January 2015 - Greenwich Pantry Blog
26 Jan

The Dr-iet. You’re in the home stretch.

Come on, you can do it! You’re in the home stretch. By the end of the week it’ll be a new month. No more being a slave to dry-January and the latest combination/elimination or de-socialisation diet. It’ll be so-long to the season of the Dr-iet.

Whilst it’s necessary to tighten our belts in a notch, being sensible has never really been sexy has it. Or is a little of what you fancy does you good; the answer? I’m a mean moderator of moderation, gifted with being thrifty and must admit I’ve caved for a bit of cake and left over Cava here and there, but my answer this month is making treats transform. Yes, happiness has been leftovers.

If you had some delicious and traditional roast beef on Sunday, I’m sure you’ll agree that there’s no greater joy than cold sliced beef sandwiches with lashings of sunny yellow mustard to make a Monday, or even a Tuesday if you have an ounce of January’s restraint left. I love to endure the savage sinus singeing hot stuff and Greenwich Pantry dost kindly provide * (Tattoo drum roll please)… winner of a world sauce award and especially piquant; Uncle Roy’s Rabbie’s Burnie Mustard and since it was Burns Night just this weekend, I’d like to pipe on, that it is not only fiery and flavoursome, but it’s wheat and gluten free too.

Now, straying on the subject of celebrations; Happy ‘Straya Day to our Antipodean friends and I’ve learned they’ve more love for the lamb Down Under.

So, if lamb roast is what you love most, perhaps that lamb on the bone was slow to go? If so, tear that meat from the bone.

  • Caramelise some roughly diced onions and garlic.
  • If you’ve leftover roast veg; say carrots, dice what’s left and add a bit of extra veg if it’s at the bottom of the fridge, forgotten like a shopping trolley in a duck pond, (I always buy fennel and celery and forget to use it, this is a great reviver for bendy celery.) dice that too and add it with the meat to the sweet smelling onions.
  • Then to make a satisfying tangy stew, I sprinkle over a couple of generous handfuls of peppery Puy Lentils.
  • Add tinned chopped tomatoes and a rinsed tin full of water to just cover it all and simmer for about 20 minutes. Season to taste and et voilà!

‘Puy’ is also the Provençal word for volcanic hill. So in keeping with the spirit of things, I’m sure you’ll erupt with gladness with this dish and if you’ve been virtually virtuous so far this month, perhaps a 2010 Barossa Red would go down nicely, especially if you are celebrating today.

Now,  thinking back along the lines of a cinched in waist; we’re back to tightening that belt remember and there is still room to stretch it out. No, not you. It’s not back to the box set and the sofa yet. I meant stretching out the left overs. Hark, you’ve got no leftovers left you say? Well to exercise my most tasty advice, the stubborn pots aren’t the only things that need to be left to soak. I bathe them bones, either low in a slow cooker all night or you can simmer them low on the stove for a few hours whilst you catch up on the latest crime thriller. You’ll have a thrilling stock for sure. This is the very starting point for the thriftiest and quickest of midweek dishes; risottos, healthy soups and can be frozen for gravy next week.

More from me on #MeatMonday later.

Hope it’s all Gravy with you!

;  )

Spice up lacklustre leftovers

Spice up lacklustre leftovers

 

*A Grace Before Dinner, Extempore. Robert Burns.

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15 Jan

Create Comforting and Colourful food in your Kitchens on Cold Days.

souper dooper

souper dooper

On one particularly foggy day this week, despite unpredictable weather warnings, my impatience to be outside escaping central heating and hiking off mince pies, beat my need to be in-front of my laptop or in the kitchen.

I went out into crisp chilly weather perfect for walking in.

Although the scene was bleak, it was beautiful and still showed me surprising arrays of colour.

It was dry, with the sky a pavement grey. The bleak horizon met the brown, frosty and enjoyably squelchy mud, but in the park I was rewarded with the sight of new life among the skeletons of yellowing fallen leaves.
There, precious bright green beginnings of the heads of daffodils and crocuses peeked timidly through.

If skies were never grey I’d not appreciate the sunshine and it has to be cold and wet to soak deep roots for a scorching summer, I tell myself.

Hooray for these buds heralding the arrival of spring, I count down the days, like a kid counting down Christmas. Whenever there’s a mere momentary break in the rain I pull on my wellies and get out in whatever blustery drizzle the skies offer, with hope that the sun continues to burn through the gloomy mist.

At this time of year, what I do love as much as being outside is thawing out in a steamy kitchen with an oven hot and whirring, pots and pans on incandescent flames of a hob or a discreet bubbling of a slow cooker humbly taking it’s sweet time to warm up the kitchen.

Much like the winters scene I found this week, my cooking in this dull cold season, is predominantly sludgy and earthy coloured. However It’s important for both the constitution and the curator of food in you, that it’s flecked with handfuls of fresh flavouring.

So keep colour an important part of putting together dishes at this time of year:

Slowly simmer earthy brown stews and garnish with glut loads of zesty green herbs and veg.

Prepare plump and creamy oats overnight, or pale blankets of porridge with a blob of ruby jam or golden honey.

Feed fluffy swollen rice with flavour; pique paellas with proper paprika, rightfully enrich risottos or serve simply with rich ochre curries, even sprinkle it in super souper dooper soups.

Harvest season may be a mild-weather dream away but at GP gather yourself jewelled dashes of pomegranate, hibiscus, and rich thick pepper and tomato Ayvar to brighten up dull days and feed the furnace of your body to keep you warm happy and healthy in this newish new year.

Wishing you all wellness, good health and happiness.

x

 

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14 Jan

Happy New Pantry!

It’s mid January and seasonal festivities are ‘so last year’ for most of
us. The weather is dreary and grey skies are here to stay.

At Greenwich Pantry we’re celebrating with all things colour to keep the vigour in our
stride and sparkle in our eyes. We embark on a mission to make 2015 a colourtastic year in every way possible; in the kitchen, at the table and most certainly in our bellies.

Rice thermal flask

Rice Thermal Flask

Bright vintage style cup

Bright vintage style melamine cup

Pomegranate vinegar

Pomegranate vinegar

 

 

 

 

 

 

 

 

 

We’ve plenty of colourful kitchen items, pantry ingredients and lifestyle
products, You can be colourtastic, colour wise and colour bold. Banish dull
grey moments with our pantry makeover competition and voucher codes
@greenwichpantry

Vintage greens, deep reds, bright oranges, whatever colour you choose, may
it become that amazing sensation you feel, that beautiful meal you enjoyed
and the warmth that takes you into Springtime.

Lara and the team at GP

a Rafflecopter giveaway

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