Fast, Cheap and Good

Manngchi Hi

2012-01-13T00:20:00.000Z

The wonders of the internet that can transport you to another country so different and so strange to your own....
I have been flirting with Korean food for a bit now.... I have been pondering on how do you make kimchi? Just how different is it to the 'normal' Japanese or Chinese cuisine? (You will have to bear with me here... English cuisine is just so bland compared to other far flung places - so all Koreans out there - excuse my ignorance). Any new ingredients that I need to know about? (Hey, I love innovation and surprise within my restricted vegetarian/pescatarian diet)... so finding such an awe inspiring exponent of Korean cuisine has been a god-send. I can feel confident in creating my own kimchi (fermented chilli cabbage really) and intrigued by this recipe for pine nut porridge (check out the link). I think I will be coming back here often.

Check out Manngchi on - http://www.maangchi.com

Chickpeas with Swiss Chard - Inzimino di Ceci

2011-08-08T23:37:00.000+01:00

With the abundance of Swiss Chard on my allotment I thought I would resurrect an old favourite of mine - Chickpeas with Swiss Chard. This a River Cafe recipe that can never fail. I imagine originally it was a vegetable accompaniment but it is so versatile - eat on it's own, make a little more 'saucy' and it turns into pasta sauce. Delicious. So thank you River Cafe to bring this delight of a dish. I have changed some elements just in case you do not have any 'tomato sauce' hanging around.

175g dried chickpeas soaked overnight or a tin of pre-cooked chickpeas
1 large garlic clove peeled
6 tablespoons olive oil
900g swiss chard leaves washed with large stems removed (I personally keep the stems and chop into small pieces - depends on how much you love Swiss Chard)
sea salt and freshly ground black pepper
1 medium red onion peeled and coarsely chopped
2 medium carrots peeled and cut into small pieces
2 dried chillies crumbled
250ml white wine
2 tablespoons tomato sauce or about 1/2 a tin of tomatoes (not quite as good but definitely cuts the mustard)
3 handfuls flat leaf parsley
2 tablespoons lemon juice
extra virgin olive oil

If you are using dried chickpeas, soak them in a generous amount of water overnight.
Drain the chickpeas and place in a saucepan with water to cover add the garlic and 1 tablespoon of the olive oil.
Bring to the boil then simmer for 45 minutes or until tender.
Keen in their liquid until ready to use.
Blanch the chard and chop coarsely.
Heat the remaining olive oil in a large pan over medium heat add the onion and carrot and cook slowly for 15 minutes or until the carrots are tender. If you are using the stems put in now.
Season with salt pepper and the chilli.
Pour in the wine and reduce almost completely.
Add the tomato sauce or tinned tomatoes and reduce until very thick.
Add the chard and chickpeas and mix.
Season and cook for 10 minutes.
Chop two thirds of the parsley leaves and add to the mixture with the lemon juice.
Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.

I want to enthuse a little about Swiss Chard. This vegetable rarely hits the shops because frankly after about a day or two it does not keep well. If you ever get giving any do use it immediately - and that is how you will probably get some from an allotment holder.... It is so easy to grow and managed properly can give you Swiss Chard all the year around. Saying that I did get sick of once when I had ever day for a week.

I find it goes exceptionally well with couscous and if you add cheese all the better. Seek out your vegetable growing friends now and grab some.

Liverpool Supper Club

2011-08-08T23:29:00.001+01:00

I have just found another reason to go Liverpool - the Liverpool Supper Club - a bi-monthly secret supper club.

Don't know about supper club - well they are underground restaurants where ordinary folks just open up their homes and invite the select few to try culinary delights. So if you are a foodie this is right up your street.

The launch event is very soon and I know it will be a great evening. Find out more on their website. Check out the blog as well - some great reviews of some local (to Somerset) eateries.

Makes me want to pick up my kitchen knife and get chopping!

How Low Can You Go?

