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Before you go thinking that I’ve gone and got myself another man for 2015, let me bring you back onto the track of my actual 2015 resolutions, one of which was to cook from a different cook book each month. January was the month of James Martin. So, yes, I did enjoy another man for a month, but not in the way you thought.
Slightly awkward introduction over, what did I learn this month? I’ve set myself this challenge in order to widen my cooking repertoire and decide which cookbooks are worth keeping. Did this book break my cooking rut? Is it a keeper or a bleeper?
I think this book was a Christmas present a few years ago. The burnt cover might suggest it has been well-used – but, in actual fact, I think we’ve only tried one or two recipes. The rest of the time, the book appears to have been used as a rather unsuccessful trivet. So, with ‘comfort food’ written all over it, what better month to try this book than cold, unforgiving January?
The food, the bad and the ugly
Caramelized braised beef, with a strong flavour of balsamic, was a hit with all of us, as an alternative to a traditional roast. We cooked the Paillard of Chicken – cooked chicken breasts topped with mozzarella, Italian ham, sage, and chutney – when friends came for dinner, and it had that great appeal of being both easy to cook and special to eat. The Roast Cod with Smoked Garlic and Vanilla Mash was a revelation – not the cod, which I often find rather flavourless, but the idea of adding vanilla to mash, which I’ll certainly do again.
Believe it or not, I was keen to try the Calves’ Liver with Port-flavoured Pan Juices. Not everyone’s cup of tea, I know, but we used to eat liver fairly regularly prior to having the kids, and felt now was the time to educate them. Perhaps it was that the butcher only had pigs’ livers available – but this recipe ended up a little more mediocre than one might have expected. Not awful, just mediocre. I would give the same rating to the Chicken with Plum- and Sun-dried Tomatoes.
I wasn’t surprised that a Yorkshire-born batchelor chef hadn’t included a Vegetarian section – but, as we try to eat veggie food three or four nights a week, I had to look a bit more closely to find any ideas on this. The search was rewarded with a few dishes which could easily make it into our regular repertoire: one, beer-battered red pepper fritters – incredibly quick and easy, but very scrummy. I think they were meant as a starter or snack, but padded out with some chips and lots of veg (because, try as I might, I couldn’t really justify deep-fried veg as being one of our 5-a-day), they proved a more-than-adequate evening meal. The next day I used leftover batter to fry some courgettes, and they worked well too.
Another unlikely veggie main course was a Rustic Tomato, Bread and Basil Soup – thickened the Italian way with chunks of ciabatta, and cooked in white wine, it made a very hearty and tasty main course. Then there were a couple of veggie pizzas – red onion and creme fraiche (a combination I’d never have dreamt up in a million years, but surprisingly good), and anchovy and rosemary. OK, so this one isn’t strictly veggie. But you could change the toppings easily – the main difference here was that the pizza was made on a ciabatta, sliced horizontally. A quick and easy solution to home-made pizza when there’s no time to make a base.
Besides the main dishes, I tried a lovely Olive Focaccia with Rosemary Oil – which worked brilliantly in the bread machine – and several puddings. The Banana Tarte Tatin was good, but I always find these a bit of an unnecessary faff, so not sure I’d try it again. The Lemon and Goat’s Cheese Tart divided those who tried it, and the Hot Walnut Tart was only average, like the Lemon, Pine Nut and Brown Breadcrumb Cheesecake. However, everyone who tried the Chocolate Ginger Cheesecake and the White Chocolate, Whisky and Croissant Butter Pudding (served alongside each other at a Sunday lunch gathering) agreed that they were keepers. The latter sounds sickly, but no, it really worked!
Is it a keeper?
For a restaurant chef, James Martin’s recipes – many of them, at least – have been pared down to dishes that are easy to cook. In fact, I was pleasantly surprised by how little time some of them took to put together – useful for a weeknight, which is when most of my cooking happens.
But there are also quite a few recipes in this book which feature ingredients that would take a lot of effort to source – duck and game, random fish and specific brands of goat’s cheese, for example. Not to say you shouldn’t bother with these ingredients every so often, but the amount of these sorts of recipes in the book didn’t really tally with the ratio of how often you’re likely to cook them. Which was a shame, as it means that the book isn’t quite as crammed full of helpful recipes as I’d like it to be. However, there’s enough food in here that I’m likely to crave miserably if I give the book away – so, on that note, it’s a keeper!