Tag Archives: cooking

Czech Goulash (Gulas) Recipe

It’s been a year since we went to Prague and discovered Goulash and dumpings at the Two Camels little restaurant in the back streets.

As usual I’m not a great food photographer but I thought I would share this recipe that we had for tea last night. I found it on a forum and the post was a few years old, but not seen anything similar anywhere else and it is fab. I’ve made a few alterations to the recipe to make it less oily and to omit the Tabasco which I seem to have an intolerance to. It’s pretty authentic, apart from I add mini potatoes and I make plain ol’ suet dumplings instead of the Czech bread ones because I am not very good at making them! Another great thing is it uses a load of stuff I already have, so even when we have no food in, we still have meat in the freezer and all the ingredients in the cupboard!

CZECH GOULASH – serves 2, cooking time 2 hours

You will need:
A large onion
Enough pork or beef for two people
Enough baby pearl potatoes for two people
Vegetable oil
2 tbsp Paprika
1 tbsp ketchup
1 tbsp mustard powder
2 tsp salt
1 tsp parsley
1 tsp soy sauce
1 tsp Worcestershire sauce
A glug of Medium Nandos sauce (optional!)
2 Oxo cubes

1) In a big saucepan, put in a few tsps worth of vegetable oil and fry the onions a bit (technical, eh?).

2) Add the meat and brown it.
3) Add your paprika to make a lovely orangy colour. Then add the ketchup and mustard powder.
4) Boil the kettle. Once the kettle is boiled, add plain flour to the oil if there is quite a lot left in the pan. Keep sprinkling and mixing until the pan is dry (but not burning flour to the bottom of it). Then pour the boiled water over the meat until it is completely covered.


5) Add all of the other ingredients and turn the heat down a bit. Add the potatoes. Leave to simmer for 2 hours.

And that’s it! You might want to give it a stir every 20 minutes or so. If you find the sauce getting thick too early, just top up with more boiled water- you don’t want it burning to the bottom of the pan- I did that once and it tasted foul and set the smoke alarm off. If you are doing dumplings too, make them and float them on the surface of the liquid for the last half an hour of cooking time but make sure you put a lid on whilst they cook.

Alternative fish pie

This is not so much a recipe as a way of stacking food together, however I thought I would share!

My OH doesn’t like baked mashed potato, so when we were given a bag of unidentified fish freshly caught from the North Sea by his stepdad and I suggested making a fish pie, this did not go down too well. So I decided to put together the ingredients he did like instead and it went down a treat!


Slice up some potatoes and boil them whilst you do the next bits- I used 3 medium to large sized ones and threw away the ends. You might also want to preheat your oven here, it should be set to 180 degrees C.


Roll out some pastry and line a casserole dish bottom and sides with it- I cheated and used Jusrol ready made puff pastry 😉


Debone and skin the fish and lay it onto the pastry to cover the bottom.


Cheat again and make up a packet of Parsley Sauce- I just used the Morrisons own one but didn’t microwave it for as long (1 minute less) and used about 30ml less milk so it didn’t boil over. Pour over the fish.


Take the potatoes off the boil and lay them over the top of the sauce and you’re ready to pop it in the oven. After 45 minutes it should all be cooked through with golden pastry and slightly browned “roast” potatoes.

Special offer moulds

 

I have put a new section on the supplies side of the website listing resin moulds that I have limited quantities of and won’t be restocking, so this is a great chance to grab yourself a bargain and more unusual moulds!

You can find this new section here! It will be updated regularly until my big box of moulds has gone!

I’ve also been doing yet more kitchenry, making Pimms truffles, gingerbread truffles and these little trufflepiglets!

I also discovered a great way of using leftover meat from our pressure cooker (best invention ever) that doesn’t involve feeding the dog. I put the pork (beef would be better) into a pie with dumplings and a smidge of gravy, which then expanded to make a big lump of mega-stodge, but man, it was good!

It’s Pimm’s O’Clock!

Today I made Pimms fairycakes using the recipe here. They came out a bit gooey in the icing and I should have stiffened it up a bit with some more icing sugar, but they taste pretty nice. Not alcoholic enough though maybe!

I also made some Turkish Delight using this recipe, and it is really lovely. I added some red food colouring too and omitted the pistachios. I also had no lemon so used a small amount of lemon flavouring and a little bit more water. They came out great and I covered some with chocolate!