2011-06-03T18:10:00.000+01:00

If you are interested in reducing your food miles then go no further than http://zerofoodmilesdiet.blogspot.com/. The idea for this wonderful blog came out of a local Transition meeting around food. Increasingly people are concerned with food security and the monopoly that the large supermarkets have over our markets. Wouldn't it make sense to grow more of your own veg and source produce locally and then what do you do with it!

How low can you go?

Squash Risotto and Kale

2011-06-01T23:10:00.000+01:00

Plate full of squash cut into cubes - this is a rough estimate
5 or 6 large leaves of kale de-stemmed and roughly cut into strips
1 Onion (finely chopped)
Vegetable stock
Risotto rice (try to get the best you can)
Glass of white
Parmesan cheese
A good grind of pepper
(serves 2)

Taking a large saucepan fry the chopped onion gently for about 5 to 10 minutes.
Take the chopped squash and add to the onions. Cook on for 4 or 5 minutes.
In a separate pan heat up your vegetable stock.... I tend to use one stock cube and about a 500 ml of water... this is approximate - you will have to experiment.
Add your risotto rice to the squashand onion and stir through.
Start adding your vegetable stock to the rice a little at a time stirring constantly. Let the stock reduce down and when the mixture begins to stick a little to the bottom add more stock gradually.
Keep on adding the stock ladle by ladle and stirring constantly. After about 15 minutes or maybe more - risotto is not an exact science - your rice should be reaching the correct consistency - the grains or rice should be soft.
Towards the end of cooking take your kale and place in a saucepan with some oil that has been pre-heated on a quite high heat. Cook until the kale is quite crispy (but not burnt) and drain on some kitchen paper.
Back to the risotto, give a good stir and add the glass of wine.
Keep stirring for about 3 minutes.
If you are using cheese grate a good handful and stir into the risotto with a good grind of pepper.
Plate up and decorate with the crispy kale and a little grated cheese if you are using that.

Potato Cakes

2011-05-21T01:06:00.000+01:00

We move to Latin America, the home of the potato, to sample a great dish from my Latin American Vegetarian Cookery book by David Scott and Eve Bletcher - Potato Cakes or Llapingachos from Ecuador. LATIN AMERICAN VEGETARIAN COOKERY.

Now I have cooked quite frequently from this book but I never tried this wonderful recipe.

Serves 4

900g potatoes, peeled and thickly sliced
salt
2 medium onions, peeled and finely diced
50g butter
225g Cheddar cheese, grated
veg oil

Cook the potatoes until tender in boiling water, drain and mash.
Saute the onions in the butter until softened.
Stir the onions and cheese into the mashed potato and mix well.
Form the mixture into 12 flat patties about 2.5 cm thick.
Set aside in the fridge for 3- minutes.
Shallow fry the potato cakes, in batches, until golden brown on both side.
You can instead put on greased baking sheet and brown under the grill.

I served it with a lightly chill-fied vegetable mixture with courgettes and sweetcorn. Arrange the potato cakes on the plate and place a good scoop full over them. Scatter some cheese over.

Bridgewater Beans

2011-05-19T01:56:00.000+01:00

I am catching up with all my food blog writing.... I have all these wonderful pictures and no words... so here goes.

Bridgewater Beans are a revelation. I was giving these beans by someone from Frome who in turn got them from the Heritage Seed Library who got them from an old bloke in Bridgewater... hence the name. They are in fact a type of French climbing pole bean that are excellent for keeping for the cupboard in winter. I found that they were excellent fresh or store cupboard kept for my perennial favourite re-fried beans (a mexican dish that accompanies tortilla or tacos). I was very impressed. So impressed, I didn't take a picture. So impressed was I that I thought they were superior to pinto beans (Mexicans all over the world are swooning in disbelief, I know!)

Head out to your local seed swap and see if you can grab a few of these great beans. And next season I will take a picture!

