Avocado Nayo* – Vegan Alioli

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(*Nayo, not Mayo)

Some people remember where they were when Elvis died, or when John Lennon was shot. I remember the first time certain flavours hit my tastebuds. The first time I tasted creamy garlicky alioli - for instance - was on an almost deserted beach in Ibiza about a million years ago. I wasn’t too sure exactly what it was, but I wasn't leaving without the recipe.

After several decades of alioli addiction, I have stored a few kilos of it on my hips and along my arteries. It is time to look for a substitute. Swapping creamy ripe Avocado for the raw egg in a classic alioli makes a more than passable Nayo (nayo = not mayo). It is green (not necessarily a downside), and it lasts for about 4 days in the fridge (again, not necessarily a downside, as you’ll have to consume it relatively fresh). And, surprisingly, it doesn’t taste much of avocado.

I tend to make it in smallish batches because of its shelf life. Use it with anything you’d use alioli for. You’ll need a food processor or similar for this. The recipe is easily doubled... or trebled... or quadrupled... (you might want to cut down on the garlic a little when multiplying up though)

For about 250g of creamy, green, not very avocado-tasting Nayo, you will need…

The flesh of 1 large ripe avocado

3 tablespoons of light oil (such as sunflower, hemp, walnut)

1 tablespoon freshly squeezed lemon juice

1 teaspoon strong Dijon mustard (obviously Dijon has no place in a classic alioli but I love the layer of flavor and the tiny bit of heat it adds)

1 small clove of garlic, crushed

¼ teaspoon salt

Blitz the avocado flesh in a food processor (or similar). Add the rest of the ingredients and blitz until smooth and creamy and all the ingredients are combined. Cover, excluding as much air as possible, and keep refrigerated until needed. Will keep for up to 4 days in the fridge but best used sooner.

Coleslaw with 'Nayo' - 'I'm not so green as I"m cabbage looking'

  

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Homemade (Vegetarian) Mincemeat - it's beginning to smell a lot like Christmas!!!

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Someone else can make the mince pies !!!

Now is the time to make mincemeat so that it has time to mature before you make the mince pies. This is in the oven as I type and the house smells divine!

First published in 2010 - the snow has long since melted!

For me, the Christmas season starts as soon as the fruity, spicy, alcoholic aromas of mincemeat rise from the oven. Best of all, it is astonishingly simple to put together and the long slow cooking transforms these simple ingredients into something magical. If kept sealed, my Apple and Cranberry Mincemeat will keep for up to a year* in a cool dry place – assuming that for some strange reason you don’t scoff the lot over Christmas.

*I once found a jar of mincemeat that had moved house twice with us and was still perfectly good after three years… Darina Allen, Ballymaloe's famous stirrer-of-mould-back-into-the-jam, would approve. As she says "Trust your senses. Look at food. Smell it. Taste it - if in doubt, just have a small taste." 

Obviously, common sense must prevail.

Simple ingredients...  

A word of warning: if you make this mincemeat, you will be called upon to perform your magic every year henceforth.

For approximately 4 magical jars (1.5kg in total) you will need
... to pre-heat the oven to 100°C 

200g apple, grated
200g raisins

200g sultanas

200g currants

100g dried cranberries

200g dark brown sugar

100g mixed peel

50g walnuts, finely chopped

50g whole almonds, finely chopped

¼ teaspoon ground nutmeg

½ teaspoon ground cinnamon

a tiny pinch of ground cloves – about one-sixteenth of a teaspoon

125g butter, cut into cubes

grated peel and juice of 1 large orange

grated peel and juice of 1 lemon

6 tablespoons Apple Schnapps (or Brandy, or Whiskey for a more traditional flavour)

You’ll need also an additional 2 tablespoons of whatever alcohol you choose, to stir in at the end.



... magical food (that looks much prettier in jars) and tastes incredible in a pastry case 



Mix all the ingredients together in a large oven proof dish with a lid. Cover and place in the preheated oven and cook gently for 3 hours, stirring every half hour or so.

