Inheritance Recipes - November -

In November, Inheritance Recipes is hosted by Margot Coffee 'n Vanilla, head here to link your Festive Recipes. We'd love to see what you've concocted for  Thanks Giving, Christmas and al.

Home sense kindly sponsored Inheritance Recipes with a £50 gift card  to spend in of their stores on festive decorations, gifts or other treasures you may find.

Do join us and good luck

Le Pudding

Facts on food waste: "We throw more than 7 million tonnes of food and drinks from our homes every year, that's 19% of what we buy. The majority of which could have been eaten" according to  Love Food Hate Waste campaign. Not only this cost the average household £470 a year but it's bad for the environment.
There are initiatives to stop waste. One of the most original, I've come across is local to me, in Greenwich, the local council organises  a Gleaning project to stop fruits and vegetables to rot on the spot and make these products edible again as jam, drinks, chutney etc.
Personally, I still hang on to a old French tradition which is to make breadcrumbs with stale bread and freeze them for schnitzels, fish cakes and the famous bakery staple called Le Pudding, a kind of bread pudding without the fat. A simple bake which has been a favourite from childhood and which I rediscovered the other day when sadly the croissants bought from Tesco were so bad that, I consider throwing them away.

 Instead I baked Bertrand Bertinet's  grown up version of Le Pudding.
     Remember Bertrand Bertinet Here is a post we dedicated to his master-class

500g leftover bread, croissants, breadcrumbs etc
300g custard (bought or made)
200g sultanas
4-5 tablespoons rum
butter for greasing
icing sugar for dusting

You'll need to bake the mix in a oven preheated at 180C

Put all the bready ingredients in a mixer and crumble until rough

transfer to a bowl with all the other ingredients except the icing sugar

Mix well. Line a tray with lightly buttered baking paper and pile the mixture on the top, smooth and cook for 35 minutes until the picks are crisps.

Bloggers too do their bit to stop waste here is a challenge hosted by Veggie Desserts

along with Fab Food 4 all 'n Fuss Free Flavours all Credit Munch, a challenge which collates lots of no waste recipes. 


Chicken and Chorizo with Tomato Pepper Sauce

Smoky chorizo, delicate texture of chicken breast a versatile recipe which can be use as a base for mince meatballs, to fill pasta or to make burgers.

Dishes fall out of fashion and come back in, at regular intervals, riding the big wheel of fancy. If we wait long enough, we might see a version of the 70's prawn cocktail back on our tables. Though, I hope that by the time, that one makes another apparition, it will have been vastly improved by some clever Food-Blogger.
However there are recipes which we love and are a constant. Pan-fried chicken in Tomato Sauce is one of them: rustic, inspired by Italian casseroles, pleasing and filling.
This recipe uses roasted peppers
           Tip: Roast 4 or 5 peppers at the time and keep the left overs in a jar filled with olive oil in the fridge, you can tip it up regularly.
Roasted Peppers: place peppers under a hot grill and grill for 12-15 minutes, turning half-way. When they have blackened, put in a plastic bag until cool or run under cold tap. They will peel easily.
Chicken and Chorizo  with Tomato Pepper Sauce

chicken breast (one per person)
60g cooking chorizo
2 shallots
2 garlic clove
1tsp smoke paprika (optional)
2-3 peppers
can plum tomatoes
a little sugar, salt and pepper
Flatten chicken breast with a kitchen-roll
Cook the chorizo in a dry frying pan until crisps, remove the chorizo, keep the oil and fry the chicken breast for 5 minutes.
Grill the peppers
While this is cooking nicely turn your attention to the sauce. In a little olive oil, sweat the shallots slowly, add the garlic, a little sugar, salt, pepper and the paprika if used and the grilled peppers when these are ready. Leave it to simmer for 30 minutes.
Return the chicken, the chorizo and its oil to the tomato sauce pan and cook for a further 10 minutes. serve with chunky bread.

Chicken and Chorizo  with Tomato Pepper Sauce is the kind of recipe which is easy to pass on. I use to cook something very similar when I was a teenager. For this reason, I add it to #InheritanceRecipes challenge which I co-host with Coffee and Vanilla


Flat Bread with Quince Jelly & Cheddar

Creating wonderful new recipes is simple when you get flavoursome local products delivered to your door. Recipe sponsored by Caprera

It should be straight forward, on one hand you have food lovers, on the other artisans producers, as neither can really run around to catch up with the another. A third party is welcome and necessary, you know the people who organises it all: boxes the products (as in put them into boxes, not beat the life out of..) and delivers them to you.

