Category: Recipes

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Leek and Potato Soup (Cawl cennin a thatws)

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Leek and Potato Soup (Cawl cennin a thatws)

Ingredients

  • I rasher bacon, diced

  • 25g (loz) butter

  • 2 large leeks, washed and chopped

  • 450g (lb) potatoes, peeled and diced

  • 900ml (1½ pints) chicken stock

  • 300 ml (½ pint) milk (I used almond milk)

  • 2 tablespoons parsley, chopped

  • salt and freshly ground black pepper

  • lemon juice to taste (optional)

  • To garnish

  • cream

  • chopped parsley

Directions

  • In a large saucepan fry the diced bacon in the butter. Add the leeks and potatoes and cook gently for 5 minutes.
  • Pour in the stock and milk, bring to the boil, and continue to simmer for 20 minutes.
  • Cool slightly, then liquidize and season to taste, adding a squeeze of lemon
  • juice if the flavour is too bland.
  • To serve, pour the soup into bowls, swirl a spoonful of cream into each one and add a sprinkling of parsley.
  • As a main meal soup, serve unblended, leaving the pieces of bacon and vegetable intact, with, perhaps, a bowl of grated Cheddar cheese or even some slices of frankfurter sausage added.

Notes

  • For an iced summer soup, try adding a dash of cold white wine.
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Baked Eggs with Bacon and Laver Bread

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Baked Eggs with Bacon and Laver Bread

Ingredients

  • 4 fresh free range or organic eggs

  • 4 tablespoons of laver bread seaweed

  • 8 rashers of streaky bacon, grilled until crisp and cut into small dice

  • 50g (2oz) butter salt and pepper

Directions

  • Rub the butter around the sides and bottom of individual ramekin dishes. Sprinkle with seasoning.
  • Put a tablespoon of laver bread at the bottom of each ramekin with the bacon, saving some for decoration.
  • Break an egg into each dish, top with an egg yolk and a knob of butter.
  • Cover the dish with kitchen foil to prevent the surface drying in the heat.
  • Bake at 150°c/Gas mark 2 for 8-10 minutes, depending on the firmness required. Test by gently shaking the ramekins.
  • Decorate with the rest of the bacon.
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Deathclaw Wellington (Pork Pot Pies)

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Deathclaw Wellington (Pork Pot Pies)

Ingredients

  • 2.5 lbs of boneless pork shoulder, cubed

  • ¼ cup of all-purpose flour

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

  • 3 tablespoons of canola oil

  • 2 celery ribs, chopped

  • 2 medium carrots, peeled and chopped

  • 1 medium yellow onion, chopped

  • 1 leek, chopped

  • 3 garlic cloves, minced

  • 1 teaspoon of dried rosemary

  • ½ teaspoon of caraway seeds

  • ¼ cup of vodka

  • 2 tablespoons of tomato paste

  • 1 cup (4 cups) of chicken broth

  • 1 russet potato, peeled and cut into bite-size pieces

  • 2 bay leaves

  • 2 cups mushrooms, quartered

  • ¼ cup of cornstarch

  • ½ cup of water

  • 2 sheets frozen puff pastry, cut in circles to cover bowls

  • 1 egg yolk, beaten

Directions

  • In a large zip top bag, toss the pork, flour, salt and pepper together. Heat a dutch oven over medium-high heat with 2 tablespoons of the canola oil. Once warmed, place half of the pork in a single layer and cook. Cook each side until browned, about 2 to 3 minutes per side. Transfer to a plate and repeat with the remaining pork.
  • Add another tablespoon of canola oil to the dutch oven. Add the celery, carrots, onion, leek, garlic, rosemary and caraway seeds, and cook until the vegetables have softened. Deglaze the pan with the vodka, stirring to loosen any brown bits. Add the tomato paste and stir to combine. Add the chicken broth, potato, bay leaves and pork. Bring to a boil and then reduce heat to medium-low, cover and let simmer for 30 minutes. Add the mushrooms and simmer for about 15 minutes until all the vegetables are tender.
  • Remove the bay leaves from the stew, in a small bowl whisk together the cornstarch and water. Stir into the pork stew and cook until it thickens slightly. Remove from the heat and season with salt and pepper.
  • Preheat the oven to 400 degrees F. Ladle portions of the stew into ovenproof ramekins or bowls. Top each with a round piece of puff pastry. Brush the tops with the beaten egg yolk and bake for 15 minutes, until the crust is golden brown.
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Desert Salad

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Desert Salad

Ingredients

  • 1 medium yellow onion, chopped

  • 2 teaspoons olive oil

  • 3 tablespoons of ground cumin

  • 1 tablespoon of chili powder

  • ½ teaspoon smoked paprika

  • 3 teaspoon of garlic powder

  • Salt and black pepper

  • 1 head of iceberg lettuce, roughly chopped

  • 1 cup of cooked pinto beans, drained and rinsed.