Perennial Vegetables

2011-05-19T00:53:00.000+01:00

Rarely has the Radio 4 Food Programme been so enlightening as a recent episode on perennial vegetables and forest gardening. Mark Diacono's Otter Farm featured with it's mix of fruit trees and bushes and perennial vegetables. An inspiration. I have been moving in this direction for a time now. Less digging, more serious preparing of the ground to contemplation of planting arrangements and a serious re-consideration of what I plant.

Listen to the Food Programme at http://www.bbc.co.uk/programmes/b010xy3g#synopsis

Check out Mark Diacono's wonderful blog at
http://www.otterfarmblog.co.uk/

Thai Green Curry

2011-04-10T00:45:00.000+01:00

This is the freshest, zingyist recipe I know and great for parties, and barbies! I've seen people pounce on my curry sauce and lather it all over their meats to cook on the open fire. It is great with coconut milk and makes a mean main meal with vegetables, or prawns or chicken (of course I don't know what the chicken is like but it is totally pukka with veggies and/or prawns, tofu).

This is recipe that you really do need a food blender - it makes life so much easier.

Really do not have a clue about quantities but don't worry... it is up to you to play around with the ingredients to give you the combinations you love.

1 big bunch of coriander (and when I say big I mean those enormous bunches you get in Asian supermarkets)
1 big bunch of basil
2 green chillies, sliced - seeds and all
1 lemongrass, sliced
2/3 garlic cloves
Great big wodge of ginger, peeled and chopped roughly
If you can get them 1/2 kaffir lime leaves (bit difficult to get and most of the time I do not have and it is still good)
Lots of olive oil

Place the ingredients gradually into a food blender with the olive oil. Don't try and cram in too much at a time.
Give the mixture a good zizz to create a smooth paste.
Yes it was that easy... the curry paste keeps in the fridge for about a week if you cover it in oil.

Now literally cook up some vegetables or prawns or tofu or whatever you are using and add the curry paste. Add a tin of coconut milk to make it into a scrumptious meal.

Courgette Soup

2010-08-23T16:21:00.001+01:00

So many courgettes and so little time to eat them. It almost seems like daily I am going up to my allotment and gathering courgettes. Finding those that got away and escaped your notice and turned into enormous super courgettes.

Here is a great recipe for those courgettes that got too big; courgette soup. Delicious, fresh and so satisfying. Actually mine was so thick it was more like a salsa.... mmm... maybe I could add it to something!

Serves 2 large helpings

1 large supersize courgette - cut into cubes
4 large tomatoes - quartered
1 onion roughly chopped
Olive oil for cooking
Seasoning

Fry the onion in a little oil until just transparent and add the courgette.
Cook for about 10 minutes and then add the tomatoes and cook for a further 5 to 10 minutes. We are looking at the courgettes being cooked through but still retaining some of that raw freshness.
Whizz it all up in a blender - you can keep a few cubes of courgettes behind to give the soup some different texture.
Serve with the courgette cubes. You can add some basil to the mix; especially if the courgette so large and you need to add some more flavouring. Sprinkle a little pepper and serve.

So simple and quick. Excellent for a light lunch.

Food In Jars

2010-08-14T00:09:00.000+01:00

I just had to flag up this great website that has been a source of inspiration in my preserving escapades. It is great to know that I am joining the ranks of the avid preservers out there. They have taught me that you can preserve and pickle near nigh everything, even to pickling cherries. I am so excited about this I will probably try it next year but I may just diversify with blackberries. Hmmm, intriguing! Out of my way, I'm off berrying.

Anyway mosey on down to Food In Jars and join in the pickle and preserving frenzy.

Celebrating Abundance: Blackcurrants

2010-08-13T23:42:00.001+01:00

I seem to be inundated with fruit. I mean I am literally swimming in fruit. Let me get this clear.... it is summer and we have tons of fruit. People are going around saying... please take my fruit... gooseberries - take them! Cherries... they are falling from the bowers. Blackcurrants - we have currents the size of cherries! Phew!

