, which was delicious. I used a left over baked potato that I cut into slices, but you could also use left over boiled potatoes and crumble them across the pastry.

Serves 6-8

Ingredients

1 Sheet ready made puff pastry

250 Gram Onions finely sliced

1 Tbsp Oil

1 Large potato (use either cold boiled potatos or a cold baked potato

150 Grams Raclette or other tangy hard cheese (finely grated)

Few springs of thyme or whatever your favourite herb is.

1 Egg yolk or little milk for glazing the edges

Method

  • Heat the oil in a pan and gently fry the onions stirring occasionally for 30-40 minutes until they’re brown and caramelised (brown not black). Allow to cool
  • Preheat the oven to 180 degrees Celsius.
  • Unroll your sheet of ready made pastry.  I put it on baking paper and put it a cooking sheet
  • With a knife, score a line (don’t cut through the pastry) about 1-2cm on the inside edge of the pastry this.  Then pierce the rest of the pastry with a fork (this will help it cook evenly). Brush the edges with the egg yolk
  • Sprinkle the caramelised onions on the pastry (keeping the edges clear), then lay out the slices of potato on top and sprinkle with herbs and grated cheese
  • Bake for 25-30 minutes or until golden brown.  It can be eaten hot or cold

Pork, Apple and Sage Sausage Rolls

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After Christmas many of us have pork sausage meat and sage left over from making stuffing, and this recipe is a great way to use it up. I actually didn’t have this so you can also use pork mince instead, it will still taste great.

I made cute little sausage rolls because I was making them for friends calling over over but you can make them bigger and they are great for lunches. I liked the sage with these these but if you don’t have, just use the herbs you have available. I know I have preached before about the buying reduced bread in the supermarket and turning it into breadcrumbs to keep in the freezer for recipes like this (do it, they’re super handy and versatile)

Use shop bought pre-rolled puff pastry to make these super quick to make. (only people with no life make puff pastry from scratch).

Makes 24

Ingredients

(for the filling)

400 Grams Pork mince or sausage meat

1 Small Apple (cored and cut into 1 cm chunks)

1 Clove garlic (finely chopped)

1 Egg

1 Handful of breadcrumbs

1 Tbsp Chopped fresh sage

Salt and Pepper

(for the pastry)

1 Sheet of pre rolled puff pastry

1 Egg yolk

1 Tbsp Sesame seeds (optional)

Method

  • Preheat over to 180 degrees (Celsius) , and line a baking sheet with parchment paper
  • Add all the ingredients for the filling into a large bowl and get your hands in and mix until all the all the ingredients were combined
  • Unfold your sheet of puff pastry, and cut in two lengthways, so you have 2 long strips of pasty
  • Add the filling mixture down the centre of the pastry leaving 2-3cm of pastry at each side
  • Beat the egg yolk lightly and brush some down one of the long edges of the pastry, then bring both side together with side brushed with egg yolk slightly overlapping the other side (it will help glue the 2 side together
  • Turn the roll over, so that the were the 2 edges meet is on the under side. Brush with the egg yolk and sprinkle with the sesame seeds if you are using them. Cut roll in half and then devise each half into three (you can make bigger sausage rolls if you want), before placing on your prepared baking sheet. Repeat the process with the other half of your pastry and the filling)
  • Bake for 20-25 minutes until the pastry is a deep golden brown

Icelandic Christmas Cookies (Maren-Kornflexkokur)

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Some Christmas baking can be on the heavy side.  These are light as air, with a crumbly meringue outside and a soft marshmallowy centre.  Everyone went nuts for these. So give them a try,  they’re fairy quick and easy to make. Thanks to @roamingtaste for a great recipe.

They have only 5 ingredients, most of which you’ll already have in your cupboard.

Add some to a cute bag for nice gift when dropping into visit family and friends over Christmas.

Makes 24

4 Egg whites

170 Grams Sugar

130 Grams Dark chocolate (either chocolate chips or finely chopped)

70 Grams Cornflakes

1 Tbsp Vanilla extract

Method

  • Preheat the oven to 150 degree(Celsius).  Line 2-3 baking trays with baking parchment
  • In a stand mixer or using an electric whisk, whisk the egg whites until the double in size.  Gradually add the sugar to the egg whites until the mix reaches the soft peak stage
  • Add the other ingredients to the bowl and gently fold into the meringue with a large spoon until all the ingredients are combined
  • Using ether an ice cream scoop or tablespoon, soon the mix into the baking sheets leaving a space of 2-3cm between each cookie as the will spread
  • Bake for 20 minutes, and allow to cook on the baking sheet (they’re very soft coming straight from then oven and will set a little as they cool down.
  • Enjoy with some going coffee in front of a Christmas tree or roaring fire

Jannson’s Temptation

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You only have to mention potatoes and cream and you have my attention. Add a buttery breadcrumb topping and its on like Donkey Kong.

