Tuesday, 15 June 2010

Camping Food.

Sorry for my lack of blogging, i have been extraordinarily busy for reasons I actually don't know.

In the past few weeks I have been camping on two occasions, one with Air Training Corps down in Folkestone, and the other for my best friend Evie's birthday party. The food on these two occasions were both completely different and I realised regedless to my fine taste, daily meals can be made easily.

When I went down to Folkestone, we were just told to bring 'food' for an evening meal. I was just like 'WHAT?! WHAT?!' with absolutely no idea of what to bring. The morning before I left I bought a gas cooker, yet I still had nothing to eat. I raded my Dad's cupboard (he seems to live on the bare minimum for every case-- his kitchen containing a few cans of easy cooks, some bread, marmite, tea bags and milk, honestly) where I found Heinz beef Ravioli. I started cooking it, really quite apprehensive that it might turn out disgusting to be pleasantly suprised. Maaaan, its NICE. I wanted more. Try it ;)


With my sergeant on our 12k walk.

For Evie's, her dad made a good old Barbeque.


It was pirate fancy dress by the way ;)

We had Sainsbury's Taste the Difference Beef Burgers, which were delicious. If however you have a little more time, here's an excellent burger recipe from the young chef Sam Stern's book, Real Food Real Fast. My sister Senni , is the burger maker of the family and if mine dont stick I get really mad and chuck 'em across the kitchen.

For 4.
Slash of olive oil, 1 medium chopped onion, 2 cloves of garlic, 450g beef mince, fresh thyme, 1 small egg beaten, 1 tsp tomato ketchup- you gotta opt for heinz :), salt, pepper, and 4 soft baps.

1. Heat oil in pan. Add onion, garlic, bit of salt. Fry gently till soft. Cool.
2. Slap mince into bowl. Add herbs, egg, ketchup, seasoning and fried onion and galic.
3. Mix well with fork. Form 4 burgers. Fridge for 5 minutes.
4. Preheat griddle or barbeque. Brush burgers with a little oil. Cook 3 miutes each side. Repeat till cooked to taste. Reast for a minute.
5. Stack burger: 1, Barbied bap. 2, burger. 3, slice o' tomato. 4, Rocket or lettuce. 5, Ketchup, guacamole, sweet chilli sauce, mayo or whatever relish you like.

There you have it, serve with a rustic salad to finish the summer night.

Jenni xxx

Wednesday, 2 June 2010

Come Dine with Jenni.

Around a month ago, I came up with the idea for me and a few friends to each host our own "Come Dine with Me" style evening, and the weekend before last I hosted the first evening, "Come Dine with Jenni."

I served:
Flattened Salmon fishcakes on a bed of spinach and toasted pine nuts, as the starter.
An unbelievably easy meal to cook, and in a bigger quantity, could be served as a main.

Serves 2:
400g cooked salmon-flaked, 1tbsp mayonnaise, 1tsp dijon mustard, a handful of chopped parsley, 1 egg, olive oil.

Mix all the ingredients together, bar the egg and oil. Shape the mixture into balls and flatten them down to look like an American pancake. Leave to set in the fridge for 20-30 mins. Beat the egg and brush each side with it.
Heat the oil in a frying pan and fry the cakes for 2 minutes on each side, until they are lovely and crispy.

For the main, I served a Parma Ham risotto, which I have previously blogged about.



For dessert, I made Eton Mess with a raspberry and blueberry coulis with whipped cream.
Again, an easy dish to make for a dinner party as it can all be prepared earlier.
I home-made the meringues, but if under pressure can be shop bought.

Serves 4 (but makes extra):
Meringues: 5 large egg whites, 300g golden caster sugar, 1 pinch of salt.
Coulis: 400g raspberries, 400g blueberries.
Other: 300ml whipping cream, 50g plain chocolate-melted.

Preheat the oven to 140C. Line a large baking tray with baking paper. In a mixing bowl, whisk the egg whites until they form soft peaks. Gradually mix in the sugar and salt and whisk well until the mixture is the and seems like 'Mr. Whippy' ice-cream. Spoon the mixture into blobs on the baking tray leaving a generous gap between each. Bake for 1 hour.

For the coulis, blend 300g raspberries with 300g blueberries and a tablespoon of caster sugar.

Upon serving, whip 300ml whipping cream. Place the meringue into the bowl first top with whipped cream, then pour a little coulis, add remaining berries and finalise with a trickle of melted chocolate, placing everything equally for each.

We finished the evening with a girly sleepover to finish a beautiful summers day!




Love Jenni xxx