  • 1 cup of corn kernels

  • 10 small tomatoes, cut unto bite-sized pieces

  • One 3 ounce can of sliced black olives

  • ½ cup of shredded cheddar cheese

  • 1 medium shallot, thinly sliced

  • 2 avocados (optional)

  • One 8 ounce bottle of prepared Catalina dressing

  • Queso fresco for serving

  • Tortilla chips for serving

Directions

  • In a large sauté pan or skillet pan, cook the onion in 2 teaspoons olive oil over medium heat until the onion is softened. Drain the fat from the pan, then season with the cumin, chili powder, smoked paprika and garlic powder. Season with salt and pepper to taste.
  • In a large bowl, toss together the iceberg lettuce, pinto beans, corn, tomatoes, olives, cheddar cheese and shallot. This can be refrigerated until ready to serve.
  • To serve: dice the avocados and toss with the salad. Add a small portion of the dressing and toss with the salad. Portion out the salad on individual plates and top with a sprinkle of queso fresco and crushed tortilla chips.
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Dirty Wastelander

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Dirty Wastelander

“When you’re secluded underground, scurvy is no joke. Why not throw in a punchline with some whiskey to wash it all down? [I had something similar at Salvatore’s Bar over in New Reno, but they called it a Dirty Wastelander. Honestly, I couldn’t tell if it was an insult or a term of endearment, but it was tasty nonetheless]

Ingredients

  • 4 Blackberries

  • 4 Blueberries

  • 2 tablespoons of Nuka-Cola Syrup

  • 3 tablespoons of Nuka-Cherry Syrup

  • 3 tablespoons of Whiskey

  • Ice

  • ½ cup of Club Soda

Directions

  • Place the blueberries and blackberries in a cocktail shaker.
  • Mash the berries to release the juices.
  • Add the Nuka-Cola syrup, Nuka-Cherry syrup, whiskey and ice.
  • Shake vigorously for 10 seconds.
  • Using a fine mesh strainer, strain into 3 serving glasses filled with ice.
  • Top with the club soda.
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Northern-Style Cornbread (dairy free version)

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Northern-Style Cornbread (dairy free version)

Ingredients

  • 1 cup yellow corn meal

  • 1 cup all purpose flour

  • 1/2 cup sugar

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 2/3 cup water

  • 3 eggs

  • 1/2 cup vegetable oil

  • cooking spray

Directions

  • Preheat oven to 400 degrees.
  • In a large bowl, whisk together corn meal, flour, sugar, baking powder and salt.
  • In a medium bowl, combine water, egg and oil.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Pour batter into greased pan (approximately 8”x8”–I use a 20 cm pan).
  • Bake for 15-20 minutes or until golden brown.
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Watercress Salad with Apple and Pear

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Watercress Salad with Apple and Pear

Ingredients

  • Salad

  • 3 cups watercress (I used arugula because I couldn’t find watercress)

  • 1 green apple

  • 1 pear

  • ⅓ cup almonds

  • Salad Dressing

  • 2 tbsp olive oil

  • ½ lemon juiced

  • 1 tsp seeded mustard

  • 1 tbsp honey

  • 1 tsp mayonnaise

  • salt to taste

Directions

  • Salad
  • Wash and trim watercress.
  • Slice apple and pear into matchsticks. Place in a bowl of salted cold water to stop oxidation.
  • Toast almonds in a dry pan over medium heat for 1-2 minutes. Remove from the pan and roughly chop.
  • Salad Dressing
  • Mix together in a mason jar, olive oil, lemon juice, seeded mustard, honey, mayonnaise and salt. Shake well.
  • Assembly
  • Place all ingredients in a large serving bowl, drizzle seeded mustard dressing and toss together.

Notes

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Coca-Cola Pulled Pork

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Coca-Cola Pulled Pork

Ingredients

  • 2.5-3.5 pound bone-in pork half shoulder

  • 3 tablespoons brown sugar

  • 4 teaspoons smoked paprika

  • 2 teaspoons dry mustard

  • 1 teaspoon cumin

  • 2 teaspoons crushed red pepper

  • 1/2 teaspoon turmeric

  • 2 teaspoons garlic salt

  • 1 teaspoon black pepper

  • 3 tablespoons vegetable oil

  • 2 12-ounce cans Coca-Cola

  • 12 soft white or wheat hamburger buns

  • 1/2 cup tomato-based BBQ sauce

Directions

  • In a large bowl, combine brown sugar, smoked paprika, dry mustard, cumin crushed red pepper, turmeric, garlic salt and black pepper. Coat pork shoulder with spice mixture, patting to adhere.
  • Press Saute on the Instant Pot and heat oil until hot, but not smoking. Sear pork on each side, 1-2 minutes. Remove pork to a plate and drain off the fat, leaving any browned bits. Deglaze the pan with the Coca-Cola and return the pork to the Instant Pot. Set at high pressure for 50 minutes and natural release for 10 minutes before releasing the rest of the pressure and checking to see if the pork is shreddable.
  • When the pork is done, shred it using tongs or two forks and remove to a bowl. Serve each sandwich with a heaping helping of pork, a spoonful of coleslaw and a tablespoon of your favorite BBQ sauce.
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Five-Minute Sandwich Slaw

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Five-Minute Sandwich Slaw

Ingredients

  • 8 ounces pre-shredded, bagged coleslaw mix

  • 1/2 teaspoon celery seed

  • 3 tablespoons red wine vinegar

  • 1/2 teaspoon salt

  • 1 tablespoon sugar

Directions

  • Combine coleslaw mix, celery see, red wine vinegar, salt and sugar in a medium bowl and mix to combine, refrigerating until ready to use.
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Cajun Seasoning

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Cajun Seasoning

Ingredients

  • 3 tablespoons paprika (I prefer smoked paprika)

  • 2 tablespoons fine kosher salt

  • 2 tablespoons garlic powder

  • 1 tablespoon ground black pepper

  • 1 tablespoon ground white pepper

  • 1 tablespoons onion powder

  • 1 tablespoon dried oregano

  • 1 tablespoon cayenne

  • 1/2 tablespoon dried thyme

Directions

  • Mix all ingredients together in a bowl or spice jar until evenly combined.
  • Use immediately, or store in a sealed container for up to 1 year.

Notes