tag:blogger.com,1999:blog-15550901944409230632024-03-14T06:35:33.419+00:00What's for dinner?Unknownnoreply@blogger.comBlogger176125tag:blogger.com,1999:blog-1555090194440923063.post-61478476995573221352015-06-11T14:46:00.001+01:002015-06-11T14:46:41.494+01:00Bacon-chocolate cupcakes<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pete likes bacon. It was Pete's birthday last week. I made cupcakes. They had bacon in them.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The recipe in its original format is <a href="http://agoodappetite.blogspot.co.uk/2008/04/dark-chocolate-bacon-cupcakes.html" target="_blank">here</a>; because I'm in the UK and couldn't get hold of some of it (and because I use weights rather than cups), here is my version.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Approx 200g smoked, streaky bacon chopped up finely</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">225g unsalted butter</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">50g Bournville Cocoa</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">180ml water</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">500g caster sugar</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">2 large eggs</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">120ml well-shaken buttermilk</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">2 T vanilla</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">200g plain flour</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">1/2 t baking soda</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">1 t baking powder</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">1/4 t salt</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Preheat oven to 350 F/170. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Frazzle the bacon til it's crispy and then drain it well on some kitchen towel. Pat as much off as possible.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">The method cited is so easy - just melt the butter over a low heat, and whisk in the cocoa, before adding the water and mixing until it' smooth.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Take it off the heat and add all the other ingredients, finishing with the bacon.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Fill your cake cases about 2/3 full - they rise really well.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">In my oven these take precisely 13 minutes per batch to cake - the original recipe explains that they are very moist (I can vouch for this) and they firm up as they cool.</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Makes 36 fairy cake sized cakes. These are rich so I made them in a smaller size - you can always go back for more!</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;"><b>Dark Chocolate Frosting</b></span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">110g unsalted butter</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">70g Bournville Cocoa</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">300g icing sugar </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">80ml milk</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">1 t vanilla extract</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;">Melt the butter and stir in the cocoa, then take it off the heat and add the sifted icing sugar and milk a little at a time, mixing until it's a soft spreading consistency, before finishing with the vanilla. It will dry out if you leave it to stand so do get to it straight away!</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 23.3999996185303px;"><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-40047768187874352302015-05-31T13:50:00.000+01:002015-05-31T13:50:19.326+01:00Roast cauliflower and lamb currySometimes I just want something different. I don't have lamb very often but it's something I really like. What makes this extra specially nice is roasting the cauliflower first; if you've never roasted cauliflower (or broccoli for that matter) you're missing a good thing.<br />
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Ingredients (makes four portions).<br />
<br />
1 head of cauliflower, broken into florets<br />
approx 400g lamb - I used a pack of two generously sized leg steaks which I cut up and trimmed<br />
1 large onion<br />
1 can chickpeas, drained<br />
A large handful of small-diced butternut squash (I was making the pork and squash casserole in the slow cooker at the same time and physically couldn't fit any more in)<br />
Fine green beans, chopped into small bite sized pieces<br />
1 yellow or orange (or just sweet!) pepper<br />
1 can light coconut milk<br />
2 cloves garlic<br />
1 tsp green chili paste<br />
Mango chutney - approx 1 tbsp.<br />
<br />
Your favourite curry powder or paste, to your taste.<br />
<br />
You also need, for roasting purposes:<br />
A baking dish or tray big enough for your broken up cauliflower<br />
Oil<br />
1 tsp cumin<br />
1 tsp turmeric<br />
half tsp cinnamon<br />
half tsp paprika<br />
salt<br />
pinch of chili flakes (optional)<br />
<br />
Very easy - pre heat the oven to 180ish and in the roasting tray, combine the caulflower, oil and spices, turning it all around so it's evenly coated. Stick it in the middle of the oven for about 20 minutes, take it out and turn it/check it, and back in for another 15-20.<br />
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In a large pan, cook the onions and lamb together til the onions are soft and the lamb is sealed. Add the garlic and allow it to soften, before adding in the pepper, beans and squash, coconut milk, chili paste and curry powder or paste. Allow it all to come together til the veggies are soft. Add the chickpeas and the roasted cauliflower and stir it all together.<br />
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Finally add a large tbsp of mango chutney to finish it and stir it through.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-65501868589249939612015-05-31T13:03:00.000+01:002015-05-31T13:03:02.348+01:00Turkey and white bean chiliI'm not going to lie, I am the person who likes turkey at times other than Christmas. This is a current favourite and I've made it every month for the past few months. I just like it and it's a change if you've already got another beef-based batch of food in the freezer (like a pasta sauce for example) - essentially, when I started doing the batch cooking, the first month I made a regular chili and a bolognese sauce and I felt like all I ate was ground beef for about three weeks and I really got bored. <br />
<br />
Anyway here's the recipe:<br />
<br />
1 spicy chorizo sausage ring<br />
1 pack of minced turkey<br />
2 green bell peppers<br />
1 large onion<br />
2 large courgettes<br />
green jalapenos (the kind that come in sweet vinegar like you'd put on your salad) - to taste<br />
1 small jar of salsa (mild or hot - to taste)<br />
1 carton of tomatoes with chili and peppers (or plain - your call)<br />
2 fat cloves of garlic<br />
1 can of haricot beans, drained<br />
1 can of cannelini beans, drained<br />
2 cans of pinto beans, drained<br />
1 tsp smoked paprika<br />
1 tsp cumin<br />
1 tbsp dried oregano<br />
<br />
Same old same old, honestly - get the chorizo chopped up small and into the pan and frazzle it off, then add the turkey mince and onions and break them up so it all cooks down together.<br />
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Add the garlic and let it soften before putting everything else in except for the beans. Let it all cook together on a gentle heat for about half an hour or so til everything is soft and cooked down, then add the drained beans.<br />
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Stir it all together and portion it up :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-21287348648027816882015-05-31T12:55:00.000+01:002015-05-31T13:50:44.482+01:00Epic Weekend Batch CookingSince there's only me here (apart from Halo the kitten, who pretty much just eats crunchy kibbly stuff and drinks kitten milk), and work is often hideously busy, I have got into the habit of having a big session of batch cooking every few weeks, usually after payday. It helps me to budget for the month and cuts down enormously on waste as I essentially just shop to make specific things. I will admit that it takes a little getting into as there is the risk of living on one thing for weeks on end, but once you're into the swing of it (or maybe do it with a friend so you can swap some dishes) it makes a lot of sense and - for me anyway - gave me a lot of the pleasure of cooking what I want at weekends back, because it took all the effort out of the weekday food preparation.<br />