An American friend of a friend from the Midwest told me about this dish. His heritage is Scandinavian and apparently no Christmas eve is complete without this.

I used Nigella Lawson’s recipe, and she recommended using proper Swedish pickled sprats, (my friend told me they used anchovies, so I’m going with him). The dish shouldn’t be especially fishy, the anchovies are more to add a salty umami savoury flavour (some people add the extra oil in the tin, but I wasn’t sure if this would be too much and I’m glad I left it out). If you are vegetarian or hate fish you could replace the anchovies with some grated parmasan cheese which would also be yummy.

Layer the potatoes with fried onions and anchovies

Ingredients

1.2 Kg Potatoes (cut into very thin French fry like sticks)

2 large Onions (cut in half and sliced into half moons)

50 Grams Butter (plus extra for greasing your oven dish)

300 ml milk

300 ml cream

2-3 Handfuls of breadcrumbs

1/2 Small Tin of anchovies (finely chopped)

Black pepper

Method

  • Preheat the oven to 180 degrees (Celsius)
  • Add half the butter to a pan a fry the onions for 10-15 minutes over a low to medium heat. They should be soft but not have browned.
  • Grease an oven proof dish, and line with one third of the chopped potatoes. Sprinkle half the onions and anchovies over the top, add a couple grinds of black pepper
  • Top with another third of the potato chips, and sprinkle the remaining onions and anchovies, and a couple grinds of black pepper again. Top with the remaining potatoes
  • Stir the milk and cream together and pour over evenly over the potato mix
  • Sprinkle the dish evenly with breadcrumbs and dot with the remaining butter
  • Bake for around 1 hour (test with a fork to check that the potato are fully cooked) before removing from the oven.

Pecan Pie

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It’s Thanksgiving and while I’m not American I do like the idea of getting together with your loved ones and sharing what you are grateful at least one day a year.

With this in mind I decided to make one of my favourite desserts, pecan pie.

If you use ready made pastry this is fairly quick to assemble giving you time to get on with other things.

Serves 8-10

Ingredients

1 Sheet of ready made/ready rolled pastry

100 Grams Dark brown sugar

170 mil Condensed milk

1 Tbsp Maple or golden syrup

2 Eggs

150 Grams Pecan nuts

Method

  • Grease a 9 in pie dish. Preferably one with a removable bottom. I think metal dishes work best but use what you have. Preheat your oven to 200 degrees (Celsius)
  • Line the pie dish with the ready rolled pastry, make sure its pressed well into the corners. Cover the pastry wth baking parchment and cover with baking beans or just use old dried rice like I do, and bake for 10 minutes.
  • Carefully lift the baking parchment and baking beans out of the pastry shell and bake for another 10 minutes before removing from the oven
  • Reduce the oven heat to 170 degrees
  • Add all the remaining ingredients (except the nuts) to a large bowl and whisk until well combined.
  • Pour the mix into the pastry case and top with nuts. Bake for 50 minutes and allow to cool before cutting

Pear and Chocolate Muffins

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Rich chocolate muffins with a bite of juicy pear in each one.

Ground almonds in this recipe keeps these super light and moist, yummy.

Makes 12

Ingredients

150 Grams Ground almonds

2 & 1/2 Tsp Baking powder

40 Grams Cocoa powder

175 Grams Butter, plus 1 Tbsp

175 Grams Sugar, plus 1 Tbsp

3 Eggs

150 Grams Self Raising flour

4 Tbsp Milk

4 Firm pears (peeled and cored, and cut into 2-3cm chunks)

Method

  • Preheat the oven to 180 degrees (Celsius). Line a muffin tin with paper cases, or else grease the cups with extra butter to make them easy to remove
  • Add a tablespoon of butter and sugar to a frying pan and melt before adding the pears. Gently cook over a medium heat for 2-3 minutes stirring occasionally (don’t let them get too soft). Remove from the heat and allow to cool
  • With an electric whisk, or stand mixer cream the rest of the butter and sugar together until light and fluffy.
  • Add the eggs one at a time and continue mixing, (don’t panic if it looks like it’s curdled, it’s fine)
  • Add the milk and the rest of the dry ingredients and mix until well combined
  • Empty the pears into the muffin mix and gently fold them into the batter with a metal spoon until they are evenly distributed
  • Spoon equal amounts of the mix into the muffin cases and bake for 30 minutes
  • Allow to cool and then dust with icing sugar

Pork Belly and Apple Burger

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Pork belly is relatively inexpensive and packed with flavour. It also carries other flavours really well, so feel free to open the spice cupboard and go nuts.

A disk of fried apple adds some sweetness to cut the richness of the pork. I used coleslaw and salad leaves to add some freshness. Top it off with some spicy mayo for a little heat and the whole thing is an explosion of yumminess.

Makes enough for 3 burgers (you can up the quantities of you’re cooking for more people).