When the cooking time has elapsed, remove from the oven and allow to cool, stirring briefly every half hour until cold so that the butter remains evenly distributed.

Finally, stir a further 2 tablespoons of Apple Schnapps (or Brandy, or Whiskey) into the cold mixture before sealing in clean, dry jars. That’s it, job done. Someone else can make the mince pies!

UPDATE - The wonderful Angie Schnieder of Angie's Recipes adapted this for her slow cooker "Just made this using my slow cooker (4 hrs on low)...and it was sensational!" Angie made a few other changes, swapping out ingredients her husband doesn't like for others that he does. Make your own customisations - it's what cooking is all about!



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Cumin and Thyme Hasselback Potatoes – they’re no hassle !

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After 3 shows, involving 200 children, with 450 costumes to organize, and later to wash (the costumes, not the kids), my sister wasn’t lying in bed whimpering, with the covers pulled over her head. She was slicing about a million spuds to make hassle-free Hasselback potatoes for a family dinner at my parent’s house. “You know what, Hester? You should make these on your blog,” she said.



16 down, 434 to go... (Photo, laundry and recipe inspiration by Catherine Casey)

My heart sinks just a tiny little bit when I hear the words “You know what, Hester? You should make … x,y,z … on your blog” helpfully suggested by friend or family. Often it comes with an implied deadline of “very soon”. I really, really do appreciate the suggestions, and please keep them coming but … it’s not up to me what appears, and when, on Alchemy.

The problem is that I have discovered that I don’t actually write my blog. Alchemy writes itself and it is a TOTAL DIVA. If the moment is wrong for a particular recipe, then no amount of coaxing, cajoling, threats or bribes will make the words flow or the photos pop.

Luckily it was onboard with Hasselback potatoes - very onboard - probably clued in by my eating about five of them.

They are a very pretty (and a lower fat) alternative to roast potatoes, are a lovely BBQ side, and are simplicity itself to make.

You know what? You should make them! And add extra if you are inviting me around to dinner.

For hassle-free hasselbacks, you will need…
2 – 3 small potatoes, skin on, per person (about the size and shape of an egg is ideal)
a little melted butter or extra virgin olive oil
a little sea salt (Maldon, or similar, looks beautiful)
cumin, freshly ground if possible (wonderful with potatoes)
fresh or dried thyme

Method

Wash the potatoes and remove any blemishes – no need to peel. Place each potato in turn on a wooden spoon and with a sharp knife cut almost all the way through in slices of between 3mm and 5mm thick. The wooden spoon helps prevent the knife going all the way through.

Drop into a bowl of cold water until ready to cook. The water helps remove some of the starch and helps the potatoes fan out a little better. When ready to cook, preheat the oven to 200°C while you drain the potatoes and pat dry with kitchen paper.

Brush with a little melted butter or olive oil, getting the brush between the slices (also helps them fan out a little better).

 

We're brilliant at BBQs!

Sit the potatoes into a baking dish or roasting tin, joined side down, and sprinkle with a little salt, ground cumin and thyme. This is not an exact science. How much of each is up to you.

Place in the preheated oven and bake for about 50 minutes or until golden and cooked through – they should be easily pierced with a fork.

Marvel at just how pretty a spud can be before serving to an appreciative audience.

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Tortilla Española with Smoked Bacon – and TLC!

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The secret ingredient? TLC!

You know by now that I love magical dishes born out of the simplest of ingredients. One that I return to time and again is the Tortilla Española – the Spanish Omelette. The basic version has just 3 main ingredients – potato, onion, eggs. But there’s a 4th magic ingredient that must go into the mix – TLC – or Tender Loving Care.

The Three Amigos... on their own, they're nothing!

