I’ll start by apologising in advance to the Balinese people (undoubtedly the loveliest nation in existence). When I visited Bali previously I loved the national dish of Nasi Goreng. This is a dish of fried rice, vegetables and sometimes chicken or fish, topped with a fried egg. I’ve made the vegetarian version. I know what I’ve made isn’t 100% authentic but was the best I could do with the ingredients I had. So apologies again to the Balinese nation, but it still tasted really good.
I had dreamt of visiting Bali this year, but since Covid 19 s*it all over that plan, this is my way of recalling happier times.
This is often eaten as a breakfast dish, but can be eaten at any time of the day. The real version would have galangal. I didn’t have this, but used ginger I had in the freezer which worked well.
What makes this really tasty is the Kecap Manis, this is a thick sweet type of soy sauce used widely used in Indonesian cooking.
I’ve shown what I used for one serving, but you can increase the quantities if you’re making this for more people.
1 Cup of cold cooked white rice
1/2 Onion (finely sliced)
1 Carrot (grated)
Handful of finely sliced cabbage
1 Clove of garlic (finely sliced)
2 cm Piece of ginger (grated)
1 Tbsp Oil
1 Tbsp Kecap manis
Heat the oil in a pan, and add the vegetables, cook until softened slightly
Add the garlic, ginger and rice, and continue to fry until thoroughly heated
Stir in the kecap manis, and plate up, and top with a fried egg
I’m challenging myself to try and make better versions of stuff I haven’t been 100% happy with before, and use what’s in the house, (yes, I’m going stir crazy already).
I tried to make spicy carrot soups before and always thought the consistency was a bit weird. I think I have now cracked it. Adding a potato to the soup helps make it a much nicer creamier consistency. It’s still really healthy, and delicious served with big slabs of buttered soda bread (not as healthy given how much I enjoy butter).
1 Potato (cut into cubes)
4 Carrots (sliced)
1 Stalk of celery (chopped)
1 Onion (chopped)
1 Stock cube
1 Clove of garlic
1 Tsp Ground cumin
4-5 cm Piece of fresh ginger (grated), or 1 Tsp of ground ginger
1/2 Tsp Chilli powder (optional)
750 ml water
Salt & pepper
Heat the oil in a pot, and add the vegetables and dried spices, cook over a medium heat until the onion begin to turn clear
Crumble in the stock cube and add the water. Bring the soup to a simmer and cook for 15-20 minutes, add the garlic and fresh ginger if you are using it
Simmer for another 5 minutes, and check the seasoning
Remove from the heat and allow to cool for 5 minutes before transferring to a blender, or do what I did and use a hand blender to blitz the soup until you have a smooth soup
This takes a bit longer than my normal recipes, but since we’re all stuck at home, time is the one thing we all have plenty of.
In my bid to use up what’s been hanging around my cupboards I found some pearl barley. I was craving carbs and since selfish wingnuts have cleared the super market shelves of rice and pasta this made a nice change. It takes a bit longer to cook, but is worth the time.
I used chicken thighs with the bones left in, and removed the skin to make “chicken crackling” . I know this is probably not especially healthy but sometimes a little indulgence does no harm, it’s not like you’re going to eat it everyday. If you want to give it s miss, this still makes a really delicious and satisfying meal.
150 Grams Pearl barley
4 Large chicken thighs
10 Grams Dried mushrooms
100 Grams Fresh mushrooms
250 Grams Spring greens (you can use broccoli, spinach or any other green vegetables you like)
250 ml White wine
250 ml Chicken stock
Large sprig of rosemary (finely chopped)
2 Cloves of garlic (minced)
1 Tbsp Oil
Large knob of butter
Salt and pepper
Soak the dried mushrooms in a small amount of warm water
Heat the oil and butter in a pan
Roughly chop the onions and mushrooms. Add to the pan and fry until soft. Remove from the pan and set to one side
Remove the skin from the chicken, and set to one side
Add the chicken thighs to the pan and seal on both sides
Add the barley, dried mushrooms and the water they soaked in, wine and stock to the pan. Cover with a lid, bring to boil and simmer over s low heat for 30-40 minutes (check the cooking instructions on the packet of barley, and cook for the recommended time
Trim the chicken skin and flatten on a baking sheet before sprinkle with salt. Place another baking tin on top of the chicken skin to keep it flat and bake in an oven pre-heated to 200 degrees for 20-30minutes, or until golden brown
if using Spring greens, remove the stalks and roll up the leaves, cut these into 2cm strips
After 30 minutes of cooking, check on the barley, adding more water if necessary
Add the garlic, rosemary, and spring greens to the pan, cover again and cook for a further 10 minutes until the barley is tender and has a creamy consistency, and check the seasoning (a bit like a risotto)
Serve chicken and barley with shards of the chicken crackling, you can also crumble it across the dish
Like everyone else I’m trying to limit how much I go out at the minute. Also because some people are being eejits and stripping supermarket shelves, I’m trying to work with ingredients I already have at home.
