I talk about it, think about it, read about it, even dream about it. a lot.
on my weirder days I fantasise about having a Alton Brown-esque tv show.
In the meantime it seemed prudent to put my weird inventions somewhere.
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Tomatoey BBQ Marinade of Love
What do you do with an unexpectedly summery Scottish day? Have an impromptu BBQ picnic in the local park (bonus if you can surprise someone you like with it on their way home from work).
Though, it being impromptu may mean some random accessorizing of your grilled food of choice - hence this ridiculous, and ridiculously tasty, marinade. Since it was eye balled in the first place, take the ratios with a generous pinch of salt and ajust to your liking:
Ingredients
1/4c Spaghetti sauce - whatever is lingering in the back of the fridge will do
1/8c Honey
1/4c Buffalo (I have an inkling I'll try taco sauce next time for a different kick)
4 bay leaves, crushed up
2 tbs paprika
olive oil
salt & pepper to taste
1-2tsp of each of the following:
Ground Cumin
Ground Coriander
Coriander Leaf/Cilantro
Thyme
Garlic (if none in your pasta sauce)
Blend all together into a gloopy mess (Saraspeak for thinner than batter but thicker than oily salad dressing).
Throw almost all of it into a ziplock or tupperware with your chosen meat (or veg).
Shake and bash it up and bit, making sure to coat the meat well.
Let sit for at least half an hour (aka while the bbq heats up), but overnight is theoretically best if you're a planner.
Once the goods are on the grill and have been turned once, add the leftover sauce you cleverly put to the side earlier to make a caramelly glaze layer.
Kung Fu Tomato Soup
I have fallen off the bandwagon. I will try harder. In the meantime, Saturday lunches are killer. So how do you make something on the brink of lame become delicious, easy, cosy, requiring very little effort and almost zero dishes? Stealthily and full of pizazz, that's how. Like Bruce fucking Lee.
Or, like this:
Ingredients
1 small onion, chopped
2 garlic cloves, chopped
1 tin chopped tomatoes
2 cups of mixed pulses (I used kidney, borlotti,pinto, green, corn for texture and colour) - cooked already (like tinned)
1/2 pepper chopped
1/2 courgette, chopped
3 tbsp italian herbs
dash white wine vinegar
a good pinch of sugar, salt and pepper to taste
1 tbsp lemon juice
(the seasoninng could be subsituted for a wad of pesto if you were feeling a bit more robust. It is a rougher, softer flavour, but still nice.)
Directions
Gently fry the onion and garlic in some oil
Add the tomatoes and veg and seasonings.
Simmer until heated through and the peppers & courgette cooked to taste.
Add the lemon juice right at the end to give it zing.
On a good day, serve with homemade garlicky croutons and a few shavings of parmasean.
Hot Super Salad
I call it a salad only because it's a light, easy, fresh lunch dish. It requires no leaves of any sort, though could be eaten with nice bread and a sharp cheese, perhaps Manchego, for an outstanding ploughman's.
Ingredients
puy lentils
vegetable stock (in roughly equal measure, like rice)
handful green beans (I used dwarf beans chopped in half here for crunch, but any will probably do)
1 garlic clove
2 tsp red wine vinegar
a sprig of fresh thyme or a generous pinch of dry
sprinkling sundried tomatoes
a few slices of chorizo, pepperoni or other spicy cured meat of your choice.
Directions
First, fry the garlic in a little oil
Add the green beans for 2-3 minutes, just to give them a burst of heat
Add the lentils, thyme, vinegar and stock (if you are lazy like I was today, a tin of ready cooked lentils and their water suit fine, just crumble in a bit of a stock cube as well)
Simmer until the lentils are cooked and the liquid is mostly gone. It should be juicy, but not dripping. Add in the roughly chopped tomatoes and meat.
You could let it sit, or even cool down and serve cold, to let the flavours mingle and work their magic - but I couldn't wait that long and was none the worse for it.