Each element must be selected with TLC - there is nowhere for inferior ingredients to hide in this classic dish. If you know the hens personally, so much the better! The tortilla must be prepared with patience - a hall-mark of TLC - and it must be served with reverence. TLC will make all the difference between a ‘so what’ snack and a meal fit for the Gods.

In this version, I’ve added smoked bacon. For the veggie option, obviously leave out the bacon... although in Spain, bacon/ham isn’t considered to be meat ... so you might still be served the bacon version as 'vegetarian'...

 Serves 2 hungry people

4 tablespoons extra virgin olive oil
100g of smoked bacon, diced
1 onion, chopped
500g potato, diced into 1cm cubes
approximately 25 strands saffron soaked in 1 tablespoon boiling water
5 large eggs
½ teaspoon fine table salt
¼ teaspoon fresh ground black pepper

Tortilla - Spanish for "Just what I wanted!"

1                 Heat the olive oil in an 18cm (7 inch) frying pan over a medium heat. Add the bacon and cook until opaque then remove from the pan.

2                 Turn up the heat then add the onion and potato and stir until well-coated in oil. Immediately lower the heat to the minimum setting.  You want the potatoes and onions to cook without colouring. Cover the frying pan with a lid. After about 10 minutes carefully turn the contents of the pan so that the potatoes and onions cook evenly. Replace the lid and continue cooking for a further 10 minutes.  After 10 minutes, poke a cube of potato with a fork make sure it is cooked right through. If not, continue cooking for a few more minutes and test again.

3                 While the potatoes are cooking, break the eggs into a large bowl and beat with a fork until the yolks are just incorporated with the whites. Strain the saffron liquid into the eggs, discarding the strands. Add the salt and black pepper.

4                 Once the potatoes and onions are cooked, add them to the bowl of beaten egg and mix until every piece of potato is well-coated. Then pour the mixture back into the frying pan and cook gently without a lid for about 20 – 25 minutes.

5                 When there is no longer any liquid egg on the surface, slide a spatula around the edges of the omelette to make sure it isn’t sticking. Then cover the pan with an inverted plate and carefully up-end the pan. Gently slide the tortilla back into the pan to finish cooking the other side for a further 2 – 3 minutes.

6                 This is good hot or cold, at any time of the day or night. Cut into thick wedges for a substantial snack and serve with a green salad. You could also cut it into cubes and impale with cocktail sticks for an excellent finger food.

Variation: Non-traditional... I love to add some smoked salmon in place of the bacon. No need to cook the salmon in advance. Simply add it to the egg mixture at the same time as you mix in the potatos and onions. Tortilla Española is also really good with this ‘Fierce’ Tomato Sauce.

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Sweetcorn and Feta Pies – Accidentally Vegetarian

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I am becoming an accidental vegetarian. While I cannot see myself giving up steak or bacon completely, there are so many meatless meals to be discovered. For me, a successful vegetarian dish is when I eat something that is so delicious that I don’t notice the absence of meat. My beloved doesn’t believe a meal is complete without some form of animal on the plate, so finding meatless meals that satisfy a carnivorous household is a challenge.

Sweetcorn and Feta Pies - accidentally vegetarian!

With the garden in full production at the moment, there are herbs aplenty and a forest of salad leaves, helping me to meet the meatless task half-way. Fresh mint and flat-leaved parsley are the flavours that lift these pies out of the ordinary.

Make sure there's enough mint left for the cook's Mojito!

Delicious hot or cold, they are a great way of sneaking vegetables past the kids, or making a chic, recession-proof office lunch. Easy to make and easy to eat, preparation time is about 5 minutes, cooking time about 25 minutes, eating time about 30 seconds flat!

For 4 pies you will need...

... to pre-heat the oven to 190°C

2 sheets of all butter ready-rolled puff pastry, thawed

100g tinned sweetcorn kernels

100g feta cheese, roughly mashed

50g fresh spinach, washed, dried and finely shredded

4 spring onions, finely chopped

1 teaspoon finely chopped fresh mint

1 teaspoon finely chopped fresh flat-leaved parsley

1 egg, beaten

1                    Cut each pastry sheet in half then trim to a square of approximately 14cm (use the trimmings to cut out fancy shapes to decorate if you like – kids love this bit.)