While having a look around the cupboard I found some polenta. I bought it to try a recipe for the Italian supper club and was not really a fan of how the Italian’s use it. However, it works well in the Soul Food staple of corn bread. The American version is too sweet for my taste, so I reduced the amount of sugar.
The recipe also calls for butter milk, which I didn’t have. No problem, just add a good squeeze of lemon juice to ordinary milk for the same effect (the acid in the butter milk/lemon juice helps the chemical reaction that makes the bread rise)
I serve this with chilli, but it’s also good served alongside soups. An American friend of mine also uses left over corn bread, crumbled up over casseroles to make a crunchy topping when baked in the oven. This also freezes really well.
115 Grams Cornmeal/fine polenta
150 Grams Plain flour
1 Tsp Sugar
1 Tsp Salt
1.5 Tsp Baking powder
0.5 Tsp Bicarbonate of Soda
350 ml Butter milk (or semi skimmed milk, with a good squeeze of lemon)
50 Grams Butter
1 Onion (finely sliced)
Extra butter to grease the baking tin
Preheat the oven to 210 degrees, grease a round 23cm cake tin
Melt the butter in a frying pan, and fry the onion until translucent, and allow to cool
Add all the dry ingredients to a bowl
In a separate bowl combine the the eggs, butter milk, and fried onions (including the butter the cooked in)
Add the wet ingredients to the dry ingredients and stir well until any large lumps are gone. It’s quite a wet mixture so don’t panic
Pour the mix into your greased baking tin, and bake for 25-30 minutes. Check with a skewer or toothpick and when it comes out clean, remove from the oven and allow to cool in the tin for 10 minutes
I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.
This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.
1 Red pepper
2 Stalks celery
150 Grams Sweetcorn
400 Grams Cannelli beans (you can use whatever beans you have)
400 ml Passata
1 Tsp Ground cumin
1 Tsp Smoked paprika
1 Tsp chilli powder
2 Cloves of garlic (finely chopped)
1 Tbsp Tomato puree
1 Tbsp Olive oil
Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
Simmer over a low heat for another 10-15 minutes, until the sauce has thickened
In my quest to stop food hoarding I’m trying to work through stuff hiding in my freezer. I found a pack of sausage meat that had been been hanging about the freezer since Christmas.
I don’t usually buy sausage meat but the addition of caramelised onions and sweet apples make a scrumptious combination. I’ve included details of home made pastry, but you can use ready made short crust pastry if you prefer.
255 Grams Plain flour
100 Grams Butter (cut into small cubes)
1 Egg (beaten)
For the filling
450 Grams Sausage meat
2 Apples (cores removed, and cut into small chunks)
2 Onions (finely sliced)
1Tsp Dried thyme
1 Tbsp Oil
Salt and pepper
Add the flour and butter to a food processor and pulse until it looks like breadcrumbs (you can use the po”rubbing in method”, but a food processor is quicker
Gradually add cold water to the mix until it comes together to form a ball. Wrap in cling film, and chill in the fridge for 30 minutes
Add oil to a frying pan, add the onions and fry over a medium heat for 10 minutes until browned. Allow to cool
Add the fried onions, thyme, chopped apples, salt, pepper and sausage meat to a bowl. Combine the mix with you hands until all the ingredients are evenly distributed
Remove the pastry from the fridge and cut approximately a third off and set to one side. On a floured surface, roll out the remaining two thirds.
Grease a loose base pie tin, and then line the tin with the rolled out pastry
Add the filling, and then roll out the remain third of the pastry to form a lid
Brush the edges of the pastry lining the dish with the beaten egg. Lay the pastry lid on top and trim any pastry hanging over the edge of the tin with knife. Crimp the edges of the pie with a fork
Brush the top of the pie with beaten egg, and cut some slices in the lid to allow steam to escape
Pre heat your oven to 190 degrees, and add a baking sheet to heat as well. Put the pie dish into the baking sheet and bake the pie for 50 minutes.
