- Phone a friend and if that does not work follow the conversation up by
- wash my hair......... normally does the trick,
- bake bread will be the next best thing
- a new, more Zen therapy is to contemplate the content of my spices rack
Chickpea, Green, Potato Curry
It is a Hugh Fearnley-Whittingstall's recipe, I am not very familiar with his work but what I know is that I shall blindly cook anything of his in the future........ so here it is and as we don't do cabbage of any kind in this household I substituted the Kale with spring onions.
340g dried chickpeas (or 2 400g tins, drained and rinsed)
1 tsp cumin seeds, plus a little extra to garnish
1 tsp coriander seeds
½ tsp mustard seeds
1 hot, dried red chilli, crumbled
1 tsp ground turmeric
2.5cm piece fresh ginger, peeled and grated
1 tbsp groundnut or sunflower oil
1 large onion, peeled, halved and finely sliced
2 cloves garlic, peeled and finely chopped
700ml chicken or vegetable stock
250g potatoes, peeled and cut into 3cm dice
150g kale (or cabbage), finely shredded -see above-
Yogurt, to serve
2 tbsp coriander leaves, chopped
Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh water, until tender, then drain. (If using tinned, just drain and rinse.)
Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes until they smell really fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.
Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a sprinkling of toasted cumin seeds and some coriander leaves.
8 pork sausages
2 onions , peeled and diced
8 juniper berries
2 bay leaves
1 tsp cumin seeds
1 tbsp cornflour
200g rindless pork belly or streaky bacon, diced
2 x 400g tins borlotti beans , drained and rinsed
Dijon mustard , to serve
1.Heat the oven to 180C/fan 160C/gas 4. Divide up the sausages but do not prick. Heat 2 tbsp of olive oil in an ovenproof casserole on a medium heat. Add the sausages and brown, turning from time to time. When they are burnished and crisp, remove to a plate.
2.In the same pan, add the onions and cook until turning transparent. Now add the juniper berries, bay leaves, cumin seeds and cornflour, mixing thoroughly to coat the onions. After a few moments, add the cider and turn the heat up to high. It should begin to take on a silky, slightly thickened texture.
3.Add the pork belly or bacon, bring to a simmer, cover then put in the oven for 1 hour and 10 minutes. Fold in the borlotti beans, season and return to the oven for 10 minutes to heat the beans through.
PER SERVING 590 kcalories, protein 30.8g, carbohydrate 29.4g, fat 37.8 g, saturated fat 11.5g, fibre 4.1g, salt 1.91 g
That was without taking into account my concentration span equivalent to that of a teenager attending Sunday lunch with the oldies, my memory which erases instead of recording and my innate scatterbrain tendencies.
Yes, I took pictures, hmm, hmm I stored them nicely, when it came to use them, did I remember what they were of? Not a chance.
Plus it is time to eat away all the winter vegetables because fairly soon we are in for a treat: lot of new recipes to create, as my friend Anne is going to meet me half way down the pedestrian-Greenwich tunnel with her wicker basket overflowing with the new season's offerings from her allotment.....may be. In the meantime what is for real is the following.
Parsnip and Shallot Thingamabob Abel & Cole's recipe
8 shallots, peeled and quartered leaving the root-end on so they don't fall apart
3 large parsnips, halved and cut into 10cm (4") lengths
1 swede, peeled and cut into batons, 1 finger’s width and length
a good squeeze of runny honey
60ml olive oil
1 small glug of white wine vinegar
1/3 mug of white wine
Salt and pepper
Saute the shallots and parsnips with a glug of olive oil in a large frying pan over medium heat for 10 minutes
drizzle with honey, sprinkle to coat and add the wine, season with salt and pepper continue to cook for 3-5 minutes until all the wine has disappeared, then add a few glugs of white wine vinegar and cook for a further 3-5 minutes until that has disappeared too.
Winter fruits with orange ricotta
200g/7oz dried figs, halved
200g/7oz dried apricots
2tbsp dried cranberries or cherries
100g/31/2oz pitted prunes
1tbsp orange flower water
For the orange ricotta
250g/8oz fresh ricotta
100g/31/2oz natural low-fat yoghurt
1tbsp orange zest, plus extra to serve
1tbsp orange flower water
2tbsp orange juice
Cut the figs and apricots into thick slices. Mix with the cranberries, prunes, sultanas, orange flower water and honey in a bowl.
Add enough boiling water to just cover and stir well. Leave overnight, until the fruit is plump and swollen.
Beat the ricotta with the yoghurt, honey, orange zest, orange flower water and orange juice. Spoon the fruits into serving bowls, saving the syrup
Top with a big spoonful of creamy orange ricotta. Drizzle with the syrup and scatter with orange zest
I'll let you in a secret: once upon a time, he sent me an Interflora bouquet for my birthday. That was the first time anybody sent me flowers let alone an incredible number of red roses and it would had been fantastic....hadn't he got the date completely wrong. The poor roses arrived a month too late as I was walking out of the door, for the airport on my way to Egypt.
Still, receiving flowers is not something you forget and in Valentine's case, unless you are really absent minded, it is a date which one is likely to get wrong.........mind you what were Valentine flowers and chocolates doing at the door step a fortnight too early?
Disclaimer: I have not been compensated in any ways for this review