2                    Mix together the rest of the ingredients, reserving about 1 tablespoon of the beaten egg.

3                    Divide the mixture between the four squares making a sausage shape in the centre of each and leaving a margin of about 1cm at each end of the sausage shape. Brush the edges with a little cold water. Fold the narrow ends in, then fold the wider edges over the top of the mixture to make a neat parcel.

4                    Place each pastry parcel on a non-stick baking sheet, so that the join is underneath. Brush with beaten egg to give the pies a lovely glaze. If decorating with pastry shapes, pop these on top now and brush with egg.

5                    Bake in the pre-heated oven for 20 – 25 minutes or until golden brown and serve hot or cold, with or without salad.

I ♥ herbs!

Tip: Make tiny versions as canapés and serve with a minty Mojito.

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Cider Can Chicken with roasted onions – undignified, but delicious!

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On the booze - literally!

If you are a fan of roast chicken but haven’t yet tried this method, you are in for a real treat.

It is probably one of the most undignified ways of cooking a chicken but it’s a stunner - and perfect in the oven or on the BBQ.  As the cider evaporates, fragrant steam permeates the flesh, keeping it juicy and flavouring it with garlic and whatever herbs you decide to use. I’ve used thyme today but rosemary is good too. Any cider that is left in the can after roasting gets tipped into the roasting tin to blend with the chicken juices for a lazy gravy. Couldn’t be simpler.  

Cider seems only to come in cans of 500mls. Decant the cider into a clean empty 330ml soda or beer can for this dish as they are the ideal size.

To feed four, you will need…

… to preheat the oven to 180˚C (see BBQ note at the end)

100mls of cider

a generous bunch of fresh thyme (or about 6 sprigs of rosemary)

4 fat cloves of garlic, peeled and sliced

1 x 1.5kg oven-ready chicken (free-range if your budget allows)

1 teaspoon sea salt

25g butter, melted and cooled

3 onions, peeled, keeping as much of the root intact as possible.

1 tablespoon extra virgin olive oil

a pinch of salt

1.                  First, make sure the oven shelves are arranged to accommodate a chicken being cooked upright. Using a tin opener, cut the top off a 330ml aluminium beverage can. Handle with care – the cut edge can be very sharp. Pour the cider into the can. Add the sliced garlic and some of the fresh thyme. Place the can in a roasting dish.

2.                  Rub the chicken with the salt, and anoint with the melted butter. Keeping the can upright, insert it into the cavity of the chicken. Use the chicken legs to help balance it upright in the roasting tin. Poke any remaining thyme into the neck of the chicken.

Reminds me of Killiney Beach - brrrrrr

3.                  Place in the preheated oven and roast for an hour (or until cooked through - pierce the thickest part of the thigh and if the juices run clear you are good to go.)

4.                  To prepare the onions, cut each into 6 wedges making sure each wedge has a little bit of root – this helps keep them intact while cooking. Toss them in the olive oil and sprinkle with the pinch of salt. When the chicken has been cooking for half an hour, add the onion wedges to the roasting tin.

5.                  After the cooking time has elapsed, carefully remove the chicken from the oven and cut the skin between the leg joint and the body. If it is still pink, return the chicken to the oven for a further 15 minutes, or until there is no pink remaining.

6.                  Lay the chicken on its back so that any remaining cider spills into the roasting dish and mingles with the chicken juices. Carefully spoon or pour off the liquid into a small saucepan. Cover the chicken and let it ‘relax’ in a warm place for about 10 minutes. This ‘relaxing’ allows the juices which have boiled up to the surface of the meat to redistribute themselves, resulting in a more tender, succulent bird.

