Month: September 2019

Plum Crumble

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Autumn is my favourite time of year, not just because of the colours and dark nights. What I really love are the fantastic fruit and vegetables that come into their own.

Sweet and juicy Victoria plums

I love warming, stick to your ribs comfort food at this time of year. I’ve had some really bland apple crumbles, so for a while I experimented with different versions and this is my favourite. I’ve used cinnamon, but cardamom also works really well.

Crunchy crumble and jammy fruity base.

I also added chopped dates, which adds a lovely toffee back note. The crumble has oats and nuts to add flavour and texture. It comes out of the oven with a crunchy topping and gooey jammy fruit base. I like mine with custard, but it also works well with ice cream.

Ingredients

600 Grams Plums (stones removed)

75 Grams Dates (finely chopped)

1/2 Tsp Cinnamon

100 Grams Brown Sugar

200 Grams Plain flour

100 Grams Porridge oats

50 Grams Almonds (chopped)

100 Grams Butter (cut into cubes)

Method

  1. Cut the plums in half and remove the stones
  2. Put the plums in an oven proof dish, and mix with the cinnamon and chopped dates
  3. For the crumble, you can add the flour, and butter to a food processor and mix. I couldn’t be bothered with the faff of getting the food processor out and then cleaning it. Instead I added the ingredients to a bowl and rubbed the flour and butter together
  4. When the flour, and butter are combined, add the sugar, oats and nuts and mix well
  5. Sprinkle the crumble over the fruit. Put the dish in an oven preheated to 180 degrees. Bake for 30-40 minutes, until brown and delicious

Debbie and D Rum Pot

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I’ve found another local food hero!

On a wet Friday night, I was transported to the Caribbean by Debbie and her amazing food. Partly in the name of research for my own supper club, and because I knew very little about Caribbean food, I went to Debbie’s supper club, D Rum Pot.

Debbie, after she had fed us to the point of bursting.

Debbie warmed up the evening with a rum and mango cocktail (dangerously easy to drink), and the company was great, including a couple of very glamorous ladies in their nineties!

What can I say about the food, fresh, delicious and full of flavour. I had jerk beef which was fantastic, but she also served vegan vegetable curry which was also great.

Jerk beef, flatbread, rice and corn.

The side dishes were amazing as well. Flakey flat bread, roast tomato chutney, coleslaw with a kick, and I don’t know she did to the corn but it tasted out of this world.

Coleslaw and roast tomato chutney.

Debbie and her friend Angela were fun and relaxed hosts, and we all probably ate and drank more than we meant to. Having listened to Debbie describe her home of Trinidad I definitely want to visit.

Homemade ice cream, fresh mango and sneaky shot of rum hiding in the bottom of the bowl, yum!

On a wet night, when I was tired after week at work, D Rum Pot definitely put some pep back in my step. Debbie runs the supper club but also provides outside catering. Check out D Rum Pot on Facebook.

Garlic Bread Vegetable Bake

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I did the thing I normally do when I go to a farmer’s market. I bought way too much random stuff because I thought it looked good. I got it home and then had to think what I was going to do with it.

Note to self, stop buying too much stuff at the market.

This is a scrummy mix of colours and textures. Delicious Autumn vegetables in a creamy sauce, with a little bit of heat from smoked paprika, topped with crunchy, cheesy garlic bread.

Who doesn’t like garlic bread (weirdos, that’s who). You can use any combination of vegetables you like, pumpkin, butternut squash, or green beans also work well.

Crunchy Cheesy Perfection

I tried this recipe on one of my oldest friends. I was nervous because she owns a steak restaurant and is a confirmed carnivore and got two enthusiastic thumbs up (still sorry I forgot to send you home with a doggy bag Mags, but here is the recipe as promised). Go get your comfort food on.