<br />
This weekend I have made the following:<br />
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<a href="http://gillsrecipearchive.blogspot.co.uk/2015/05/turkey-and-white-bean-chili.html" target="_blank">A turkey chili with white beans</a><br />
<a href="http://gillsrecipearchive.blogspot.co.uk/2015/05/roast-cauliflower-and-lamb-curry.html" target="_blank">Roasted cauliflower and lamb curry</a><br />
Huge pot of homemade tomato sauce for pasta (which can be used from frozen as a base for quick meals in the week)<br />
Pork with mushrooms, white beans and celery which is a variation on <a href="http://pork%2C%20fennel%20seed%20and%20oregano%20baked%20pasta/" target="_blank">this recipe</a><br />
Chicken with black beans and broccoli<br />
Spicy pork and squash casserole<br />
Italian style tomato soup with turkey sausage, white beans, pasta etc.<br />
<br />
I've also got ingredients to make <a href="http://gillsrecipearchive.blogspot.co.uk/2010/08/sweet-potato-spinach-and-butter-bean.html" target="_blank">sweet potato and butter bean bake</a> but need to pop out and get some foil containers so when it's ready I can spoon it into those and freeze them ready to cook in the oven.<br />
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Honestly, all you need is an afternoon set aside. What I tend to do is set out mixing bowls and sort of chop all the veg for everything all at once, just putting it aside for each dish with the other ingredients.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-86905560395109548352015-05-28T15:12:00.000+01:002015-05-28T15:12:10.182+01:00Butternut squash and feta salad with lemon, mint and honey dressingI realise that I seem to have been eating an awful lot of butternut squash and chickpeas recently. I would counter this by noting that it's all in the interests of economy and that both of these ingredients are awesome so I think it's okay.<br />
<br />
This is another recipe that I've made up myself having been inspired by something else I tried - in this case, it was a Tesco salad thing that I bought en route to work once morning for lunch; I ate it and thought, hmm. You know who could do a better version of this? Yes...me. Haha. I made it a couple of times and tweaked it and then finally tried it on other people (Sarah and Sunita) last night. It went down well and I can also say confidently that although I enjoy it hot it's also one that you can take and eat cold for lunch (leftovers woohoo!). It's very easy and very much a construction job, so don't be put off by the ingredient list. I find this is easier if you do all the component parts separately, let everything cool down, and then stir it all together before putting it back into the oven to heat through which also lets the feta melt slightly. So in theory although it's dead easy it's probably one to make while you're pottering about doing other stuff.<br />
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<b>Ingredients to make one respectable bake, feeding 4 people as a main with salad etc:</b><br />
<br />
1 butternut squash - average sized, peeled and diced into bite sized cubes<br />
1 can of chickpeas, drained<br />
1 tsp cinnamon<br />
1 tsp cumin<br />
1 tsp paprika<br />
Generous shake of garlic powder or granules - just for ease, really; you want it to coat everything but not to have to use loads of fresh, or it will overpower everything<br />
Good seasoning of salt<br />
<br />
1 large sweet pepper - red, yellow, orange - sliced<br />
1 large onion - sliced<br />
Oil for sautee-ing and roasting<br />
<br />
2-3 cooked, pickled beetroot, blotted dryish and diced finely<br />
bunch of flat leaf parsley, chopped finely<br />
1 package of feta<br />
Handful of pumpkin seeds<br />
1 package of spicy flavoured couscous - harissa, Moroccan style, etc. I think I used an Ainsley Harriot 'Spice Sensation' one, but they are all good. <br />
1 pouch of cooked, mixed grains; the Merchant Gourmet ones are good but equally so are the Sainsbury's own version...I mean this kind of thing:<br />
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For the dressing:</div>
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Juice of one large lemon</div>
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1 bunch of fresh mint</div>
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2 tbsp honey</div>
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Approx 100ml EV olive oil</div>
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I use my trusty stick blender and beaker to make the dressing, if you haven't got a stick blender they are about a tenner from ASDA etc and you don't need an expensive one - I have had mine for years. I use it for soup, sauce, etc. </div>
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Heat the oven up to about 180-190 degrees.</div>
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Into your roasting/baking dish, put the cinnamon, cumin, paprika, salt and garlic, along with a generous slosh of oil, and stir it about. Add the diced squash and the drained, blotted-in-a-tea towel chickpeas, stir it so it's all coated, and put it in the oven.</div>
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In the meantime, in a big mixing bowl, just over the couscous with boiling water, and then put a clean tea towel over the bowl so the heat stays in. </div>
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Finally, on the hob, saute off the onion and pepper til it's soft and golden.</div>
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Keep an eye on the squash and chickpeas - you want them to look quite well roasted, a bit dark etc. Once they are done, take them out of the oven and set aside to cool a bit. Likewise, set the onions and peppers aside to cool, too.</div>
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Check the couscous. If it's done, add the mixed grains, making sure to crumble/separate them in. Stir the couscous and grains in together gently, being sure to mix them up well.</div>
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Then, layer; add the cooled pepper and onion, the chickpeas and squash, the parsley, the beetroot, the feta. Using a large spoon, gently fold it all together and then put it into a baking dish; I actually use the same one I bake the chickpeas and squash in to save on washing up but it's just because it's a good size. Pack it in reasonably tightly. That's ready to go now, and you can bake it straight away or whenever really - you could probably even make it a day in advance.</div>
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The dressing is super easy - just blend the ingredients together with a stick blender in a cup or whatever and put it into a jug, to be poured over the warm bake when it comes out of the oven. Depending on taste you might add more or less honey, mint, or lemon - it's up to you. I like it sharp and fresh and a little bit sweet.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-46480183707017289052015-05-28T14:47:00.001+01:002015-05-28T14:47:52.608+01:00Squash and chickpea curryI made a vast pot of this earlier in the month and portioned it off. It freezes really well and it's one of those 'just keep adding stuff to it' dishes.<br />
<br />
1 butternut squash, peeled and diced<br />
1-2 peppers, I prefer sweeter for this, so red/yellow/orange, diced<br />
1-2 onions<br />
1-2 courgettes<br />
2 cans of chickpeas, drained<br />
1 can or carton of tomatoes<br />
3 cloves of garlic, crushed<br />
Chili, chopped (as much as you liked; I used one big red one for this recipe)<br />
Some medium curry powder - it's not necessarily a bad thing to use a blend. I like Sharwood's<br />
Extra cumin - 1 tsp<br />
Ground coriander - 1 tsp<br />
Paprika - half a tsp<br />
Cinnamon - half a tsp<br />
Salt to taste<br />
<br />
Directions: Saute the onions til the are soft and golden brown, then add all the other ingredients. Bring it up to a good bubble, then turn it down to simmer and leave it to do its thing.<br />
<br />
You can serve it with brown rice, a boiled egg, mango chutney and Loxley's delicious cottage cheese like Shelley and I did on Monday.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-26903108042980461262015-05-28T09:44:00.001+01:002015-05-28T09:48:33.609+01:00Beetroot and pearl barley risotto, two waysThis recipe is one I made up after going to a lovely training venue in the centre of Birmingham with some colleagues from Brook (the venue is <a href="http://www.studiovenues.co.uk/conference-venues/birmingham/birmingham-conference-venue.htm" target="_blank">The Studio</a> on Canon Street, if you're interested) where we were served a delicious lunch, and this was part of it.<br />
