Daddy and Dadda’s Dinner

Tonight sees another instalment of Daddy and Dadda’s Dinner! Bon Appetite.

Sea Bass with brown shrimp, sugar snap peas and a wine and cream sauce,

Roast Lamb, potatoes, green beans and cauliflower.

Lobster Bisque, Red Shrimp, boiled potatoes and fine green beans.

A Salmon Curry with rice.

Nut loaf, bubble and squeak, with tomato sauce.

Prawn Tom Yum with fine Noodles.

Dadda Get’s Jammin’ Summer Berry Daiquiri Jelly

Dadda’s Jam. Well, what can I say! Did you know that I was secretly writing a book? Maybe you read that diary entry when I explained that, or maybe you did not! It all started last autumn when I completed my second book, ‘Thirteen Moons More’. I thought to myself, well what next? Oh, I had better just explain that ‘Thirteen Moons More’ is a follow on from my original book called ‘Eighteen Moons’, the story of how my amazing family came to be. It is the non fiction account (timeline) of our struggles to become a family, fighting both bureaucracy and prejudice in both Britain and India, then onto Thailand and Nepal.

‘Thirteen Moons More’ is an edit from my first 11 months of keeping my diary. Essentially a time leading up to our youngest three fledging the nest and starting school. Within that time 13 moons passed. This is the story of just who we are today! ‘My Big Crazy Family Life’ in a nutshell… Oh! That also happens to be our Instagram name!

www.instagram.com/mybigcrazyfamilylife

So, what was Dadda going to do next! Of course I continued my blog, but within its posts I began to get Jammin’ on a regular basis. So to all intents and purposes, Dadda Get’s Jammin’ was born. A recipe book on jam making and preserves unlike any other! When is a recipe book not quite a recipe book? You will find out a little later on.

Not only are my recipes on thoroughly modern jam making going to be present, but also my thoughts, a little wit and a good slice of my family’s day to day, crazy goings on.

Last October saw my first official jam recipe appear on my blog, ‘Ginger and Spiced Pumpkin’. And since then, every now and then, I have sneaked in the occasional Dadda Get’s Jammin’ slot. So, hopefully before the next ‘Spiced Pumpkin’ season is upon us, I will have enough material to edit and sculpt into my third publication! And you don’t have to think too hard regards the name.

Dadda Get’s Jammin’ of course.

Today’s mouthwatering treat is inspired by a recent post, Summer Berry Daiquiri. But this time rather than add the well set summer Berry jelly to the daiquiri, I’m making the jelly into the daiquiri. Another inspired combo is born.

Ingredients:

1Kg Summer Berries

200g Apple Pulp

1Kg Sugar

150ml lime Juice

2 large shots of dark rum

Method:

Sterilise your jam jars, ladle and jam funnel in your dishwasher.

Amass you’re summer berries or, as I did, open my 1Kg bag of frozen mixed berries. The bag contained raspberries, blackberries, black currants, red currents and blueberries.

In a large saucepan add your lime juice, apple pulp and your berries. Bring to the boil, stirring occasionally. Cook for 5 minutes.

As this is a jelly, you will need to pass the fruit through a sieve at this point. Discard the pith and add the juice/pulp back to your pan. Add your sugar and boil for a further 15 to 20 minutes. Don’t leave the room! Stir occasionally. Your jelly will start to show signs of a set when the liquid starts to fall in clumps, not drips. The mixture will become more velvet like in its appearance. I think that I have told you this before!

Not too much apple pulp in this recipe as black currents and red currents have tons of naturally occurring pectin. You may remember that I do not use shop purchased pectin in any of ‘Dadda’s Jam’.

Splash or splosh in the booze and stir.

Carefully ladle your jam into your jars and close the lids tightly. Re-sterilise in a large saucepan, covering the lids with boiling water or place in a steamer for around 20 minutes. Then leave to cool.

When jam tastes this good, enjoy it on warm, buttered baguette as soon as humanly possible!

Daddy and Dadda’s Dinner

Is it that time? Has a week flown by already. Not that this is s Tuesday thing! So, how was daddy and dadda’s dinner(s) over this past week? Sadly no Indian cuisine, so that’s definitely gonna have to change over the next few days!

Now, John is your classic Irishman. He loves his meat and two veg. And looking through this weeks images. He’s clearly getting what he wants. Even the Thai Massaman curry is laden with spuds. Lol

Lamb Shanks, boiled potatoes, mangetout and a red wine jus.

Beef Massaman with basmati rice.

Rack of Lamb with garlic green beans, creamy mashed potato and a red current gravy.

Lightly smoked Salmon with potatoes and sugarsnap peas.