So this has been the season of bottling, preserving and generally trying to keep this fruit for the barren months of the winter. So expect lots of recipes in the next coming month or so involving this abundance of fruit....

But just what to do with so many blackcurrants - why blackcurrant jam of course!

1kg of blackcurrants
400ml of water
1.5 kg jam sugar

Place the blackcurrants, and water in a pan. Bring to the boil and let simmer for around 10 minutes.
Add the sugar and bring to the boil.
Boil for about 5 minutes.
Now comes the tricky part - the testing. Put a small plate in the fridge for a couple of minutes. Take it out and put a teaspoon of the mixture on it. Place back in the fridge. After 2 mins test it by moving it with your finger. If the mixture has started to set and has a visible skin on it that wrinkles when you push it, then it’s ready. If not repeat the test with a new teaspoon of the still boiling mixture.
Once the mixture has attained the setting point take it off the boil and pour into jars that have been sterilized in boiling water. Usually I wash the jars in hot, soapy water, rinse and place in a cold oven. Put the oven on a low heat and warm for about 15 minutes.... actually it is a good idea to prepare your jars before hand and have them already to whip out of the oven.
I fill the jars right to the top and place a little wax disk on top (you can buy these in many cookshops). Place the top on and leave to cool. You should see the little 'button' on the jam jars pushed in once the jam is cooled. If it isn't don't worry too much just use that jam first. (Of course that will unlucky if they all fail to work).

This is Ambrose's jam and he is not amused.

The Great Big Veg Challenge

2010-07-26T11:56:00.002+01:00

Had to flag up this wonderful site catalogueing the trials of a mother to get her vegetable hating son to try new vegetables... in fact they have worked through the alphabet including daikon and plaintain..... wow! And now it is a book as well.

Goosegogs - yeah!

2010-07-16T23:16:00.006+01:00

Goooooseberries..... oooh. Those luscious, tart, scrummy fruit that you either love or hate. Personally I love them and with people literally begging you to take them - well how can I say no. I have to thank my fellow allotmenteer Jan for forcing some fruit on me.... so what can you do with gooseberries.... make jam - oh yes- done that...

But what is even better.... ice cream. More specifically gooseberry and elderflower ice cream. This is a marvellous recipe that is amazingly creamy but has the right amount of tartness to make this a refreshing dessert. The recipe is from Delia Smith.... (I never thought I would ever follow one of her recipes but this one is surprisingly good - try it!)

http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/ice-cream/gooseberry-and-elderflower-ice-cream.html

World Cup Special: Spain - Ajo Blanco

2010-07-08T22:58:00.008+01:00

For the Final we thought we would try some Spanish classics.... ajo blanco - a white gazpacho, garbanzos con espinacas (chickpeas and spinach), patatas bravas (potatoes in spicy tomato sauce) amongst others.

Ajo Blanco is an ancient chilled soup of almonds and garlic from Malaga. It was thought to have been brought in by the Moors in the 8th century who adored almonds. It was used to hydrate and provide an antiseptic protection - very useful to working in the hot southern Spanish climate.

Browsing around the internets I found this marvellous story about the introduction of almonds into Spain..... Al Mutamid, a Caliph of Cordoba surrounded his city with almond trees after his Christian wife from Northern Europe wept for the snows of her homeland. Secretly the Caliph planted the whole plain with almonds so that every year the blossom would transport his wife of the homeland she pined for. Something to bear in mind whilst preparing this meal.

Serves 4

225g whole blanched almonds
750ml iced water
75g stale white bread, crusts removed and soaked in water
3 cloves of garlic, crushed
Olive oil
3 tbsp sherry vinegar
200g white grapes
Seasoning

1. Grind the almonds in a food processor.
2. Add 5 tbsp of iced water and form a paste just thick enough to turn the paste in on itself.
3. Squeeze bread of excess water and add to the almonds with the garlic.
4. Combine until smooth....
5 . Add olive oil and gradually pour in rest of iced water. It should turn out like single cream.
6. Transfer to a bowl and season with sherry vinegar and salt.
7. Chill the soup for at least an hour.
8. Before serving check the seasoning and ladle into bowls and distribute the grapes.