<br />
The first time I made it was the next day, and I tried to replicate it as closely as I could working to what I could identify from the flavours. This version has feta cheese and was served with thick, creamy yogurt as part of a selection of different complementary hot dishes.<br />
<br />
I have still not quite conquered the fine art of working out exactly how much pearl barley you need to go with how much liquid, given that this is a one-pot, absorption method dish, but I feel quite heartened by the fact that apparently the formidable <a href="http://agirlcalledjack.com/about-jack-monroe/" target="_blank">Jack Monroe</a>'s carrot and pearl barley risotto also takes longer than expected to cook (and she's amazing) so...let's roll with it.<br />
<br />
<b>Version 1: Vegetarian, with feta; serves 3-4, with some salad etc, and keeps nicely for lunch</b>.<br />
<br />
1 small butternut squash, peeled and diced into bite sized pieces<br />
1 onion, chopped<br />
1 red pepper, chopped<br />
1 small pack of cooked and pickled beetroot, dipped in vinegar, from the salad section at the supermarket, chopped<br />
1 large or 2 small courgettes, diced<br />
1 carton or can of tomatoes (about 400g - a standard sized one)<br />
2 cloves of garlic, crushed<br />
Smoked paprika, to taste (1 tsp for me)<br />
Cumin, to taste (up to 1 level tsp)<br />
1 pack of feta, drained and chopped into smallish cubes<br />
Roughly 100g of pearl barley<br />
1 vegetable stock cube or a level tsp of Marigold bouillon powder<br />
Enough boiling water to just submerge everything, and then more as you need<br />
<br />
Method: saute off the onions, and add all the other ingredients except the feta, pearl barley and boiling water. Cover and leave it all to cook down gently together.<br />
<br />
When the vegetables are nearly tender, add the pearl barley and stir it through, then the boiling water to just cover. Leave it to simmer, covered, and keep coming back to check regularly. I'm not sure if this is how you're supposed to cook pearl barley, but it's how I do it and it worked fine.<br />
<br />
When it's soft to your liking, stir the feta through, give it a few minutes to melt slightly, and serve with a thick dollop of plain tangy yogurt. NICE.<br />
<br />
The second version includes meat and was inspired partly by my lovely dinner guest ("What do you like to eat?" "Bacon!" "Anything else?" "Beef!" ...okay then!)<br />
<br />
<b>Version 2: with thyme, honey, chocolate and slow-cooked beef</b><br />
<br />
1 large onion, chopped<br />
About 300-400ish grams of lean, trimmed, stewing beef (1 smallish pack, basically), cut into small, bite sized pieces<br />
2 rashers smoked streaky bacon, chopped finely<br />
1 onion, chopped<br />
1 red pepper, chopped<br />
1 small pack of cooked and pickled beetroot, dipped in vinegar, from the salad section at the supermarket, chopped<br />
1 carton or can of tomatoes (about 400g - a standard sized one)<br />
2 cloves of garlic, crushed<br />
1 can of chickpeas, drained<br />
Smoked paprika, about half a teaspoon<br />
Cumin, to taste (up to 1 level tsp)<br />
Cinnamon to taste (i love cinnamon but you might want to start with a scant teaspoon)<br />
Thyme - or rosemary; I made mine with thyme this time<br />
Splash of sweet balsamic vinegar<br />
About 1 tbsp semisweet or dark chocolate chips (what I had to hand - some broken up dark chocolate would be fine obviously)<br />
1 tsp honey (and then taste it as you go)<br />
Roughly 100g of pearl barley<br />
Enough boiling water to just submerge everything, and then more as you need<br />
<br />
This one needs a bit more love and attention because there's meat in it and because you want to get the seasoning to how you like it.<br />
<br />
Start by frazzling the bacon and onions together with a tiny splash of balsamic vinegar, and add the beef, along with the garlic and cinnamon. Let the meat seal, and then add the pepper, paprika and cumin, Stick a lid on and give it about ten minutes at a moderate heat before adding the tomatoes, beetroot, cumin and thyme. Lid back on, and let everything come together for another ten minutes or so before adding the honey and chocolate. Then really you need to let it cook slowly (for the beef) for as long as you can. I haven't tried but I will have a go in the slow cooker next time.<br />
<br />
When the meat is tender, add the pearl barley and boiling water as for the other version, and again just keep an eye on things until the pearl barley is cooked.<br />
<br />
Good with a splotch of soured cream, a la goulash!<br />
<br />
Again, this was good the next day reheated.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-8772449231997467392014-02-22T12:20:00.001+00:002014-02-22T12:20:55.008+00:00Roast cauliflower and chickpea soupIngredients:<div><br></div><div>1 cauliflower</div><div>1 large onion (or 2 small)</div><div>2 400g tins of chickpeas in water (no salt added), undrained</div><div>1 400g can of light coconut milk</div><div>Approx 200ml water or milk</div><div>3-4 garlic cloves, peeled and left whole</div><div>Your favourite curry powder, to taste</div><div>1 tsp cumin</div><div>1 stock cube - I thought I had picked up a vegetable one but I actually used chicken, so either will do.</div><div>Optional - couple of tbsp plain Greek yogurt</div><div><br></div><div>For the roasting:</div><div>Oil</div><div>Sprinkle of medium curry powder of your choice</div><div>1 tsp black onion (nigella/kalonji) seeds</div><div>Sprinkle of ground coriander</div><div><br></div><div>Start by cranking up the oven to about 200F.</div><div><br></div><div>Pour some oil into a roasting tray and add the curry powder, onion seeds and coriander. Then slice you cauliflower up into cm thick pieces and add them and the garlic cloves to the pan, turning them so they are coated with the spicy oil. Put the tray in the oven and let it go golden - you might need to keep an eye on it and keep turning it, so set it for 15 minutes to start with.</div><div><br></div><div>Into a big metal saucepan that you can use a stick blender in, slice up your onions and leave them to brown over a gentle heat. You want them golden and soft.</div><div><br></div><div>Add the two cans of chickpeas, undrained, into the onions along with the stock cube, coconut milk and spices, and let it all bubble together. When your cauliflower is looking good, add it to the saucepan. Then when you are ready, blend it all together til it is smooth and add it back to a gentle heat while you add any extra fluid (milk, water, yogurt) to get it to your desired consistency. Taste to check seasoning and it is done! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-zRdUbXj2WdI/UwiWJQbRyyI/AAAAAAAAAeE/-NSY4C27frk/s640/blogger-image--341730990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-zRdUbXj2WdI/UwiWJQbRyyI/AAAAAAAAAeE/-NSY4C27frk/s640/blogger-image--341730990.jpg"></a></div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-2613052529628833582014-02-16T17:34:00.001+00:002014-02-16T17:34:32.849+00:00Christmas in February: Leftovers Pie<div><br></div><div>Sometimes you just have a flash of inspiration. Mine was my mom dropping some turkey in gravy over that she had frozen at Christmas....which made me go running to our own freezer and cupboards...