I ordered a Quince Jelly jar. Quince is a kind of arcane fruit, sparingly used, definitely seasonal. Its flavour is subtle so you have to make sure it comes through in any mix.
Once my parcel had been safely delivered it was easy to decide on a recipe to make the most of the flavours, I chose to incorporate the jelly in a flat bread. the jar incited me to experiment further so I added cheese the bread.
I loosely interpreted a recipe from Paul Hollywood who uses quince paste instead of Jelly and Camembert instead of cheddar. The first step is to make the dough. Jelly has a soft consistency, there add it from the start in the food processor and cut the cheese as small as possible, to get tiny nugget which will not "run" when cooked.
I used a chapatti pan, any heavy pan will do, be aware the flat bread "catches
quickly" so make sure you adjust the heat accordingly 
Makes 8 flat bread
250g strong white bread flour
5g salt
1 x 7g sachet fast-action dried yeast
140ml lukewarm water
100g mature cheddar
70g quince Jelly
Like for all bread you'll need to allow time for the dough to rise.
Place all the dry ingredients in a mixer with an dough attachment, start mixing as soon as you start pouring the water, let it trickle rather than pouring it in one go. Then add the jelly and let it mix for 5 minutes. The dough needs to be shiny
Remove from the mixer, flour the work-surface lightly and add the crumbled cheddar. Work the cheese in the mixing for a couple of minutes. transfer to an oiled bowl, cover and let it rise for an hour or until it has doubled the size.
Divide the mixture into 8 balls, flatten each to about 12 cm using a rolling pin and cook gently in a pan lightly pre-oiled for about 2 minutes each side.
Serve warm.
This Flat Bread with Quince Jelly 'n Cheddar recipe was commissioned by,  Previews of the mini documentaries of producers videos are available here: . Caprera has also published an online food lifestyle magazine with original content about artisan food culture

Caramelised Onions : An Inheritance Recipe

Looking for a kitchen miracle, look no further than Caramelised Onions.
Since Autumn is onion season, I thought I would stop for a minute and reflect on this humble crop which we use day in, day out without paying any attention to it. 

I have two vivid memories related to this common allium, the first has for background: London Bridge train station platform. I was coming back from work one chilly afternoon, years back. There were only few people. One of the passenger who was waiting for a train, was a construction worker. He was biting into a large raw onion. Never having seen anyone eating a raw onion before, let alone with such delight I  stared at the scene for a long time.
How could someone eat a raw onion? such harsh, strong flavour which bounds to stay on the breath for a long time.
The other memory strand emerges from a friend's kitchen, she is standing behind her young daughter, telling her to stir the onions until they become translucent, never to stop or they will catch and burn and yes it will take a long time but the transparency is a sign of sweetness. Why did that scene stick in my mind? 
I'm not sure. May be, I was already thinking about Inheritance and Recipes. May be the transformation from the harshest to the sweetest and the patience involved in the process was something worth keeping in my memory bank, it can after all be transferable, can't it?
So here is my recipe for #InheritanceRecipes, one to pass on to the next generation because what learners need most of all is a set of skills which can be adapted. Caramelised Onions or Confiture d'Onions as it's charmingly called in French is a very versatile recipe which can be spread over pâtés, used with feta as a pizza topping and much much more....and that does not include eating straight from the pan.

Inheritance recipes is a bloggers challenge co-hosted by myself and Coffee 'n Vanilla
Caramelised onions
  • Several medium or large onions, yellow, white, or red
  • Olive oil
  • Butter
  • Salt

  • .     Balsamic vinegar
    Chop off the tail and top, discard.Slice the onion thinly,
         tip : if you are slicing a lot of onions ask someone who wears contact lenses to help or wear swimming goggles it might look silly but it will stop you crying.
    I use half butter half oil preferably olive oil as it heats less than another. Heat the oil/butter in a pan until shimmering. place the onions in the pan, spread them evenly to avoid burning
    Coat the onion with the fat, add a little (like a tsp for one onion, a tablespoon for more) balsamic vinegar, stir for 10 minutes
    Let them cook for another 20 minutes stirring occasionally, note that there is no added sugar as the onions will provide.
    Use according to recipe and here are a few worthy examples
    For  recipes with caramelised onions take a look at

    De tout Coeur Limousin: Slow cook pork in red wine with caramelised onions and aniseed


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