Score: Food: 3, Game: 2 - a disappointing game even though Spain eventually won through. Our food was far more interesting than the rather boring match.

World Cup Special: Ghana - Groundnut Stew

2010-07-02T23:51:00.006+01:00

The Ghanian groundnut stew is normally served with chicken but we thought we would do a vegetarian version with beans instead.

Serves 2/3

1 tbsp vegetable oil
1 medium onions, chopped
1 carrots, chopped
1/2 green pepper, chopped
1/2 can tomatoes
1 can of beans - preferably black beans but can use red kidney beans
1 teaspoon salt
1 tsp cayenne pepper
2 tbsp chunky peanut butter

Measure oil into a large saucepan and heat over medium-high heat.
Add the onions and carrots and sauté, until vegetables are softened.
Add green pepper and continue cooking a about 5 more minutes.
Stir in canned tomatoes with liquid (do not drain them), canned beans, salt, and cayenne pepper. Lower heat, cover, and simmer about 15 minutes.
Stir in peanut butter and continue simmering, covered for 10 more minutes. Serve hot with rice and sprinkle with parsley....

Score: Food 2 Game 4 (great food but an even better game.... I am devastated that Ghana were knocked out under the circumstances but it did make for an exciting game).

Palestinian Lentil Soup

2010-07-01T00:55:00.006+01:00

I came across this recipe whilst down the Green Scythe Fair and was determined to try it; a wonderful array of sharp and earthy notes. Filling, and healthy.

Serves 2/3

1/2 mug of red lentils
Onion finely chopped
2 cloves of garlic finely chopped
1 tbsp cumin
1/2 tsp of ground coriander seeds
1/4 tsp ground tumeric
Pinch of cinnamon
Water so soup does not run dry
1/2 mug of basmati rice
Juice of lemon
Chopped flat leaf parsley
Olive Oil

1. Fry the onion until slightly golden and then add the garlic.
2. Add the spices - the coriander and cumin seeds, and cinnamon.
3. Fry the spices to intensify the flavours and then add the lentil and enough water to make into a soup.
4. Cook for about 15 minutes and then add the basmatic rice.
5. Bring to the boil and then simmer for 10 to 15 minutes.
6. Combine the juiced lemon, parsley and olive oil and mix throughly. You can do this in an old jam jar.
7. Serve the soup by ladling it out and stirring in some of the lemon/parsley/olive oil mixture.

World Cup Special: Mexico - Refried Beans

2010-06-30T10:12:00.013+01:00

Out of the group stages now and I thought I would go down memory lane and resurrect my refried beans recipe for a real taste of Mexico. I was taught this dish by a Welsh Dane - Jens.... thanks there for a very successful recipe that is a great hit at parties. People love it - well apart from some Italian students.

Re-fried Beans (Easy Style) - Serves 2/3

Tin of red kidney beans though you can use black beans as well
2 cloves of garlic finely chopped
2/3 bay leaves
Cooking oil - use vegetable or olive oil
Seasoning

Gently fry the garlic on a low heat in a frying pan.
Drain the beans but reserve the liquid.
Add the beans to the garlic and gently stir around. Add liquid from the can if needed.
Add the bay leaves and leave to cook for about 30 minutes.... adding liquid from the can and additional water.
After about 30 minutes mash the beans with the back of a fork leaving some whole.
Remove the bay leaves and serve with warmed tortilla, chilli salsa, grated cheese, sour cream and guacamole.
The name suggests that you need to cook it once and then re-fry. Well it is true that this does taste better if you cook it and then re-fry the next day but it is not absolutely necessary. (I can hear Mexican cooks turning in their graves as I speak)

Chilli Salsa (raw style)

I came across this recipe many, many years ago when I was looking for authentic salsas from South America.... this is a very easy and potent recipe.