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-rgozF3jKtVg/UwD2kLE766I/AAAAAAAAAdc/YMduXDDrmAk/s640/blogger-image-406872414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-rgozF3jKtVg/UwD2kLE766I/AAAAAAAAAdc/YMduXDDrmAk/s640/blogger-image-406872414.jpg"></a></div><br></div><div><br></div><div><br></div>From the bottom up: <div>Cocktail sausages</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-G6Nj1W0l_L4/UwD2poPsdLI/AAAAAAAAAds/2ynOvcuaNBw/s640/blogger-image-1266717664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-G6Nj1W0l_L4/UwD2poPsdLI/AAAAAAAAAds/2ynOvcuaNBw/s640/blogger-image-1266717664.jpg"></a></div></div><div><br></div><div>Leftover turkey in gravy</div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-hYMVoLpr-7w/UwD2oWMenQI/AAAAAAAAAdk/fAD-BCnYdYU/s640/blogger-image-1988143432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-hYMVoLpr-7w/UwD2oWMenQI/AAAAAAAAAdk/fAD-BCnYdYU/s640/blogger-image-1988143432.jpg"></a></div><br></div><div>Cranberry sauce (warmed so it would spread easily)</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-J7daDw-jrA8/UwD2g1QnxyI/AAAAAAAAAdE/gZ8uL75mHM0/s640/blogger-image-477285126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-J7daDw-jrA8/UwD2g1QnxyI/AAAAAAAAAdE/gZ8uL75mHM0/s640/blogger-image-477285126.jpg"></a></div><br></div><div>Stuffing (sage and onion)</div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-f3uaDkJ9Af8/UwD2hnFy0zI/AAAAAAAAAdM/eqnd7wr3OTs/s640/blogger-image-748033054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-f3uaDkJ9Af8/UwD2hnFy0zI/AAAAAAAAAdM/eqnd7wr3OTs/s640/blogger-image-748033054.jpg"></a></div><br></div><div>Sausagemeat (pressed out into a flattened patty, baked and fat drained off)</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-nJsmhGSZoXs/UwD2c2VHRKI/AAAAAAAAAcs/d5vauKf88ck/s640/blogger-image--744170506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-nJsmhGSZoXs/UwD2c2VHRKI/AAAAAAAAAcs/d5vauKf88ck/s640/blogger-image--744170506.jpg"></a></div><br></div><div>Bread sauce</div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-sElevYT_LQ4/UwD2eRq2pVI/AAAAAAAAAc8/yRx8wRD1VoY/s640/blogger-image-465376113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-sElevYT_LQ4/UwD2eRq2pVI/AAAAAAAAAc8/yRx8wRD1VoY/s640/blogger-image-465376113.jpg"></a></div><br></div><div>Stuffing balls</div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-paAviiFOXrQ/UwD2dpJegqI/AAAAAAAAAc0/uNdidj4LrQQ/s640/blogger-image--760703390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-paAviiFOXrQ/UwD2dpJegqI/AAAAAAAAAc0/uNdidj4LrQQ/s640/blogger-image--760703390.jpg"></a></div><br></div><div>Sautéed Brussels sprouts!</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-XK9vMfWAnBE/UwD2jRdJBnI/AAAAAAAAAdU/DK0LCYN4Rtw/s640/blogger-image-826744070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-XK9vMfWAnBE/UwD2jRdJBnI/AAAAAAAAAdU/DK0LCYN4Rtw/s640/blogger-image-826744070.jpg"></a></div><br></div><div><br></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-52420876393086198572014-01-25T21:44:00.001+00:002014-01-25T21:49:29.398+00:00Chicken tortilla soupNow. I have never made chicken tortilla soup before but I woke up wanting some yesterday and couldn't stop thinking about it, so before I did the grocery shopping this morning I went forth to the magical interwebs and the first recipe I found was <a href="http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html" target="_blank">this one</a> from Ree Drummond. It looked exactly what I was after but being in the UK I had to improvise with some of the ingredients, so this is my version of her recipe exactly as I did it; just tweak, I reckon!<br>
<br>
3 small or 2 big chicken breasts<br>
Half a red onion, chopped, plus a few spring onions, chopped (left over from making fajitas the other night)<br>
2 small green bell peppers, chopped<br>
2 cartons of chopped tomatoes with peppers and chili<br>
2 400g cans of black beans (from Caribbean section in ASDA); one drained, one not<br>
1large can of unsweetened sweet corn<br>
1litre of chicken stock<br>
About 1/3 jar of hot salsa (I just got Aldi's own) - maybe two heaped tablespoons worth<br>
2-3 cloves of garlic, crushed<br>
1 big tsp paprika<br>
1 big tsp cumin<br>
Small handful basmati rice (about 60g)<br>
<br>
To finish/serve:<br>
Bunch of coriander, chopped<br>
Grated cheese<br>
Avocado<br>
Soured cream<br>
Tortilla, grilled and cut into strips...whatever you like really (I had tortilla and avocado)<br>
<br>
You literally just put it all in a saucepan except for the rice, bring it up to boil and then let it bubble til the chicken is cooked. At that point take the breasts out and shred them with forks, and add them back to the pot. Stick your rice in then and leave it to cook, covered, til the rice is done. Add your coriander in, give it a stir and serve. I reckon you could easily do this in the slow cooker (I will try that next time).<div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-KGTQ83J0gWY/UuQxZ_X5LEI/AAAAAAAAAbs/TMe8lgvtSK0/s640/blogger-image--730593328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-KGTQ83J0gWY/UuQxZ_X5LEI/AAAAAAAAAbs/TMe8lgvtSK0/s640/blogger-image--730593328.jpg"></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-69355384032329197512013-11-06T13:53:00.003+00:002014-10-06T14:11:21.177+01:00Easy fish pasta bakeThis is a new one that I made after a request for fish pie for dinner and, because I am an idiot, I forgot to buy the sodding potatoes. So this is technically fish pasta and in an attempt to make it more pie like I baked it. In the pie dish. *eyeroll*<br />
<br />
1 pack of prepared "fish pie" fish. I got mine from Morrisons and it had haddock, salmon etc in it.<br />
1 small pack of small prawns<br />
Onion<br />
Lemon<br />
Courgette<br />
Big handful of frozen peas<br />
Half a tub of Philadelphia with salmon<br />
Half a tub of low fat soft cheese<br />
Splash of milk<br />
Small clove of garlic<br />
Pinch of black pepper<br />
Sprinkle of Cheddar (or your favourite) to go on top<br />
<br />
Stick the oven on to 180. Put your fish into a baking dish that will be big enough to put everything in (pasta, sauce etc) - saves on washing up. Pop it into the oven while you do everything else. It'll only need a few minutes so watch it.<br />
<br />
In the meantime cook your pasta in a big pan with lots of water. When it's firm but cooked, drain it and put it to one side.<br />
<br />
In a large frying pan, soften the onion, lemon, courgette, and garlic together. Squish the lemon about so the juice and oils come out of it, but try to contain the pips or you will have a most unpleasant cronschy surprise!!<br />
<br />
When they're softened just stir in the baked fish, prawns, peas and soft cheese. Use the milk if you need to thin things out. Stir the pasta through and stick it all back into the baking dish. Grate a bit of cheese over the top if you're going for the "I promised you a pie and I'm sorry!" effect and stick it back in the oven for a few minutes.<br />
<br />
I promise this tastes very nice although it sounds terrifying. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-90811782025968661822012-07-08T11:36:00.003+01:002014-10-06T14:12:51.287+01:00Pork, Fennel Seed and Oregano Baked PastaThis was a Friday night experiment and it came out really nicely, I thought. Sadly it was SO nice there were no photos (also I was pooped by the time I'd got it into the oven - long, long day). On the other hand it was so nice we will definitely be making it again.<br />
<br />
It DOES look like a lot of ingredients but actually most of it were things we had knocking about in the cupboard or fridge; I would highly recommend getting the herbs and fennel seeds in anyway as they are reasonably inexpensive and you can make so many things using them. Veg-wise, you can mix it up how you like really. No mushrooms? Fine, use an extra pepper. No courgettes? Whatever, you'll live. You see how I mean.<br />
<br />
<b>Ingredients:</b><br />
<br />
1 pack lean pork mince<br />
2-3 rashers streaky bacon<br />
3 cloves garlic<br />
1 large onion<br />
2 carrots, grated<br />
2-3 sticks celery, sliced<br />
1 green or yellow pepper<br />
1 large courgette<br />
1 pack mushrooms (about 200g), sliced or quartered, however you like them<br />
1 carton (or can - about 400g) chopped tomatoes in their juice<br />
Squirt of tomato puree<br />
splash balsamic vinegar (optional)<br />
pork stock cube (if you've got one)<br />
Dried oregano (I would have used fresh, they had none in ASDA, I used dried, it was great)<br />
Fennel seeds - a heaped teaspoon<br />
Dried marjoram<br />
<br />
For the topping:<br />
<br />
1 large carton of plain cottage cheese<br />
Parmesan for dusting BUT -if you have none, just use a bit of whatever cheese you've got in the fridge. Seriously, you just need it to give it a bit of a textured top.<br />
<br />
Also, enough pasta to fill you up - you're going to make the sauce, cook the pasta, stir the two together, pop them in an oven dish covered with the instant cheesy topping and bake it for 20 minutes so I suggest just doing your normal portion size. As an aside, if you don't have an oven dish I noticed in the supermarket the other day that Bacofoil do 2-packs of re-usable sturdy reinforced foil oven "dishes" for a couple of pounds so you could give this a shot in one of those. I reckon you could fit at least 2 or 3 portions in so if you are a couple or a small family they would be adequate, especially with a bit of salad, or bread on the side. Anyway, I've digressed.<br />
<br />