I got the idea for this from a brown lentil and tender stem broccoli recipe in Rose Prince's New English Table (which is a lovely book) - though other than the garlic and vinegar, I'm not sure it has all that much in common. they are like food cousins I suppose.
Lentil [and optional bacon] Soup
Normally I make a curry spiced red lentil soup that is to die for, but the other day I wanted something more homey. And invented this.
I think it could be just as tasty vegetarian style, but wouldn't have quite the same depth so I'd probably add a pinch of spice.
Ingredients
250g bacon, chopped up small (you can buy it readychopped as lardons here)
1 onion
2 carrots
1 parsnip
1/2 a swede (aka rutabaga)
1-2 potatoes
300g red lentils
1L vegtable or chicken stock
1.5 tsp dried sage
2 bay leaves
Chop the veg into rough bitesize chunks
Fry the bacon in some vegtable oil in a big soup pot
Add the onion and fry a bit longer
Add the veg and fry for 5 minutes
Mix in the lentils, broth and herbs and bring to a boil
Boil 5 minutes then reduce to a simmer for 30-45 minutes or until the broth is nice and thick and the veg is cooked through.
Serve with homemade sourdough bread or other sopping up ingredient of your choice. (cornbread would have been a lovely addition)
Honey & Walnut Bread
I love this bread. I keep thinking I'll vary the recipe and try something else, but I haven't yet been able to tear myself away from it's dense, rustic loveliness.
Ingredients
200g honey
300mL hot water
200g walnut pieces
500g wholemeal flour (plus extra for dusting)
10g salt
4tsp baking powder
Directions
Preheat the oven to 200C.
Divide the walnuts in half. Crush half into a rough powder - a pestle and mortar would be classic, but a processor will probably work. In my rustic, poor kitchen, I just squash repeatedly with a rolling pin. As long as they are like sawdust in the end, it doesn't matter the means.
Break the other half into small chunks with your hands or any other useful implement and set aside (half and half like this is the best of both worlds - plenty of flavour from the powder, but crunchy texture from the bits)
Pour the honey into just boiled water, blend and set aside.
In a large bowl mix the flour, salt, baking powder and walnut dust.
Fold in the walnut pieces.
Mix in the liquid until evenly combined.
On a floured surface, knead briefly into a firm dough (though it will be pretty sticky) - this is mostly just pulling and stretching and smashing it up to work the flour's gluten, it doesn't have to be pretty and it's okay if it gets everywhere.
Divide into two, shape into rounds. Flatten until about 2in high and cut deep Xs through the centre almost to the bottom (use a bread knife and gently saw, don't hack and don't push down or the dough is liable to squash everywhere).
Place on a heavy baking tray and bake for 25minutes, or until brown, crusty and the base sound hollow when tapped.
Cool on a wire rack if you possibly can. Cutting into it while still hot and moist will wreck the inner texture and make it floppy, tense and chewy -- though, I fail this step more often than not, because chewy, hot honey bread is still ambrosial.
This recipe is from The Bread Handbook, a godsend of a purchase, from the good folk at River Cottage.
This amount of sticky dough in a small kitchen can be unweildy, and this recipe can easily be halved for a quick, breakfast batch - or likewise, can be made into one giant loaf, which takes twice as long to cook, but which is satisfying to look at and slice - I have given it to many a pleasant housewarming.
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Pancakes
I think I might make the best pancakes in the world. You don't have to agree, but you should definitely try them.
Ingredients
2.5c flour
2.5 tsp baking powder
3 tbs sugar (I like caster better than granulated, but it doesn't matter much)
1/2tsp salt
2 eggs
1.5 c milk
2tbs butter
Directions
heat up a nice heavy griddle or frying pan, get it piping hot
mix the dry ingredients in a large bowl
in a separate bowl, beat the eggs and blend in the milk.
add this mixture to the dry.
melt the butter and fold into the mixture
when the pan is hot, and not a minute sooner**, spoon a big dollop of batter into the dry pan.
when the edges are firm and shiny and there are bubbles popping up, flip and cook a minute or two on the other side - hopefully the whole thing will puff up to about twice its height at this point.