1 strong chilli finely chopped
1 shallot finely chopped
2/3 tomatoes finely chopped
Seasoning
Little oil

Just combine all the ingredients and season lightly. Simple.

Score: Food: 5 Score: 3 (great game but sad to see Mexico kicked out the World Cup)

Elderflower Champagne

2010-06-30T09:54:00.007+01:00

Elderflower season again and I was determined to make some elderflower champagne..... well I made our first batch about a week ago and it is ready.... cracked open the plastic bottle and enjoyed the fizzy delights. Not completely a success.... slightly yeasty but not unpleasant.... well it was tasty enough to make a second batch which is gently fermenting as I write.

The recipe is from the Hugh Fearnley-Whittingstall's great programme.

World Cup Special: Denmark/Japan - Danish Sushi

2010-06-30T08:15:00.007+01:00

I know. A flight of fancy indeed. But I just wanted to play! I had a hankering for sushi and my friend wanted herring! So what could come more naturally than Danish Sushi. Thinking back on some the techniques and ingredients I need to come back to sushi at some point. So forgive the glossing over of the way I created my sushi rolls but it deserves it's own post.

Sushi Rice

250g of sushi rice
Double the amount of water
Sushi Seasoning
Salt to taste

Boil the rice and then return to a simmer with a cover until the rice is cooked and the water evaporated (about 10 to 15 minutes). You might need to strain the rice.
Allow the rice to cool.
Add about 2 to 3 tbsp of the sushi seasoning. This will allow the rice to stick together.

Danish Sushi Rolls (Maki)

Prepared sushi rice
Nori seaweed sheets
Pickled herring
Grav laks (or Gravlax as I got the Swedish version - but not much in it)
Couple of asparagus spears
1 large carrot - cut finely in little sticks
Tiny nasturtium leaves to garnish
Wasabi (you can buy little tubs in many supermarkets nowadays)

Now comes the messy bit.... Clear a surface on your worktop.
Blanch the asparagus and carrot. Cool when tender.
If you have a sushi roll mat lay it out but you can use some baking paper.
Lay out your nori sheet and spread a layer of sushi rice over the sheet. Try to cover about the majority of the sheet with the rice but leave about 2 cm on one side.
About 2 cm in from the side lay a line of filling. I made up some herring versions, some grav laks, and couple that were just vegetables. You can mix it up a bit or experiment with other ingredients. (I will come back to sushi rolls at some point but this video is excellent - http://www.youtube.com/watch?v=_nfEYUHtlLY).
Roll up the maki.
Cut the roll into bite-sized pieces.

Danish Nigiri

Sushi rice
Pretty much all the ingredients above

I happen to have a nigiri maker that I purchased in a Japanese supermarket some time ago but you can mould the sushi rice yourself (though it is a bit more difficult).
Fill your nigiri maker with rice and press the top on the mixture packing the rice tightly in the mould.
Gently ease the little nigiri out of the mould.
For the fish I dabbed a spot of wasabi onto the top and placed a bite-sized piece of fish on.
Garnish with a nasturtium leaf.
For the vegetables I cut them to the size of the nigiri and placed an asparagus spear and a couple carrot sticks on the top of the nigiri.
Cut a strand of nori seaweed and wrap around the vegetables and nigiri. This ties the vegetables to the top of the nigiri.

Danish Nigiri (a variation)

Thin slices of rye bread (I used pumpernickel)
Cream cheese
Grav laks
Herring
Seasoning

Cut the rye bread into 2 by 5 cm rectangles.
Spread some cream cheese on one rectangle and sandwich with another rectangle of rye bread.
Place a slice of grav laks or herring on top and serve!