Frazzle the bacon to within an inch of its life in a large pan, and add the pork mince, breaking it up so it browns. While that is happening slice up your onion and crush your garlic and add them in. While you're at it add the fennel seeds and the oregano - a VERY generous shake, probably a heaped teaspoon. I also like to melt the pork stock cube in at this point and swizz it about. If you haven't got a pork stock cube don't sweat it. When everything is looking like it's cooking down a bit add a little slosh of balsamic vinegar (not the expensive stuff, just the cheapy version from the supermarket) and give it a good stir. Add your grated carrots and celery, stick the lid on, and get on with preparing (ie chopping up) the mushrooms, courgette, pepper etc, opening your tomatoes and so on.<br />
<br />
When the onions, celery and carrot have cooked into the meat, add all your other veg and tomatoes and tomato puree, along with the marjoram and a generous seasoning of black pepper, stick the lid on and turn your attentions to your pasta.<br />
<br />
Measure it out accordingly and stick the kettle on. While you are at it, put the oven shelf in the middle of the oven and put it on to about 180-190 degrees. Get a pan out for your pasta and heat it up so the boiling water from the kettle doesn't have to reboil when it hits a cold pan.<br />
<br />
Cook the pasta to your liking. I used pasta twists but shells, macaroni, or whatever you've got are fine. I wouldn't use long pasta but actually if it's all you've got you could just break it up. Your call! My preference is for wholemeal pasta since I like the texture better.<br />
<br />
When your pasta's cooked, stir it into your sauce so it's all well mixed together. Then transfer it into your oven dish and smooth it over. Open your carton of cottage cheese and carefully pour off any watery whey from the top, then carefully using a big spoon smear it as evenly as you can over the top of your pasta to make a creamy cheesy layer on top. Grate a bit of parmesan over and finish with a final sprinkle of oregano, then stick it in the oven for 15 minutes for the cheese to melt and for it all to bake in together.<br />
<br />
Enjoy! It's very nice, and a lighter alternative to a traditional beef ragout. <br />
<br />
Also...FREEZING! As with all the non-creamy sauces here the meat sauce bit, without the pasta and the cheese, is perfect for freezing so if you wanted to make a big batch and pop some in the freezer for an easy dinner one night then this is great for that. All you'd have to do is go from the cooking your pasta and heating up the oven stage. And of course, you COULD just eat it as is with some pasta or even on a baked potato - it's pretty easy going :)<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-63282921516763903782012-07-04T13:49:00.002+01:002012-07-04T13:51:47.166+01:00My mom's hot and sour soup<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">1 corn on the cob</span><br />
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">veg oil</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 red chilli</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 shallot</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 stalks lemongrass</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 baby leeks or slicing spring onions</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 red pepper </span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">400ml coconut milk (I used light)</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">11/2 pints veg stock</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">175g fine egg noodles</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1 lime</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">bunch coriander</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="color: #222222;">
</div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">(this is supposed to serve 4)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="color: #222222;">
</div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">Fry corn, spring onions, pepper, shallot, chilli, (all chopped) and lemongrass (bruised) in oil for 3-4 minutes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">add coconut milk and veg stock, season and bring to boil and simmer 15 minutes.</span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">cook noodles and add to pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat and stir in lime juice and coriander. Serve straight away.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="color: #222222;">
</div>
<div style="color: #222222;">
<span style="font-family: Arial, Helvetica, sans-serif;">Easy peasy and we had this with some chicken and I added extra noodles to make a main meal.</span><br />
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<i style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">I'm trying the fennel and bulgar wheat tonight so I'll let you know how it turns out. Dad's having a jacket potato - he's tried one new recipe this week.</span></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-72178646044613864132012-07-04T13:47:00.002+01:002012-07-04T13:47:54.316+01:00Slow cooked venisonThis is rather like a Beef Oxford, but with venison; we have a very good local farm shop where they sell all kinds of game. Last week when we went they had diced venison, so we bought some and this is what I made with it (we're having it for dinner later).<br />
<br />
500g diced venison, trimmed<br />
Sliced smoked bacon - probably 3 or 4 slices<br />
Slug of balsamic vinegar<br />
Mushrooms, halved or quartered<br />
2 red onions<br />
Small bottle red wine<br />
Carrots, halved lengthways and cut into bite size pieces<br />
Green pepper, chopped<br />
Garlic, 2-3 cloves, crushed<br />
Fresh rosemary<br />
Salt and black pepper<br />
<br />
This really is a bit of a one-pot wonder; as long as you've sealed the meat, all is well.<br />
<br />
Frazzle the bacon, and then add the venison. Once it's nicely sealed, pop the onions, garlic, and a slug of balsamic vinegar in and let it cook down.<br />
<br />
Add the wine and let the alcohol bubble off, and then put the rest of the veg and the rosemary in, put the lid on, turn it down and go and do something else for a bit. At least an hour :)<br />
<br />
We'll be having some of this with some baby potatoes and some sauteed courgettes I think.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-754095446690520722012-07-04T12:18:00.002+01:002012-07-04T12:18:45.657+01:00Smoked haddock chowder a la Jamie OliverThis is another of the recipes from Jamie Oliver's <i>30 Minute Meals </i>and it was very easy (and something a bit different as we don't eat fish all that often unfortunately). Again, I think I'm about right but I was writing it down, and this is as I made it (and it came out dish-licious).<br />
<br />
For 2-4 people you need...<br />
<br />
1 good sized fillet of smoked haddock (or other smoked fish) with the skin off and the pinbones out<br />
250ishg of potatoes, scrubbed and chopped into small, 2cm ish pieces<br />
Some sliced spring onions<br />
4 corn cobs, with the corn kernels sliced off ready<br />
3 bay leaves<br />
4 rashers of streaky bacon<br />
teaspoon thyme (I am sure Jamie used fresh but I didn't have any)<br />
1 litre of chicken stock (with a cube is fine)<br />
small bag frozen prawns (or a small pack of non frozen ones, no rules!)<br />
teeny carton single cream<br />
<br />
So....<br />
<br />
Frazzle the bacon in the bottom of your saucepan and then add the onions and potatoes, stirring them about so they start to soften. Then, add the stock, the piece of fish (don't bother faffing about breaking it up, just whack it in), and the sweetcorn. Jamie Oliver demonstrates how to prepare them - just take a sharp knife and run it down the sides of the cob to shave the kernels off. If you do this onto a clean tea towel it stops them bouncing about and onto the floor :) Also, put in your bay leaves and the thyme and bring it up to a boil before reducing it to a simmer.<br />
<br />
It should take about 12-15 minutes; when your potatoes are soft and cooked through you're good to go. Add the prawns and give them a couple of minutes to reheat through throughly. You don't need to defrost them first, they are only little. Take your bay leaves out, pop your cream in, make sure it's piping hot, and it's ready! You might like to get a potato masher and mash one third or so of the pan to give it a bit more of an interesting texture, but it's your call.<br />