Flipping will usually be sooner than you think because the face of the pancake will still look completely raw. If you wait til the whole surface is that bubbly dry-ish coating, the pancake will cook unevenly and not only with the backside be uglier, it'll be tough and chewier too.
Since I don't have a very big pan, I keep the oven on a low heat, and pop the finished cakes in there to warm while I finish the batch. then serve with nothing less than Michigan maple syrup and crispy bacon.
** in fact, waiting a few minutes can even work in your favour as it'll give the baking powder time to work it's magic and help make your pancakes super fluffy, so don't feel rushed.
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CousCous Bake
I made a Waitrose recipe that wasn't very good, so changed everything about it and made this.
Ingredients
1 onion
1 bag of quorn soya chicken pieces (or 2 chicken breasts, chopped into bits)
1 tin chickpeas
10 cherry tomatoes
1.5 tbsp cajun spice
1tsp cinnamon
2tsp paprika
1tsp chili powder
couscous (the amount depends on the size of your pan, but I'd say around 200-300g for a 13x9)
vegetable stock
lemon juice
honey
Preheat the oven to 200C.
Oil a 13x9 or equivelent ovendish
Chop the onion, and add it, the chicken, tomatoes and chickpeas to the pan. Add the spices and mix until well coated.
Roast for 10 minutes.
While it's cooking, prepare the stock - around 500mL, or enough to make your couscous.
Add a liberal dash of lemon juice and a couple of tablespoons of honey and mix well.
Take the dish out of the oven and stir the contents around to prevent sticking.
Sprinkle the couscous evenly over the dish.
Pour the stock mixture over the top and mix in a bit until the whole pan is just barely covered in liquid.
Pop back in the oven for around 20-30minutes until golden brown and the moisture has been absorbed.
Fork through and serve in big bowls with a nice salad.
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Lentil Stuffed Peppers
Ingredients
1c puy lentils (lentils verdes or green lentils will do in a pinch)
200mL vegetable stock (approximately)
pinch of oregano
3 roma peppers (these are long and thin and very sweet, but bell peppers work fine when I'm on a budget)
half a ball of mozzerella
handful torn fresh basil leaves
6 cherry tomatoes, chopped in half
Directions
preheat the oven to around 200C.
put the lentils and stock in a saucepan and bring to a boil
after 10 minutes, reduce heat and let simmer for half an hour or so - until lentils are soft and the stock is absorbed.
while they are cooking, wash and chop the peppers length ways, so you end up with 6 little boats. leave the stems on, but deseed and arrange in a casserole dish.
fill the peppers with the cooked lentils.
top with chopped tomatoes, torn mozzerella and pop in the over for half an hour or so - until the peppers are cooked and the cheese is browning nicely.
about 5 minutes from the end, add the basil to the top of each pepper (much sooner, and it will dry out and char).
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Granola
I like my granola in big, hearty clusters, so this has quite a bit of flour, sugar and butter - more like a tray bake than toasted oats - but so worth it.
Ingredients:
2.5c oats (rolled is best)
2/3c flour
1/2c loose (not packed) brown sugar
1/2tsp salt
1/2c butter (melted)
1/2c maple syrup
1c mixed nuts
3/4c mixed dried fruit
For nuts, I generally use half prechopped mixed nuts packet and half whatever I'm in the mood for. Often pecans, almonds and walnuts broken into rough bits for texture
For fruit, I'm always using berries - usually cranberries and blueberries, sometimes currants- but anything you like will do.
Directions
Preheat the oven to 325F (160C)
In a large bowl, blend the oats, flour, salt and brown sugar.