Score: Food: 2 Game: 3 (even though I only got to see some of the goals as I was busy making this.)

Nomo

2010-06-20T01:57:00.004+01:00

Such inspiration.... whilst researching my next escapade into World Cup cooking I chanced upon a Danish restaurant Noma who recently knocked El Bulli off the world's best restaurant award.
René Redzepi, the head chef, believes in locally sourcing his food and surprise, surprise is a food forager..... local berries, vegetables, fish and the like..... the man even uses chickweed!

One of his most famous dishes is 'Vegetables in Soil' - baby carrots, radishes, leeks and celeriac served on 'soil' (actually a combination of malt flour, hazelnut flour, melted butter and beer). He takes challenging ingredients like pike, unripe elderberries and cabbage stems and concocts a beautiful array of dishes. Frankly anyone that can use my favourite vegetable as a child (cabbage stems) has to stand out for me.

Have a look at just some of the reviews of this wonderful Nordic Mad (danish for food).....

verygoodfood
times review

Ode to Nasturtium

2010-06-20T01:02:00.008+01:00

I thought I would write about one of my favourite salad leaves; nasturtium. You find these plants growing in peoples front gardens; always a favourite for their displays of colour in rich oranges and yellows. But you also eat them...

Nasturtiums have the lovely peppery taste reminiscent of watercress but with frankly a flowery taste. They are great to add to any salad during the summer.

You can also pickle the seeds to make something akin to capers. Find a great recipe on The Cottage Smallholder. Something that I might try for the future.

It originated in Peru apparently where it was used to treat skin wounds and later it was used to treat scurvy because of the high vitamin C content. A versitile plant indeed!

World Cup Special: Cameroon - Fried Fish in Peanut Sauce

2010-06-19T23:58:00.010+01:00

Ahh! Finally some African food.... This World Cup is so inspiring... you get to try so many dishes. This time our trek leads us to Cameroon. I read online that:

In general, the Cameroonian diet is characterized by bland, starchy foods that are eaten with spicy (often very hot) sauces. Meat on skewers, fried and roasted fish, curries and peppery soups are common dishes.

Sounds good.... maybe some fish.... try some cassava.... nice and hot. We were not expecting such a success though! This is delicious food that is relatively easy to make.

Fried Fish in Peanut Sauce

Serves 2

Palm oil but you can use peanut or some vegetable oil.
2 fillets of sea bream
2/3 cloves of garlic finely chopped
one spoonful coriander
one-half spoonful ground ginger
one-half spoonful nutmeg, grated
salt
black pepper
smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish (we used oyster sauce?)
peanut oil
1 onion, finely sliced
1 to 3 chilli peppers, chopped
one cup peanut butter (natural or homemade) - we used raw peanuts that we crushed in a pestle and mortar

Heat a few spoonfuls of oil in a pan
Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish) if you have it....
In a saucepan bring four cups of water to a boil. Add the spices and ground dried shrimp (or fish) or oyster sauce in our case. Reduce heat and let simmer.
Heat a few spoonfuls of peanut oil in a clean pan. Fry onion and remaining garlic until browned.
Add chilli pepper. Reduce heat.
Add the fried fish to the onion-garlic mixture.
Strain broth if using the dried shirmp. Add the peanut butter or in our case crushed peanuts. Stir in and thicken the sauce.
Pour the thickened sauce into thepan over the fish and onions. Add remaining dried shrimp (of fish) if you are using. Simmer together for a few minutes.

Coconut Jolofe Rice

1 Onion, chopped
2 tablespoons peanut oil
4 tomatoes, peeled and chopped
1 teaspoon tomato puree
1 chilli pepper, sliced finely
1/2 tin coconut milk
2 carrots, peeled and diced
1 small slice ginger, finely chopped
1 bayleaf
1 mug of long-grain rice, washed
Salt and pepper to taste

Fry the Onion in hot oil, in a large saucepan, for a few minutes.
Add the tomatoes and tomato puree for about 6 minutes.
Stir in the coconut milk and continue to cook until the mixture is reduced and thick.
Add the carrots, hot pepper, ginger, bay leaf and salt.
Bring to the boil, and add the rice.
Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. You might need to add more coconut milk or water to keep it from sticking to the bottom of the pan.

