Saturday, 23 July 2016
Pinch of chili
Small pinch of cinnamon
1. Sautee chopped onions in olive oil, add finely chopped carrots and celery and crushed garlic. Sprinkle in mixed herbs.
2. Add brown lentils and a jug of stock, simmer.
3. Slice and boil potatoes.
4. Add chopped aubergine and courgette to the lentil mixture, sprinkle in chili and cinnamon, simmer more.
5. After about 15 minutes add 2 tins of chopped tomatoes, simmer more, season to taste.
6. Drain potatoes and put into oven dish, slosh with olive oil and put in the oven to crisp up (for a bit longer than we managed to get them nice and golden.
7. Just before serving add spinach, stir it in to wilt.
8. Serve, with or without grated cheese. Scoff - return for seconds (thirds in one case).
Friday, 22 July 2016
Thursday, 21 July 2016
The organic box gave a lovely bunch of vegetables this week, and the biggest carnivore was away, so we figured on a meat free meal. So, tortilla (or spanish omelette) with salad it was.
Orange infuse olive oil
eggs - lots of them
1. Chop onions and fry until soft in olive oil.
2. Cut potatoes into slices and boil.
3. Finely chop fennel and carrots, sprinkle on sesame seeds.
4. Beat together eggs, seasonned with salt and pepper, add a little water to loosen the mixture.
5. Drain the potatoes and put into a large mixing bowl, add the onions, stir gently, then pour on the eggs.
6. Tip the eggy potato mix into olive oil, in a large frying pan. Cook over a a gentle heat for a few minutes Then place in a medium oven, under a medium grill to cook the top.
7. Finish the salads by drizzling orange infused oil and balsamic onto washed lettuce leaves.
8. Slice and avocado and add to the fennel and carrot salad, squeeze on the juice of half a lime to prevent it from browning - drizzle with avocado oil.
9. Serve, scoff.
Wednesday, 20 July 2016
Today - nectarine, apricot and strawberries. Wash, chop and zap.
1. Saute finely chopped onion until it's caramelised (you could add a sprinkle of sugar to help).
2. Mix onion into steak mince, form into burgers and refridgerate for 30 minutes.
3. Cut potatoes into wedges, toss in olive oil, and roast in hottish oven for about 45 minutes.
4. Chop onions, sautee in olive oil, add chopped mushrooms and cook through.
5. Wash and shred lettuce, lightly dress with olive oil and balsamic vinegar.
6. Fry burgers in hot pan to taste.
This was delish - I am hungry writing it up now.
The only "recipe" part is the herb and polenta encrusted courgettes - like this crispy courgette batons, but with herbs as well.
Finished in 20 minutes, if you follow these steps...
1. Wash and boil new potatoes.
2. Chop and gently fry onions in olive oil, until soft.
3. Pod beans, shred cabbage, pu over water to steam.
4. Make courgettes - in batches - drain on kitchen paper and keep warm until the rest is ready.
5. Fry steaks in HOT pan, leave to rest.
6. Drain potatoes, serve things.
Saturday, 16 July 2016
Start with the potatoes, then gently chop stuff for the salads, make the dressing and fry the salmon ... easy peasy really. Takes about an hour from walking in the door.
1. Cut potatoes into wedges, toss in olive oil and microwave for 10-15 minutes.
2. Roast wedges until they are crisped and browned - about 30 minutes.
3. Shred cabbage, peel and grate carrot, finely chop spring onions - mix together with a good pinch of fennel seeds, the juice of a lime and a splosh of olive oil. Chuck some finely sliced radish on top.
4. Halve the avodacos, remove the stone, scoop out the flesh with a spoon, and slice into wedges. Mix with halved/quartered cherry tomatoes, spritz wiwth a little lime juice, to prevent avocado from turning brown.
5. Put nachos in the bottom of the oven, turn the potato wedges over.
6. Mix natural yogurt and a splash of hot sauce (to taste), and juice of half a lime to make the dressing.
7. Sprinkle cajun seasoning on the salmon, and pan fry in a hot pan - about 3 minutes each side.
8. Shout troops from wherever they may be, serve, scoff.
Thursday, 14 July 2016
Curry spice mix
1. Cook rice - I use the adsorption method. Rice in pot, add water to 1 inch over the surface, bring to boil, slam on the lid and turn right down. Leave for 15 minutes.
2. Dhal - boil lentils. Make the tarka right at the end.
3. For the curry sautee spring onions briefly in oil, add crushed garlic and a good pinch of spice mix, add sliced mushrooms.
4. Tarka - to hot oil in a frying pan add a few curry spices and some curry leaves, and fry briefly. Pour the hot crackling mixture straight onto the lentils.
5. Finish the mushroom curry by taking it off the heat and stirring in a tablespoon of greek yogurt.
Serve with onion bahjis
Bicarbonate of soda
Oil, for frying.
1. Peel the onions and cut into fine(ish) half moons. Shake the pieces apart into a big bowl.
2. Sprinkle on salt, shake around - leave for about half an hour. This will draw the liquid, and somehow, some of the bitterness from the onions.
3. Sprinkle, and mix in, a pinch of chili flakes and of cumin seeds.
4. Add a teaspoon of bicarb and mix quickly, it will start reacting with the liquid drawn our of the onions. Add a few spoons of gram flour and mix until evenly distributed.
5. Add a couple of spoonfuls of cold water, and mix to form a batter around the onions.
6. Fry spoonfuls in oil. Don't overcrowd the pan - fry in batches - drain the bhajis on kitchen towel and keep them warm in the oven until they're all done.
Home grown broad beans were the star of the vegetable medley, matching the cavolo nero in vegetably gorgeousness. I LOVE cavolo nero.
Cooking takes under 2 hours, start to finish, but much of that time it's quietly getting on with it by itself.
1. Stab the lamb all over, inserted sliced garlic into each of the holes. You can go really quite bonkers with the garlic, I keep the slices quite chunky, so that you can see them when you carve the lamb.
2. Roast the lamb on quite a high heat for the first 20 minutes, then turn it down a bit, or move it to the lower shelf of the oven.
3. Put olive oil in a roasting tray for the potatoes, put it in the oven to heat up.
4. Peel the potatoes, and par boil. Drain well, add a couple of tablespoons of dry polenta and toss about a bit - put into the hot oil, and roast for an hour or so.
5. Now make a cup of tea and read the paper or do the crossword :) you are not needed for 40 minutes.
6. Peel and chop carrot, pod broad beans, slice cabbage. Steam the lot together (carrots on the bottom, then beans, then cabbage)
7. Have a look at the roast, it may need basting, or turning. Drain pan juices to start the gravy.
8. Make a simple gravy using meat juices and stock, or wine, thickened with cornflour (slaked in water).
9. Bring the lamb out of the oven to rest for at least 10 minutes.
10. Serve, scoff, smile.