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Serve it with some of those big Matzo crackers broken up to thicken it. Super quick and easy and it tastes amazing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-59309175194237185322012-07-04T12:02:00.001+01:002012-07-04T12:02:48.818+01:00Chili chicken soup, againI made it again, and took a better photo :)<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-18791686212655594042012-07-04T11:28:00.001+01:002014-10-06T14:14:18.651+01:00Tuscan Bread SaladSo - last week (or maybe the week before), I was doing some college work with the TV on in the background and ended up accidentally catching some of Jamie's 30 Minute Meals. I happened to look up and it was too late: hooked! This recipe, and another for chowder which I'll post in just a moment, were scribbled down frantically so they are my take on his recipes. I've not seen the book, so the quantities might not be quite right, but all credit to Jamie Oliver, I've just cobbled them together :)<br />
<br />
We had this with some grilled chicken. For two exceptionally greedy people who aren't really having much else but a chicken breast, you need:<br />
<br />
Ciabatta bread - we used individual rolls from Sainsbury's. A bit stale is fine.<br />
Fresh rosemary (I think Jamie uses oregano but I didnt have any)<br />
Garlic<br />
Fennel seeds<br />
Salt and pepper<br />
Olive oil<br />
Tomatoes - good flavoursome ones, all colours and shapes, no rules<br />
Fresh basil<br />
Balsamic vinegar (I think Jamie uses red wine vinegar actually but this was good too)<br />
Baby capers<br />
Anchovies in oil - one of those little diddly cans<br />
Parmesan<br />
Sliced sweet or Spanish onions (I think this might have been my addition - I am pretty sure Jamie uses those cooked skinned peppers that come in a jar)<br />
<br />
Okay so it's really easy. First put your grill on to heat up. <br />
<br />
Rip up the ciabatta into bite sized pieces and put it into a roasting dish with the rosemary (it's easier if you strip it off the stalks), a crushed clove of garlic, salt and pepper and olive oil and fennel seeds. Mix it up with your hands so that the bread is coated and everything is mixed in together.<br />
<br />
In the meantime chop your tomatoes up roughly, perhaps reserving a few of the pretty ones for decoration later. Put them into a big bowl (big enough to hold the bread in a few minutes too). Add a good slug of the vinegar, salt and pepper, the finely sliced onions (or peppers), and give it a stir. While you're at it add most of the basil too, again keeping a bit back for finishing at the end.<br />
<br />
At this point pop the bread in but KEEP AN EYE ON IT. Golden is good. Crunchy is good. Well done is good. Black and smoking is not so good. Anyway while that's doing, moosh up the anchovy fillets with a fork into a paste and add a tablespoon full of capers, again mooshing up. Add them, and maybe half the oil from the anchovy can (do it by eye, you don't want it super oily but you do need a bit), and one more crushed garlic clove for luck, and stir everything round really well so the flavours get chance to blend together.<br />
<br />
When your bread's done, scoop it into the tomatoes and stir it all up. When it is cool enough to get your hands in, do so, and make sure the bread's soaked up some of the tomatoey juices and the oil and all that savoury loveliness. Make sure you've scooped all the crunchy fennel seeds and garlic in too.<br />
<br />
When you're ready, add the few reserved tomatoes and nice tidy basil leaves, give it a final drizzle of balsamic vinegar and shave parmesan over the top. It is amayonnaising. Also, don't worry about the anchovies/capers; I know some people are sure they don't like them but actually when they are all mooshed up together they're just savoury and delicious and not fishy or capery if that makes sense.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-83286621913759257692012-06-20T13:46:00.001+01:002012-06-20T13:47:27.149+01:00Manpreet's Glazed Madeira Birthday CakeMy colleague Manpreet's birthday was last week and she had been making <i>I want cake </i>noises a few days earlier, so I made her one.<br />
<br />
It is my tweaked version of Nigella Lawson's delicious Madeira cake that features in her book <i>How To Be A Domestic Goddess: Baking And The Art of Comfort Cooking</i>, which is one of my favourite, never-fail baking books. This version is more lemony and vanilla-y, but I will include the original recipe as it is below, and then point out which bits I have added, as the basic recipe is amazing too.<br />
<br />
Basic recipe:<br />
<br />
240 unsalted butter, softened<br />
3 large eggs<br />
200g caster sugar<br />
210 self raising flour<br />
90 plain flour<br />
zest and juice of one lemon<br />
<br />
My version:<br />
Use the zest of TWO lemons and the juice of one - the juice of the other lemon will make a glaze<br />
Add vanilla essence - to your taste; in my mind things can never be too vanilla-y, it's just one of those things!<br />
Some icing sugar, sifted, for the finish - we'll come to that shortly.<br />
<br />
SO.<br />
<br />
Pre-heat the oven to 170 degrees (GM3).<br />
<br />
In a bowl, cream together the butter and sugar and then add the beaten eggs, one at a time, with a spoonful of the flour. Turn off the beater and go to spatula. Add in the vanilla essence, lemon zest and the flour, carefully folding it in. This is not a light and airy cake so don't panic, but don't whip it either. Finally stir in the juice of one lemon.<br />
<br />
Put it into the loaf tin (I use a silicone mould) and into the oven for about 50 minutes-1 hour. I always check at 50 as my oven runs a bit hot. Just do the skewer test - if it comes out clean you're good. <br />
<br />
A few minutes before you're ready to take it out completely - say at about 47 minutes or something (you know your oven), whip it out and make a few little holes in the top, and then glaze it before popping it back in to finish.<br />
<br />
The glaze is dead easy - just add enough icing sugar to the juice of the remaining lemon to make a very thin runny icing, and pour it over the top, aiming for the holes! Don't worry if there's any left over, you can pour it over the cake as it cools to make a delicious sticky crusty glaze. <br />
<br />
We ate it with blueberries and a cup of tea.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-16125133058160412642012-06-20T13:19:00.001+01:002014-10-06T14:15:10.881+01:00Ms Leno's Marvellous Mexican Chili Chicken SoupQuantities variable depending on how much you want, and what you've got in really, but this is what I used. Obviously you don't HAVE to wait for the vegetables to be near death before you use them!!<br />
1 floppy courgette (large)<br />
3 floppy sticks of celery (floppy)<br />
1 sad onion<br />
3 red peppers (1 healthy, two squishy)<br />
1 nearly-full punnet of over ripe cherry tomatoes (a can or two would be fine too though)<br />
4 cloves of garlic<br />
1 largish breast of chicken, shredded ( but any cooked chicken fine)<br />
1 chorizo sausage, sliced up<br />
1 large can of sweetcorn<br />
1 can kidney beans<br />
2 big scoops of Ms Leno's Delicious Black Beans (recipe below)<br />
1 big mild green chili (optional)<br />
1 litre cold water<br />
1 chicken stock cube<br />
2 tsp cumin<br />
1 tsp smoked paprika<br />
1 tsp mild chili powder<br />
1 tbsp oregano<br />
<br />
You also need a hand blender.<br />
<br />
Directions<br />
<br />
In a bit of olive oil slowly fry off the chorizo sausage until it is a bit crispy and has released all its garlicky oil. Fish it out but leave the oil behind.
Add the peppers, tomatoes, onion, garlic, chili, celery and kidney beans and allow to soften slightly before adding the litre water, stock cube and spices to the pan. Bring it up to the boil then turn it down and leave to simmer til the veg are cooked through.
Blend to your preferred smoothness and then add in the shredded chicken, chorizo slices, sweetcorn and black beans. Stir well to combine and enjoy!<br />
<br />
This would be amazing with some fresh coriander on top. But I don't have any. Or some tortilla chips (I did have some of those). And some leftover cottage cheese.<br />
<br />
<a href="http://4.bp.blogspot.com/-keuaFcy0OHs/T-G_rJDgm_I/AAAAAAAAAOU/aT7IMi4bEQ4/s1600/photo%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-keuaFcy0OHs/T-G_rJDgm_I/AAAAAAAAAOU/aT7IMi4bEQ4/s320/photo%2B%25282%2529.JPG" height="320" width="320" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-38977223413968302862012-06-20T13:15:00.001+01:002014-10-06T14:07:21.558+01:00Ms Leno's Delicious Black BeansWELL.