Mashed Cassava with Garlic

1 cassava root, peeled and chopped roughly
1/2 bulb of garlic
nutmeg
milk
butter

Roast the garlic in the oven for about 20 minutes (190C).
Boil the cassava for 20 minutes or until soft.
Drain the cassava and mash - very much how you would mash potato.
Take your roasted garlic and squeeze out each of the garlic cloves into the mash.
Mash some more and add milk and butter to make a good smooth mash.
Grate a tiny bit of nutmeg into the mash.

Score: Food: 4 Game: 2 (we actually only heard the game after spending so much time in creating this feast but it did sound like an exciting game.

Broad Bean Falafel

2010-06-17T18:30:00.011+01:00

A variation on the good old fashioned falafel. When you have a glut of broad beans it is difficult to know just what to do with them. This is a great way to use some of that seasonal veg.

Makes 14 small falafel

100g broad beans shelled and skinned
200g cooked chickpeas
1 small onion finely chopped.
2 garlic cloves
Handful of Italian flat-leaf parsley
Handful of coriander
1 tsp ground cumin
Pinch of chilli flakes
3 tbsp water
Oil for frying.

Add the onion, garlic, parsley, coriander, cumin, chilli and salt to the beans and chickpeas. Puree and add the water and pulse until the mixture is gritty but fine and green. Scrape the paste into a bowl.
In a small heavy pot or wok heat 6cm of oil to 180C. Scoop the mixture into the palm of your hand and fashion into little flying saucers. Spoon into the hot oil and fry for about 2 minutes in small batches until crisp and brown, then drain on paper towels.

Or try baking the falafel in a hot oven, making sure to baste them once with oil.

World Cup Special: Korea - Seasoned Spinach

2010-06-17T14:13:00.008+01:00

These World Cup Specials are coming thick and fast..... this time Korea.... well North Korea were playing Brazil and of course we needed to see Brazil play with a Korean meal.... yes, mmm! The reason I wanted to try Korean food is because of that mysterious dish Kim Chee.... a fermented cabbage dish that is supposed to be delicious. Well, Kim Chee takes a few days to ferment and be tasty and we were just not organised..... so a hasty replacement needed to be found. I will come back to Kim Chee very soon! So, seasoned spinach steps in to the breach. A simple dish with sesame seed oil, sesame seeds and soy sauce. Except it was too simple. So I added all the vegetables I had around; asparagus, and broad beans. Delicious. This uses the recipe from http://koreanrecipes.org/seasoned-spinach-korean-2/ but I drastically altered the ingredients....

Serves 2

couple good handfuls of fresh small flat-leaf spinach
Bunch of asparagus
1/2 pound of broad beans (unshelled)
2 Tbs soy sauce
1 tsp sugar
1 1/2 tsps crushed sesame seeds
1 Tbs sesame oil
1 finely sliced onion
1 tsp vinegar (optional)
Salt Red pepper threads (optional)

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and vinegar.
Bring large pot lightly salted water to boil. Add spinach, , and immerse only until leaves turn bright green.
Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible.
Take the tips of the asparagus and keep separate. Using the rest of the asparagus finely chop.
Shell the broad beans... I also took the broad bean skins off for a milder taste.
In a separate pan gently fry the onion for about 5 minutes and then add the finely chopped asparagus.
Gently blanch the asparagus tips and add to the rest of the asparagus and onion. Add the broad beans and gently fry for about 2 minutes. Add the blanched spinach.
Put mixture in a bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serve with a healthy serving of noodles.

And the scores: Game: 3 Food: 3 (hmm both the game and the food were good!)