Mix in the nuts
In a separate bowl, melt the butter (microwave is fine) and combine with the maple syrup
Fold the liquid into the oat mixture.
Spread the sticky stuff out into a lined baking sheet.
Bake for 10 minutes.
turn and flip the mixture with a spatula or spoon. Add in the fruit, smooshing* it into the clusters. (the less you mix it up though, the bigger your chunks will be, so be gentle and quick)
Bake another 10 minutes til starting to get shiny, golden and toasty.
Remove from oven and let set for 5 - 10 minutes (if you can possibly wait, I burn my mouth on this even more than I did on no bakes and rice krispie treats as a kid)
* yes, smooshing is actually a very technical chef person's word.
Adapted from a few recipes on Food.com
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Veg Stew
a delicious, light supper. I first had a variation of this in the lovely Pickled Green cafe, RIP.
Ingredients:
a variety of 4-6 types of green vegtables - fresh or frozen. In spring, broad and runner bean are lovely, in winter leek and wilted spinach are a nice choice. I almost always use peas and edamame as a base
This time:
1/2 head of broccoli
1 c broad beans
1 c edamame beans
1.5 c peas
2 handfuls dwarf beans, chopped to just larger than bite size
1 small, white onion, chopped
also:
2-3 c really strong* vegetable stock
3 tbsp butter
parmesan
dried italian herbs (usually oregano, basil, maybe some thyme and sage or marjoram)
dried mint
(optional garlic)
*if I'm using stock cubes, I'll make it twice as strong as the box says, I love this broth really salty. It's an indulgence, since everything else about this meal is so ungodly healthy!
Directions:
melt the butter in a medium high heat
fry the onion or leek (and garlic)
add the frozen veg (I used almost all frozen this time, which isn't as nice, but is just as healthy) and italian herbs fry for 5 minutes
add any fresh veg and the stock
bring to a boil, then reduce to simmering for 5 minutes.
add the mint, simmer a few minutes more, until the veg is firm but cooked.
spoon in to big bowls and sprinkle with parmesan shavings.
Served best with fresh, rustic granary bread to sop up the juice.
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(back of the cupboard) Chick Pea Curry
Ingredients
Paste*:
1.5 tsp ground cumin
1.5 tsp ground coriander
.5 tsp ground ginger
.5 tsp dried garlic
1.5 tsp chili powder
1 tsp paprika
.5 tsp garam masala
.5 tsp tumeric
.5 tsp dried mint
dash lemon juice
pinch salt
1/8 c red wine vinegar
1/8 c vegetable or sunflower oil
* this is approximate at best.
1 onion
3 cloves garlic
fresh ginger (optional)
1 tinned chick peas (garbanzo beans)
1 tin chopped tomatoes
1 tin mixed beans (I used kidney, green & borlotti)
1 carrot, chopped
1 pepper, chopped
1/4c almonds, roughly chopped
sm. handful chopped coriander leaf (cilantro) - fresh is best, but dry will do
large dollop cream/yogurt (or today's inspired substitution, 2 Dairylea cheese triangles!)
Directions
Combine the dry paste ingredients in a small bowl
Blend in the liquid to make a wet paste.
In a large wok or skillet fry the onion, carrot and garlic in a bit of oil
Add the paste and simmer**
** lots of spices (not herbs) need to dry fry like this before you add anything that needs stewing. this step is totally worth it even though it seems silly.
After 2 or 3 minutes, add the tomatoes, all the beans and the almonds.
Add a half a cup of boiling water or so (until it's a bit soupy) and simmer on a medium high heat for 15-20 minutes until thick and aromatic to let the flavours blend.
add the pepper near the end to keep it's firmness, and the coriander for bite.
stir in the yogurt/cheese until creamy, heat through for a couple more minutes.
Serve piping hot with naan (I'd go with a flavoured one for this - coriander ones were lovely).
this is a conglomeration from many recipes - some found in The Best Ever Curry Cookbook, a gift from my mother many moons ago.
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