As you know I already have a recipe for black beans but I've finally honed my recipe to one that I use regularly, and this is it:<br />
1 bag dried black beans (500g)<br />
1 large onion<br />
1 can chopped tomatoes<br />
1 red pepper<br />
1 big mild chili (optional)<br />
5 or 6 cloves garlic, crushed<br />
2 tsp cumin<br />
1 tsp smoked paprika<br />
1 litre chicken stock made with two cubes<br />
<br />
This is a bit of a long process but actually very easy. You need to soak the beans first in lots of cold water and if I am going to make this for Saturday morning for example I'd put the beans to soak at bedtime on Thursday.
At bedtime on FRIDAY I'd drain them and stick them in the slow cooker with all the other ingredients, flip the switch to twelve hours and go to bed.<br />
<br />
I eat these through the week for breakfast with rice, cottage cheese, eggs, veggies, wraps, whatever I've got knocking about. I am not very fond of traditional English breakfast food (ie sugary cereal or too much toast, as it messes my blood sugars up too much).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-18422044604024751482012-06-15T09:38:00.002+01:002012-06-15T09:38:58.588+01:00Never Seconds shut downWell, I've been very quiet as I've been studying frantically since Christmas and things have been somewhat hectic. However, as things start to wind down towards the summer I shall be updating the million and one things I've cooked since then.
In the meantime please go and read <a href="http://"http://www.wired.com/wiredscience/2012/06/neverseconds-shut-down/">this article</a> on Wired, about Martha Payne's brilliant food blog being shut down by the local council. Bloody shameful.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-42128056970227180822011-10-01T09:50:00.003+01:002011-10-01T10:00:34.494+01:00Beef and pumpkin soupThis is a recent favourite, but we are so obsessed with it we can't stop making it.<br /><br />For one large pot of soup you will need….<br /><br />Lean diced beef, trimmed<br />A small pumpkin or a butternut squash or an acorn squash or any kind of squash really, peeled, de-seeded and chopped<br />A big onion<br />A red or yellow or orange pepper<br />2-3 cloves of garlic<br />A good grating of ginger (if you like – your call)<br />A chili (or two or three depending on how you like it!)<br />A beef stock cube<br />Some Caribbean spices. I have used Island Spice beef-and-pumpkin soup mix, Grace pumpkin soup mix, and a mixture of Jerk and Caribbean BBQ spices (by Dunn’s River) in the past, all with good results<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-myMaNseJBHU/TobWeV71vaI/AAAAAAAAAI0/EHHcVIh7bR4/s1600/island-pride-beef-pumpkin-soup-50-g-pack-of-12_2440_300.jpg"><img style="cursor:pointer; cursor:hand;width: 177px; height: 200px;" src="http://3.bp.blogspot.com/-myMaNseJBHU/TobWeV71vaI/AAAAAAAAAI0/EHHcVIh7bR4/s200/island-pride-beef-pumpkin-soup-50-g-pack-of-12_2440_300.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5658445798610156962" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-YTdEtxFOs44/TobWeedgTUI/AAAAAAAAAIs/rf7vP-czrHI/s1600/grace-pumpkin-soup-mix-55-gr_2441_300.jpg"><img style="cursor:pointer; cursor:hand;width: 170px; height: 200px;" src="http://2.bp.blogspot.com/-YTdEtxFOs44/TobWeedgTUI/AAAAAAAAAIs/rf7vP-czrHI/s200/grace-pumpkin-soup-mix-55-gr_2441_300.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5658445800898841922" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Oh1EYxr-yxw/TobWefhUE-I/AAAAAAAAAIk/yeXhI_o8-Bc/s1600/Grace%2BPumpkin%2BBeef%2B300.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/-Oh1EYxr-yxw/TobWefhUE-I/AAAAAAAAAIk/yeXhI_o8-Bc/s200/Grace%2BPumpkin%2BBeef%2B300.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5658445801183253474" /></a><br /><br />2 bay leaves<br />3 whole allspice berries (dried)<br />Some fresh tomatoes, chopped into six or eight depending how big they are<br />Sweetcorn (canned or fresh) – optional<br />Beans (I like kidney, aduki or gungo peas) – optional<br />Black pepper (not an option, haha!)<br /><br />If you are doing it in a slow cooker, just bung everything in with the meat at the top, make up the stock cube as a pint of stock initially, and then just top up til it looks soupy enough for you. Then just leave it to cook for as long as you’ve got – I have done this very successfully overnight on low, and in six hours on high.<br /><br />OR<br /><br />In a pan, brown off the beef and add the onion, garlic, ginger and chili. Soften together and then just add everything else and enough stock to cover; bring it up to the boil, reduce to a simmer and cook til the veg and the beef are tender. This is seriously deeeeelicious.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-90408100283309070472011-10-01T09:38:00.004+01:002014-10-06T14:16:15.847+01:00Sid's Birthday Poppyseed and Vanilla CakeI made this for my friend Sid's birthday last weekend.<br />
<br />
Firstly, the cake....this is adapted from a Rachel Allen recipe. When you turn it out of the tin it will look really small. This is because...it IS really small. However this does not keep and as you know it is very rich, so all things considered, we can work with that. If you wanted to do a double, vanilla sandwich cake, you could either with a palette knife split a one-layer cake and make double the amount of buttercream, or make two cakes and sandwich them together (again, making double the amount of buttercream). Anyway.....<br />
<br />
150g (5 oz) softened butter (I used slightly salted)<br />
100g (3.5 oz) caster sugar (golden or otherwise, doesn't matter)<br />
3 eggs, beaten<br />
100g (3.5 oz) plain flour<br />
1 tsp baking powder (not soda)<br />
75g (3 oz) poppy seeds (Sainsbury's usually have them, ASDA never do)<br />
zest of one lemon<br />
Generous splash of vanilla extract - this is your call, but I love a good vanilla-y cake, so splash it in.<br />
<br />
8-inch (20cm) spring form cake tin. Prepare it by buttering/lining with parchment - as this cake only needs to JUST cook (or it will be like a bisquit), you have to really make sure you can get it out, it is really fragile, so butter and line thoroughly.<br />
<br />
Preheat oven to 170 C (325F), Gas 3. <br />
<br />
Then just do your cake as usual - cream the butter and sugar with a hand mixer til fluffy and pale, then add the eggs a bit at a time, sift in the flour and baking powder in a bit at a time, folding in with a spatula, and then finally add the poppy seeds, lemon and vanilla and gently stir til combined. <br />
<br />
Spoon into your cake tin and make a slight well in the centre with a spoon - only a slight dip. It just helps to keep it flatter as it cooks.<br />
<br />
It goes in the middle of the oven for 25-28 minutes; you need to watch it like a hawk (or the aforementioned bisquit situation will arise). When you can insert a skewer into the centre and it comes out clean, it's done. It will not be particularly brown and golden - this is okay; as long as it's set, you are fine. I was concerned as mine was very pale, but in all honesty it is quite a crunchy cake so you don't want the outside with a crust, ha ha. It might take a couple of minutes longer if you don't have a fan assist. It's all good.<br />
<br />
That goes on a rack to cool after about ten minutes in the tin to shrink away from the sides slightly so you can get it out without it breaking. The icing is the slightly more fiddly bit.<br />
<br />
Vanilla buttercream icing - this makes enough to either do the top and sides or to sandwich two together. If you want to do both, double up.<br />
<br />
150ml (quarter of a pint) of milk - full milk if poss<br />
125g (4.5 oz) caster sugar - golden or otherwise<br />
2 egg yolks <br />
175g (6oz) butter, softened<br />
