Ossobuco Chilli

20 Finished dish

This is my quick and easy chilli recipe and, as it is cooked in the oven, you can more or less leave it and forget it! I will be making the recipe more or less from scratch, but  using jars and tins instead will give you a great tasting chilli with almost no preparation time. As long as you buy good ingredients there should be no problems.

Contrary to many recipes that use minced meat, I use a veal leg chop, or ossobuco, for this recipe. The name of ossobuco comes from the Italian word bone and hole. The reason is clear as this cut of meat has a cross-section of the leg bone right in the middle. I prefer this cut because it is cheap, full of flavour and because you know what you are getting…….

01 The raw meat

For the more than 25 years I worked in a large multinational, work that involved frequent trips abroad. I visited more than 20 countries and scores of hotels and restaurants. I have had food from across the globe, eaten in small traditional local restaurants or larger ones with menu choices dedicated to the tourist and business travellers. I have had some very good meals and, perhaps luckily, not so many bad ones. More interestingly perhaps is that I have sat down to eat with an almost infinite number of work colleagues and clients.

As I write this article today my mind wanders back to a conversation I had during a meal, many, many years ago with a young lady from the team. The lady in question is still in the company and has gone on to great things, I wonder if she still remembers the conversation? 

Basically the lady was averse to eating anything where she couldn’t see where the meat of fish came from. Basically she wanted to see a piece of meat or fish and was less inclined to eat things like meatballs or hamburgers where the meat has been minced up until it is no longer recognisable. Looking back now her comments were almost prophetic and I would suggest that time has proven her right.

Relatively recently in the UK there was the scandal of the use of horse meat in ready made meals that were labeled as made of beef………..

…………… To read the rest of the article and to view the recipe, please click here.


2017 Lincoln W. Betteridge

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White Chocolate and Wild Strawberry Muffins

08 Finished buns

Quite a few years ago now I was sat on a plane, travelling back from a business trip in the UK. I started talking to the lady next to me, who happened to be an editor. Conversation turned to my interest in food and my interest in sharing recipes with the general public. She said I ought to start a blog.

Once home I decided to have a look at the possibility of starting a blog. The process of publishing a blog seemed easy enough, I am after all an IT engineer, but when I looked at the quality of the blogs out there I was dissuaded from giving it a go. I was particularly overawed by the overall visual content of the blogs and in particular the photographs on display. I realised I would have to up my game and invest a considerable amount of time, time which I did not have.

Fast forward several years, to just a couple of years ago. I suddenly had more time as I left full time employment. One problem solved, but what about those fantastic professional photographs, that if anything had improved over time? It started me thinking about what exactly did I want to publish, what was my goal? …………………

……………. These muffins can be made with fresh strawberries or indeed just about any soft fruit. If you choose large pieces of fruit, just roughly chop them first. Now is a good time for fresh strawberries be they wild or otherwise and these muffins also work well with raspberries.

To read the full article and to view the recipe please click here.


2017 Lincoln W. Betteridge

Natillas

05 Finished with sponge and cinnamon

Natillas are a traditional Spanish pudding that is similar in many ways to a posh cold custard! It is therefore very simple, but if made properly is quite delicious and it is one of my favourite Spanish desserts. This recipe was kindly given to us by an instructor at the Catering School in Ateca, near Calatayud in Spain. This gives me a segue, perhaps tenuous at best, to the diatribe for this week. Given that here in Spain June is the month of final school exams, and for the teacher this means long days of marking and soul searching, I thought I would talk about a teacher’s lot here in Spain.

But what is to teach?…… perhaps I should start there. According to my trusty Collins Contemporary Dictionary from 1959 it is “to instruct, to educate, to discipline, to impart knowledge”. You will notice that there is nothing in the description about the measurement of a student’s ability to assimilate what he has been taught i.e. the setting and marking of exams. This to me is logical, wherever one looks in industry the work produced is always checked by an independent team or group. The worthiness of a new car is not checked by the team that built it, the correctness of a new computer programme is not checked by those that wrote it. So why do many teachers fight for the right to set and mark their own exams?……………..

99 Ateca

Ateca

………………… to read the full article and view the recipe, please click here.


2017 Lincoln W. Betteridge

Salmon and Chard Quiche

11 Cooked quiche

I wanted to get this one out before the last of the chard and other winter vegetables disappeared, to be replaced by summer ones. Although I make the quiche with chard, it can also be made using spinach. Over here we have two very distinct growing periods, as it is warm enough to have quite abundant winter and summer crops. It is a little different to many parts of Britain and certainly to where I was brung up.

Last week I mentioned, albeit briefly, that my local Spanish friends think I and indeed the British are a bit eccentric and often comment that we do everything the opposite to them. This is almost certainly inspired by the fact the the British drive on the “wrong” side of the road. Over the years I have come to realise that it is much more than that, in fact the British do many things the opposite way to what Spanish people do (a case of versa vice perhaps?).

Firstly Britain is not alone in driving on the left, there are more than 70 other countries that do likewise. Secondly and strangely considering that Spain is a Catholic Country, driving on the left was a Popish edict of 1300. They have obviously chosen to ignore the Pope on that one!

Not to take up too many pages on driving…………

99 Cyclists

……….And so back to the quiche, and something both Spanish and Brits seem to be able to agree on. The word is written the same in both English and Spanish and, according to the dictionary at least, the pronunciation should be the same too! This one tastes great and I hope you like it……..

To read the rest of the article and view the recipe please click here.


2017 Lincoln W. Betteridge