Gammon Steak potatoes and stringless beans.

Filet Steak, garlic beans, mushrooms and triple cooked chips.

Irish Sausage, mash and peas. Lucky John! But I have to add, I enjoyed this weeks menu also. And what’s on the menu tonight? Roast leg of pork! More meat and two veg (maybe three). Hahahahaha…

Dadda’s Cocktails! The Summer Berry Daiquiri

And guess what? The only thing you need is one of Dadda’s Jams! And there are so many to choose from!

Now here’s the deal! To your blender, add a good slug of dark rum. Add a similar volume of lime (or lemon) juice and maybe 10 ice cubes. Finally complete with 2 large dessert spoons of Dadda’s jam. In this case, summer berry. Blitz until a sorbet like consistency is achieved.

Put your feet up and relax.

Jellof Rice of West Africa

Today’s morning lessons sent to us from the children’s school were initially embraced with loud screams from the little ones and downward looks and silence with the girls.

This isn’t going to be easy I mutter to myself. Right! Divide and conquer I think. The first class I gave to Aaliyah, Thor and Caleb.

We firstly look for the number ’11’ around the kitchen. A game to see how many times we can spot 2 straight lines sat next to one and other. The screams soon settled into a hive of excited wonderment. Okay, I then mistakenly start them on the girls (year 2) ‘geography’ lesson and we look at foods from around the world. A lot of countries were covered, many foods were thought of, quite a few from their experience of Dadda having actually created them for their dinner in the past.

We ended up in SubSaharan Africa. Now this memory takes me back to the time that John and I met. As well as designing for a clothing company just north of Soho in London (Noho), I also worked late afternoon in a hostel for young homeless people. I was their evening dinner chef. I had to pretty much forget everything that I had learned at catering college and research the wonders of international cuisine. This was partly due to the hostels embrace of multicultural London.

I did in fact re-educate my knowledge of Indian, Chinese, Thai, Mexican, pretty much all cultural foods! Yes, including the Caribbean and some west African wonders.

I befriended one of the hostels staff members Dora. Herself from Ghana and a very keen cook. We spent many hours cooking, just as West Africans would have done. Traditionally meals would be cooked in a pot above a fire, later on a gas hob. I learnt spicy meatballs (with corned beef), served with hot tomato sauce, groundnut stew with chicken. Sardine omelet and a west Africa staple, Jellof rice.

I loved Dora’s surname! I believe it is a popular name in Ghana, Dora Owusa Ansah. That is such a great sounding name. It is a poetry of sounds to the ear. She was a lovely woman.

After not having cooked these dishes in years, today’s ‘geography’ lesson took me right back. The children and I talked about this great dish and I promised to make it for lunch.

The dish is flexible as different family’s all have their own recipes. So this is my take on this amazingly tasty dish of Africa. I have updated the simple one pot cooking option to make it my own. I am going to use a frying pan to cook the spice out with the meat and onions, but I will be using the microwave to cook the dish to perfection.

Ingredients:

Meat (your choice)

Onions

A Tin of Tomatoes

Basmati Rice

Salt

Spices (feel free to experiment)

I remember Dora just chose what was available. I thought about the flavours I remembered and came up with:

Dried coriander, cumin, garlic, ginger, chilli (dried or fresh), paprika, celery salt and a little season-all.

You want your meat tender, so you could cook it in advance. Stewed beef for instance. Chicken is ideal. Just cook it in a frying pan with your spices first. Oh! And I finely chopped some cooked garlic mushrooms, just because they were there! My meat choice today was bacon lardons from the fridge. This is a main course meal on its own. But this is your party so play around… Frozen peas!

Cook your meat with the spice. Add your chopped onion and continue to cook until tender. Add your tinned tomatoes and cook a further 10 minutes.

Place in a large microwaveable bowl with your rice and about double the volume of boiling water. Season well. Place a lid on your bowl or use a plate to cover. Microwave on full power for 10 minutes then carefully stir the contents. Cook for a further 10 minutes and recheck the contents. At this point most of that flavoursome cooking liquid should be absorbed by the rice. If not, cook a further 5 minutes.

Very carefully remove the bowl and empty the contents into a baking tray with plenty of room. I do this in one fail swoop. Baking tray on top and flip over. Your rice should come out with ease and look like a solid block. Break this up with a fork and pull clumps out to the side of the tray, allowing the rice to become more flaked and separate. A lot of steam, so be careful. Once you are happy there are few clumps, serve.

My crew went wild for the extremely invigorating taste and moorish texture of this most famous West African comfort food ‘Jellof Rice’. Not a single grain of rice remained on any of their plates.