Ingredients

500 Grams Pork belly

1 Tsp Ground ginger

1 Tsp Ground Coriander

1 Tsp Salt

1 Apple

25 Grams Butter

3 Tbsp Coleslaw

Salad leaves

3 Burger baps

2-3 Tbsp Mayonnaise

Siraccha to taste

Method

  • Preheat the oven to 140 degrees (Celsius)
  • Pat the pork belly dry with paper towels, and rub with the spices and salt. Place in an ovenproof dish and bake for 30 minutes
  • Cut the apple into 1cm thick disks. Melt the butter in a frying pan over a medium high heat. Fry the apple disks until they start to brown on each side. Remove from the pan and set to one side.
  • Remove the pork belly and fry on a high heat in the same pan you cooked the apple in, until it starts to crisp up. Cook on each side
  • Toast the burger baps. To make the spice mayo, simply mix a couple of tablespoons and as much siraccha as you like and mix well. Spread the mayo on the baps
  • Add the coleslaw and salad leaves to one half of the bap, and top with the pork belly and apple. Top with the other half of the bap and serve immediately

S’mores Pie

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About a million years ago I spent the Summer working in an American Summer camp (Camp Danbee).

It was a total culture shock, we worked like dogs, had some great craic and got to try food that was new to wee girl from Belfast.

One of my favourite things were S’mores. Digestive biscuits/Graham crackers sandwiching chocolate and a toasted marshmallow. How could you not love this.

They popped into my head and I decided to try a more grown up version. This pie has a biscuit crumb base, rich chocolate filling and toasted marshmallow topping. Yes, it’s incredibley rich, but a little piece for a special occasion will do no harm.

Serves 8

Ingredients

For the base

12 Digestive biscuits (bashed to fine crumbs, either in a food precessor or in a bag with something heavy)

100 Grams Butter (melted and allowed to cool)

For the filling

300 ml Double cream

225 Grams Chocolate (I used half dark and had milk chocolate, but into small pieces)

3 Eggs (whisked)

Topping

200 Grams Marshmallows (mini marshmallows are best, I couldn’t find them so cut normal one in half)

Method

  • Lightly grease a 9 in (loose bottomed pie dish)
  • Preheat oven to 180 degrees
  • Mix the biscuit crumbs and melted butter together and press around the sides and base of your pie tin (push with the back of a spoon to make sure it’s firmly packed in
  • Bake for 10 minutes and allow to cool
  • Put the chopped chocolate into a large bowl. Heat the cream until just before boiling and then pour over the chocolate and whisk until the chocolate has melted.
  • Allow to cool for 5 minutes (if you don’t allow it to cool a little first the eggs with cook as soon as it hits the mix). Whisk in the eggs quite thoroughly and bake for 25 minutes, before removing from the oven and allow to cool
  • Spread the marshmallows across the top of the pie. If you have one of those chefie little blow torches you can use this to toast the marshmallows. If not put the pie under a hot grill and watch carefully so that it doesn’t burn

Rose and Raspberry Meringues

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Barbie fever has taken over the world. I was more of a tomboy and never really got into Barbie, but it did give the chance to make something cute and pretty.

These may look “rustic”, but if you can be bothered with the faff of a piping bag, you can make the meringue nests a little more uniform, and the cream in top look fancier. They can be kept undecorated in an airtight container for 3-4 days. If you’re entertaining this is useful so that you can make these on advance and assemble at the last minute.

I used the tiniest amount of rose water in the cream (less is definitely more with this stuff), but if it’s not your thing it’s fine to leave it out. Just to be whimsical I used some pink food colouring in the meringue and some dried rose petals just be fancy, but these will still taste great with out the girly touches.

Makes 6-8 meringue nests

150 Grams Sugar

3 Egg whites

Pink food colouring (optional, ideally use a gel food colouring, I added a tiny bit but can add according to how strong you want the colour to be)

For topping

300 ml Double or whipping cream

50 Grams Icing sugar

1/4 Tsp Rose water (optional)

200 Grams Raspberries

1 Tbsp Dried rose petals (optional)

Method

  • Preheat your oven to 110 degree (Celsius)
  • Line a baking sheet with baking parchment, and draw 6cm circles as a guide for your meringue nests . I have a silicon baking sheet with circles already drawn on which is really handy
  • Using a stand mixer or electric whisk, whip your egg whites into soft peaks
  • Continue whisking (if you’re using food colouring add it now) and gradually add the sugar to the egg whites until the meringue is stiff and glossy
  • Using the circles on your baking sheet as a guide, spoon or pipe the meringue into the circles
  • Bake for 1 hour 45 minutes and then switch the oven off and leave the meringues on the oven while it cools down
  • When the meringues are completely cold, whip the cream, icing sugar and rose water together until it forms stiff peaks
  • Spoon or pipe on top of the meringues and then top with fresh raspberries and sprinkle with rose petals for a little bit of fanciness