Ingredients

1 Tbsp Olive oil

250 Grams Brussels sprouts

150 Grams Cavelo Nero (or Kale)

1 Pepper

1 Onion

175 Grams Mushrooms

2 Courgettes

400 Grams Cream cheese

250ml Vegetable stock

1/2 Tsp Smoked paprika

Handful of parsley

25 Grams Butter

2 Cloves of garlic

50 Grams Cheddar Cheese

1 Baguette

Method

  1. Cut the bottoms of the Brussels sprouts and halve. Remove the stalks from the cavelo nero and slice. Cook the sprouts and cavelo nero in the vegetable stock for 5 minutes, until just tender
  2. Slice the courgettes, onions, mushrooms and pepper, and fry in the olive oil in a large frying pan for about 5 minutes until soft
  3. Add the sprouts, cavelo nero and vegetable stock to the frying pan. Sprinkle the smoked paprika over the vegetables, and add finely chopped parsley and cream cheese
  4. Mix until thoroughly combined
  5. Crush or mince the garlic and combine with butter
  6. Slice the baguette into 2cm slices, and spread with the garlic butter
  7. Put the vegetable mix into an oven proof dish and top with the slices of buttered baguette
  8. Top with grated cheese and bake in an oven preheated to 180 degrees, for 30 minutes until golden brown

Parsley and Almond Pesto

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I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.

I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)

Bright green and full of flavour.

Ingredients

100 Grams Almonds

25 Grams Parsley (stalks and all)

100 ml Olive oil

25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)

1 Clove of Garlic (roughly chopped)

Salt and pepper

Method

  1. In a dry frying pan toast the almonds until they are lightly browned and smell nutty
  2. Add the almonds to a food processor and blitz until the almonds look like course sand
  3. Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge

Sunnyside Supper Club?

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A friend recently suggested that I start a supper club in Belfast.

I’ve been to a couple over the years and honestly a great time at each. It was cheaper than eating in a restaurant. I met really interesting people from different walks of life and got to eat some great food.

Let me know if you think it’s a good idea. Have you been to other supper clubs, and what you thought of them. What worked, what didn’t? What you liked and what I should avoid. Maybe you run your own supper club, and if so I’d welcome any insights you might have.

I’m hoping you’ll be my focus group. So let me know what you think, and what you might like to see if I take the plunge.

Thanks

Seaneen

Homemade Granola

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Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.

I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.

Rich aand crunchy, straight from the oven.

Ingredients

250 Grams Porridge oats

100 Grams Dessicated coconut

25 Grams Sunflower seeds

25 Grams Pumpkin seeds

50 Grams Pitted dates

50 Grams almonds

100 Grams Peanut butter

3 Tbsp Maple syrup

100 Ml Vegetable oil

Team your granola up with some Greek yoghurt and fresh fruit for a quick and satisfying breakfast

Method

  1. Add all the ingredients to a bowl
  2. Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
  3. Transfer to a baking tray, and put in an oven preheated to 180 degrees
  4. Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly

Stir Fried Pork with Soba Noodles

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Stir Fried Pork with soba noodles

This is super quick, easy and delicious. I know I always bang on about visiting your local Asian supermarket, but a few cheap store cupboard essentials and you’ll have a fantastically tasty meal.

Serves 2

Ingredients

250 Grams Lean pork (I used pork loin, cut into thin strips)

1 Carrot (cut into matchsticks)

50 Grams Sugar snap peas (sliced)

1 Red pepper (sliced)

2-3 Spring onions (sliced)

1Tbsp Vegetable oil

1 Tbsp Chinese 5 spice powder

2 Cloves of garlic (minced)

2 Tbsp Soy sauce

1 Tbsp Sesame seeds

1 Red chilli pepper (finely sliced)

4cm Piece of ginger (grated)

150 Grams Dried soba noodles (Cook according to the instructions on the pack)

Method

  1. Heat a large frying pan or work and add the sesame seeds and toast until golden brown. Remove the seeds from the pan and set to one side
  2. Heat the oil in the pan on a high heat, add the pork and seal before adding the vegetables
  3. Stir the vegetables and cook for 5 minutes before adding the Chinese 5 spice powder, garlic, ginger and soy sauce
  4. Cook for a further 5 minutes before stirring in the cooked noodles
  5. Sprinkle with the toasted sesame seeds and serve