vanilla extract - now her recipe says 1 tsp, I say balls to that and put it in til it smells of delicious, it is vanilla icing!! I don't measure.<br />
<br />
You also need<br />
<br />
a small saucepan<br />
a small bowl, a balloon whisk, and a folded tea towel for step 2<br />
a larger bowl for step 3<br />
<br />
AND - just in case - another, spare mixing bowl (or a big jug) and a sieve, in case you have a Scrambling Incident. It is just for emergencies, set it up ready with the sieve positioned on top so you can pour everything through.<br />
<br />
1. Put the milk and sugar in the saucepan and bring to a gentle boil, so that the sugar dissolves. <br />
<br />
2. In the small bowl, whisk the egg yolks, and then pour the milk onto them, whisking the whole time. I put a tea towel under the bowl so it doesn't move while I have the pan in one hand and the balloon whisk in the other. Then, pour the whole mixture back into the saucepan and return to the hob on a gentle heat; you now need to stay with it, stirring gently, until it thickens up and covers the back of a spoon. This takes about 10-12 minutes; don't put the heat up high to speed things up as it'll scramble the eggs (hence the emergency sieve). If that happens, quickly pass it all through the sieve. Do keep stirring though as you are making custard and as you know it has a tendency to form a squidge on the bottom. When it's done pour it into a jug and leave it to cool right down to near room temperature.<br />
<br />
3. Finally, put your softened butter in a bowl and cream it with a hand mixer. When it's soft and light, add the custard to it, whisking as you go, and fold in the vanilla. Voila! It is done. <br />
<br />
At this point I don't know whether to say ice the cake, or just cut it into fingers and dip it in the buttercream...ha!<br />
<br />
<a href="http://1.bp.blogspot.com/-5io12FrTDGM/TobSUPwIy1I/AAAAAAAAAH8/Rv1h_XMdoI0/s1600/cake%2Bfor%2Bsid.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://1.bp.blogspot.com/-5io12FrTDGM/TobSUPwIy1I/AAAAAAAAAH8/Rv1h_XMdoI0/s400/cake%2Bfor%2Bsid.jpg" id="BLOGGER_PHOTO_ID_5658441227105258322" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="http://2.bp.blogspot.com/-CDM_7LZW9_w/TobST0IWKdI/AAAAAAAAAH0/THH0HFgN2-U/s1600/Cake%2B2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://2.bp.blogspot.com/-CDM_7LZW9_w/TobST0IWKdI/AAAAAAAAAH0/THH0HFgN2-U/s400/Cake%2B2.jpg" id="BLOGGER_PHOTO_ID_5658441219690605010" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-6936189337908561782011-08-03T19:06:00.003+01:002011-08-03T19:08:45.425+01:00Fallen Angel bakery, HarborneI had a business meeting in Harborne this afternoon and on my way back to the car I spied a <a href="http://www.fallenangelbakery.com/">lovely bakery</a>...I got an Oreo cupcake for my beloved, and a red velvet one for me :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-fZrHessKD4M/TjmOcv6pAcI/AAAAAAAAAGw/Wr6rPz9SkTA/s1600/IMG00448-20110803-1904.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-fZrHessKD4M/TjmOcv6pAcI/AAAAAAAAAGw/Wr6rPz9SkTA/s400/IMG00448-20110803-1904.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5636693033180791234" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-6s7ECdMDcMY/TjmOcEqbRaI/AAAAAAAAAGo/FWY7i8WiZDw/s1600/IMG00442-20110803-1809.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-6s7ECdMDcMY/TjmOcEqbRaI/AAAAAAAAAGo/FWY7i8WiZDw/s400/IMG00442-20110803-1809.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5636693021570057634" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1555090194440923063.post-86164916158585288402011-08-03T18:35:00.005+01:002011-08-03T20:21:10.234+01:00The spiciest curry I have ever made!Last night I was lucky enough to visit with my friend Mariane, her daughter Kaenaat and her mom on the first breaking of the fast for Ramadan. We ate aubergine and potato pakora, lamb and cauliflower curry and chicken and turnip curry with roti and rice and it was amazing - thanks to Mariane and her mom! It was actually a bit of a taste of home for me. Mariane and I lived together for some of our time at university (well, strictly speaking I stayed with her for part of the week as it was a terrible commute), and she is responsible I think for my curiosity about food. <br /><br />Last night, as we waited for the time to come to break the fast, Mariane came into the lounge and ordered me to drive her to the shops to buy an aubergine - and we ended up at <a href="http://www.bigreddirectory.com/food-world-birmingham">Food World</a> on Washwood Heath Road. I wish we had that much of a selection of vegetables and spices nearer to our flat! Anyway, she showed me some different seasoning blends that I have not used before, and I also picked up some methi (which I have also never used before), and tonight I endeavoured to make a keema curry with peas (which she used to make when we were at uni together) and aloo methi, a variation on aloo sag, which I do sometimes make.<br /><br />Here are the seasoning mixes I used, and this is how to do it. These were very cheap - £1 for both boxes, and each box is one use, just one package of seasoning.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Gq5GMz0bOmQ/TjmLAsT9nJI/AAAAAAAAAF8/1xsGhPkF43Y/s1600/IMG00444-20110803-1843.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-Gq5GMz0bOmQ/TjmLAsT9nJI/AAAAAAAAAF8/1xsGhPkF43Y/s400/IMG00444-20110803-1843.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5636689252642036882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-q16QS8saugc/TjmLBM7U53I/AAAAAAAAAGE/YuN_ufMNfG4/s1600/IMG00445-20110803-1843.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-q16QS8saugc/TjmLBM7U53I/AAAAAAAAAGE/YuN_ufMNfG4/s400/IMG00445-20110803-1843.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5636689261397075826" /></a><br /><span style="font-weight:bold;"><br />For the keema curry:</span><br />1 pack lean beef mince<br />1 large onion<br />3-4 green finger chilis<br />3 fat cloves garlic<br />Frozen peas<br />1 pack of seasoning, mixed into a paste with 3tbsp water<br /><span style="font-weight:bold;"><br />For the potato and methi curry:</span><br />Potatoes, boiled, cooled and cubed<br />2 big bunches methi, washed, shaken dry, and I removed the big stalks. Or just use spinach!<br />1 big onion<br />3 cloves garlic<br />2-3 finger chilis (I had a big bag of finger chilis!)<br />1 can tomatoes<br />a courgette, diced small<br />a red bell pepper, diced small<br />1 pack of seasoning as shown<br /><br />I served this with brown rice and cottage cheese - plain yogurt would have been better but we didn't have any ;)<br /><br />So, for the keema: just brown the mince, adding the onion, garlic and chili and allowing to soften. Mix the seasoning with some water, add and allow to cook through and dry up - it shouldn't be liquidy. Finally, when you're nearly ready to serve, add frozen peas and allow them to steam through. Easy!<br /><br />The potato and methi curry is also easy. Do your potatoes first, just boil and then remove from the pan, allow to cool and dice. Meanwhile, just make a veg curry - soften the onion, garlic, chili and ginger until golden and slippery, then add the courgette and pepper, tomato and seasoning. Pop the lid on and let it all cook through. When you're ready, add the potatoes and the prepared methi (or spinach - it behaves very similarly, you just want it to wilt down) to the pan and allow it all to heat through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-wXCd5ASiCAg/TjmLBs8VYBI/AAAAAAAAAGM/d1THqI58BK0/s1600/IMG00439-20110803-1726.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-wXCd5ASiCAg/TjmLBs8VYBI/AAAAAAAAAGM/d1THqI58BK0/s400/IMG00439-20110803-1726.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5636689269991235602" /></a>Unknownnoreply@blogger.com0