7.                  While the chicken is relaxing, gently simmer the saucepan of cider and chicken juices to concentrate the flavour. Transfer to a gravy boat just before serving.

Note: you could substitute beer or white wine for the cider. You could use chicken stock or unsweetened apple juice if you prefer an alcohol-free version.

To BBQ - Prepare the cider can as in step 1. Remove any excess fat from the chicken.  Prepare as in step 2 above but omit the butter and then carefully place the chicken upright on the BBQ and close the lid, taking care not to tip the bird over. Cook for about an hour or until cooked through (as in step 3), checking regularly to make sure it is not burning. Remove very carefully, remembering that there could still be boiling liquid in the cider can, and allow to rest in a warm place before serving.

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Crumpets – in Search of the Hole-y Grail

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Indiana Jones had it easy. To find his Holy Grail, he merely had to deal with rats, fire, gunmen, betrayal and avoid being chopped to bits by a ship’s propeller. Mr Jones would have paled in the face of my mission – to make the Holey Grail of the griddle cake world – the perfect crumpet.

So, what constitutes the perfect crumpet?

According to my true blood English crumpet connoisseur, it must be: “light and fluffy with lots of holes in it, but it has to have a certain chewy bite to it. It is best eaten toasted and dripping with butter, which needs to soak through the holes. The holes are very important.”

Being Irish, perhaps I don’t fully appreciate the finer nuances of this yeasty little devil which is little known in the Emerald Isle. Perhaps it is ignorance that allows me to laugh in the face of such a challenge. Bring it on, I say - oh, and don’t forget the butter!

For 12 – 14 crumpets, enough for 4 – 6 people, you will need...
... crumpet rings*

125g strong white flour

125g plain flour

1 x 7g sachet of quick action dried yeast

2 teaspoons caster sugar

1 teaspoon fine salt

350mls water

1 tablespoon extra virgin olive oil (or melted butter)
1/2 teaspoon vanilla extract

Butter for greasing the crumpet rings

Method 

Place the strong flour, plain flour, yeast, sugar and salt in a mixing bowl and stir to combine.

Heat the water to between 27°C – 35°C. (This is approximately when the water feels neither hot nor cold. Too hot, it will kill the yeast. Too cold, it will just take longer to activate.) Add the olive oil (or melted butter) and vanilla extract to the warm water.

Make a well in the centre of the flour mixture and slowly add the water, incorporating the flour from around the edges, mixing to a thick smooth batter. Cover and leave in a warm place until the surface is covered with little bubbles (about 90 minutes).

Grease the crumpet rings well with butter and place them in a large frying pan over a medium heat - 4 fit snugly in my frying pan so I make them in 3 or 4 batches.

Rub the frying pan with a little butter, just within the area crumpet rings. Wait until the butter has melted and the rings are hot (otherwise the batter will stick horribly and you’ll never want to make crumpets again).

Fill the crumpet rings a little over half way – they’ll rise further as they cook. I use about 60mls of batter per crumpet. Cook gently until the top looks dry and is full of holes - about 5 to 7 minutes. Turn the crumpets over, and remove the rings if they will come away easily. Cook the crumpets for a further minute or so, until golden. Traditionally, crumpets are cooked only on one side but this results in a pale unattractive bread.

You can cool them on a wire rack and freeze them at this stage, for later revival in a toaster - which is the preferred manner of many crumpet fanciers. However, I prefer them fresh from the frying pan, smothered in butter - and large doses of an excellent homemade plum jam I was given recently.

*If you don’t have crumpet rings, melt a knob of butter in a frying pan over a medium heat. Spoon the batter into the pan to form little cakes – about 2 tablespoons of batter per cake. A crumpet without the support of a crumpet ring is called a pikelet – and is just as good.

Crumpet Connoisseur Verdict:

Light and fluffy? Check!  Lots of holes? Check !  A certain chewy bite? Check !

Would you like another - just to be sure ? Check, check, check !

 

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