Allow to cool on the tin for 5-10 minutes before removing from the tin
Hey Folks, I hope everyone is well and looking after themselves.
Sadly I have to cancel this week’s supper club. While thankfully I’m still healthy, given the current advice I think it’s not worth the risk of anyone getting sick.
Also because people are being eejits and stripping the shop shelves of basic ingredients I couldn’t guarantee being able to serve a menu I’d be happy with.
I have been in touch with anyone who had booked and refunded their payment.
I’d like to thank anyone who booked or was interested in attending for their support. As soon as we return to saner times I will definitely be running this event again and hope you can join us, (after all this social distancing I think we’ll all need a good night out).
I hope everyone stays well, and can find new and exciting ways to amuse yourselves while we’re all on lockdown. If all else fails there’s always wine!
It was the week before payday, and I was scanning round the kitchen for what I could make for dinner. I was lucky enough to find some minced lamb and frozen peas in the freezer.
This is may not be 100% authentic, but tasted great. It was even better the next day. A good spice cupboard can transform anything into a brilliant meal.
500 Grams Lamb mince
400ml Tin of tomatoes
250 Grams Frozen peas
1 Onion (Finely sliced)
2 Cloves of garlic (Minced)
4cm Piece of ginger (Grated)
1 Tsp Cinnamon
1 Tsp Cumin
1Tsp Chilli powder (optional)
1 Tsp Ground Coriander
1 Tsp Gram Masala
1 Tsp Nigella (onion) seeds
1 Tbsp Oil (flavourless, like sunflower)
Heat the oil in a pan over a medium heat. Add the sliced onion, cook for about 15 minutes, stir as needed until caramelised (this adds loads of flavour)
Take onions out of the pan and set to one side. Add the Nigella seeds to the pan cook for a for 2 minutes or until you hear them popping. Take care not to let them burn. Remove from the pan and a side with the cooked onions
Add the lamb to the pan along with the other spices, and continue cooking and stirring until the lamb is browned
Add the peas, tomatoes and onion and Nigella seeds to the pan
Simmer for 15 minutes, adding some water if it’s getting too dry.
The last couple of months have been cold, wet and sh*tty. I needed something that reminded me of sunshine, so I made this. It’s relatively easy to make, and looks impressive when you bring it to the table if you’re cooking for people.
If you’re super organised you can use this recipe to use up leftover roast vegetables. I made my own pasty, but as always you can use shop bought if you’re short on time.
Alot of people aren’t fans of goat’s cheese. If you’re one of them, you can swap it for another soft cheese like brie or camembert.
For the pastry
200 Grams Plain flour
1/4 Tsp Salt
100 Grams Butter
1 Egg yolk
(Plus 1 Egg to brush the pastry with)
Sesame or onion seeds (optional)
1 Onion (cut into 8)
1 Red pepper (cut into 8)
1 Aubergine (cut into 2-3 cm cubes)
125 Grams Soft goat’s cheese
200 Grams Cherry tomatoes still on the vine
2 Tbsp Olive oil
1 Tsp Dried oregano or thyme
Salt and pepper
Prepare the vegetables, and place them in a flat oven proof dish. Drizzle with oil and bake in an oven for 30-40 minutes until starting to chat at the edges a little. Allow to cool before using.
In a food processor, add the flour and butter and pulse until this looks like breadcrumbs (the rubbing in method if you prefer).
Add the yolk, and gradually add the cold water, mixing until the dough comes together in a ball. Cover with cling film and refrigerate for 30 minutes
After chilling, allow the pastry to come to room temperature. Roll the pastry out in as neat a circle as possible, place on a sheet of baking parchment, and then lay on a baking sheet
Break up the goat’s cheese and sprinkle across the centre of the pastry, leaving an edge of 3-4cm around the pastry
Top the goat’s cheese with roast vegetables (having squeezed out any liquid). Top with the vine tomatoes
Brush the edges of the pastry with beaten egg. Gently fold in the edges of the pastry and pleat the pastry to create a crust for the galette
Brush the exposed pastry with beaten egg, and sprinkle the pastry with sesame or onion seeds for some extra colour and flavour.
Bake in an oven pre-heated to 180 degrees for 30-40 minutes until golden brown. Serve with salad