Archive for the ‘Delia Smith’ Category

Yorkshire puddings

October 12, 2007

   Last night, I followed Delias ‘Step-by-step-simple-as- bloody-hell-recipe-for-Yorkshire-puddings-for-thick-women’ to accompany Chefs roast beef dinner…

 The fat had to be very hot, mine was too hot and it splattered everywhere, hence the greasy pics! But, they were the best I’ve ever made.

It’s another Delia (updated for Fun Monday)

September 20, 2007

  The Food Snob says, I want to see your favorite recipe, be it either because your grandmother wrote it, it’s the easiest thing you can slap together that everyone likes, it makes you feel healthy, it’s cheap, etc. You don’t have to make it (although you could if you want) but let us see the index card, cookbook, printed paper from the web, and why it’s a favorite in your house. If you have a lot, just pick one, I know I’ll have to!


  I didn’t really start cooking until Chef and myself had children. Up until eight years ago, we were hotel managers and had our meals cooked for us and the two eldest girls, who were just 2 and six months old. We lived in a small cottage on the grounds of a country house hotel in the Yorkshire Dales. It was just wonderful. Then, we decided that after making a record ‘profit’ (surplus, in their words) one year and not recieving the bonus we were entitled to, we moved on.

 We took over a themed cafe in my home town in Lancashire. This went onto three more cafe’s in the North -West and then it all turned belly-up. That’s a long story and I’m not going into it.

  So back to cooking.  By this stage, we had our own home and I just had to cook. I discovered Delia Smith and would regularly borrow my Mums recipe books . The recipe on this post is one I particularly enjoy cooking.

 I remember wanting the recipe again, but couldn’t remember the ingredients, so asked Mum to tell it me over the phone. I wrote it down cooked it, and lost it. She wrote it out and handed it to me another day. I lost it. It became a joke and I probably asked her again on two more occasions.

 The following year, Mum died of cancer. I asked my eldest sister if I could hold onto her cookery books. I cooked this again last week and always think of her when I’m making it…….

    I must confess, I got fed up cooking fish and decided to defrost some pork chops from the freezer. This is a recipe I’ve used lots of times from Delias ‘Complete Illustrated Cookery Course’ I’m taking pics along the way and will post them in the next couple of days when I sort out my Flickr account

 Chef is due home at 11pm and the dinner will be ready very soon. If he’s late the dinner will be in the dog cat budgie hamster…..

6 large pork chops, trimmed of excess fat

2oz butter

2 teaspoons fresh chopped thyme, or one level teaspoon dried thyme

12oz mushrooms

juice of one large lemon

1 1/2 tablespoons plain flour

5fl oz double cream

salt and freshly milled black pepper

Pre-heat oven to gas mark 4, 350 F (180C)

  • Place a large double sheet of cooking foil on a meat roastingtin, bearing in mind it must be large enough to wrap the chops in.
  • Now in a frying pan, brown the chops nicely on both sides in butter, and then transferthem onto the foil. Season each one with salt and freshly milled black pepper and a little thyme (I’m using dried mixed herbs)
  • Now chop the mushrooms roughly and fry them in the same pan in which the meat was browned, adding a little more butter if you think it needs it. Then pour in the lemon juice, let it bubble for a minute, then sprinkle in the flour and stir with a wooden spoon until you have a rather soggy-looking mushroom mixture. Don’t worry-it always looks awful at this stage.

  • Spoon the mixture over the pork chops, some on each, then spoon a little of the double cream over each one. Now wrap up loosely in foil, sealing it verysecurely, and bake them for 1 hour. Serve the chops with the delicious juices poured over. Since this is very rich, keep the accompanying vegetables fairly simple. A sprig or two of watercress beside each chop gives colour.

Note~ When this is cooked the cream takes on a slightly curdled appearance, this doesn’t in any way spoil the delicious flavour.