If you’re wondering what remoulade is, the best way to describe it is a fresher, less gloopy, fancier version of coleslaw.
I’m trying to support local businesses and keep my food miles down (so I don’t feel guilty about my travel miles). So I ordered a vegetable box from a local farm. The vegetables were great, but in the middle of the box was celeriac. I had eaten it before but had never cooked with it.
I decided to make remoulade, because it’s a fantastic Summer dish. This is perfect with barbecued meats, but also goes really well with fish. For vegetarians it’s a great addition to salad bowls to add some tang and texture, I also like to use it sandwiches as alternative to coleslaw. This is quick and easy to make, and will in the fridge for 3-4 days.
200 Grams Celeriac (roughly grated)
1 Large apple (roughly grated with skin left on)
Juice of half a lemon
1 Tbsp Grain mustard
3 Tbsp Mayonnaise
Remove the course outer skin of the celariac, and grate along with apple before adding to a bowl
Cover the celeriac and apple with the lemon juice.
Stir in the mustard and mayonnaise until thoroughly combined, refrigerate if not eating immediately
I’ve mentioned before that when I was a kid, my Mum wasn’t a great cook (I love you Mo, but we both know the truth). Dessert in my house was usually shop bought, and when I was really young one of favourites was tinned creamed rice with a big spoonful of jam.
Fast forward God knows how many years, and I taught myself how to cook. I was also lucky enough to go out into the world and try some amazing flavours. So I decided to try and experiment with some of my favourites. Coconut, ginger and lemon grass gives a new twist on this traditional dessert.
I like this chilled and served with mango or pineapple, but it’s also really good warm, and you can enjoy it with whatever fruit you prefer.
I used milk in this recipe, but you can substitute some of this with cream if want to make a really indulgent dessert. If you want to make a vegan version, swap cow’s milk for almond milk. I’ve tried both versions and they’re both delicious.
400 ml Can Coconut milk
250 Grams Pudding rice
40 Grams Sugar
500 ml Milk
1 Large stalk of lemon grass (kept whole but bruised)
1 Thumb sized piece of ginger
Cut your piece of ginger in half length ways, then smack your lemon grass with the back of a knife (or pot if you want get some frustration out). Bruising the lemongrass helps release the flavour. The ginger and lemon grass are kept big to make it easier to fish out when the rice pudding is cooked
Put all the ingredients in a pot with a lid and heat until just before the boil. Reduce the heat and simmer over a low heat stirring regularly. Each type of rice is different, so cook until the rice is soft. (mine took about 30 minutes). Different rices will absorb different amounts of liquid so if you think the mix is looking too dry add a little milk/water
When the rice is cooked you can scoop out the ginger and lemon grass. The rice pudding can be served hot or cold. I like it served with fruit
I was doing another scan around my kitchen cupboards for something to make, and decided on samosas.
I love a samosa, those delicious little Indian flavour bombs are usually deep fried, but these are baked to make them a little healthier. This recipe is vegan, but you can use spiced lamb as a filling. I’ve used potatoes and peas, but you swap out the peas for green beans or spinach.
The first couple of samosas will probably look a bit wonky until you get into the way of making them. Don’t panic these will still taste great, and if you don’t want to serve them then they will be the cook’s perk!
For the pastry
225 Grams Plain Flour
2 Tbsp Oil or ghee
1 Tsp Onion (Nigella) seeds (optional)
For the filling
3 Large potatoes (peeled and cut into small cubes)
1 Large onion (finely chopped)
2 Cloves of Garlic (finely chopped)
Thumb sized piece of ginger (grated)
2 Chillies, (finely chopped, you can add more or less depending on how much heat you like)
4 Tbsp Oil
100 Grams Peas (I use frozen, and let them thaw)
2 Tbsp Coriander (finely chopped)
1 Tsp Salt
Add the oil, onion seeds, and flour to a bowl and gradually add luke warm water until you have a dough. Knead for 5 minutes, and then wrap in cling film and rest in the fridge
Add 2 tablespoons of oil to a large frying pan, and add the shopped onion. Fry over a medium heat for 5 minutes, and then add the garlic, ginger, and chillies
Lower the heat and add the cubed potatoes, and a little water and simmer until potatoes are soft (you might need to add a little water as it cooks, but it should be a runny mix)
Add the peas, salt and coriander and check the seasoning before allowing to cool
Preheat your oven to 200 degrees, and line a baking sheet with parchment
Once the pastry has rested, divide it into 8 balls. On a lightly floured surface, roll out the ball into a thin circle. Cut the circle in half.
Pick up the half moon shape and wet the edges with a little water. Make a cone by pressing the edges together and fill the cone with potato mixture. Press the remaining edges together to seal the samosa, ending up with a triangle shape
Continue rolling out the pastry and filling the samosas until you are finished, placing the samosas on the baking sheet. Brush them with the remaining oil and bake for 20 minutes until golden and crispy
This might look like a lot of ingredients, but getting yourself a good spice cupboard opens up a world of food possibilities. Find a good Asian supermarket and you can do this much more cheaply than buying them from a big supermarkets.
My love for cheese that you can fry has been well documented on this blog. Add it to a fragrant and well spiced masala sauce and it’s a little slice of vegetarian heaven.
1 Onion (finely chopped)
1 Tsp Cinnamon
2 Cardamon pods
2 Cloves garlic (finely chopped)
1 Tsp Fennel seeds
3-4 cm Piece of ginger (grated)
1 Tsp Tumeric
1 Tsp Chilli Powder
1 Tsp Ground coriander
1 Tbsp Tomato puree
2 Tbsp Chopped coriander
Knob of butter
250 Grams Paneer ( cut into 2cm cubes)
2 Tbsp oil
In a large frying pan add the butter and fry the onion, then add the cinnamon, cardamon pods, cloves and fennel seeds
Cook for 5 minutes before adding the ginger and garlic, and cook for a further 5 minutes, stirring occasionally
Add the turmeric, tomato puree and chilli and fry for another minute, and 250ml hot water
Bring the sauce to just before the boil. Reduce the heat and simmer on a low heat for 20 minutes
In a non stick frying pan, heat the oil and fry the paneer until browned on all sides
Add the paneer to the sauce and cook for another 10 minutes, allowing it to absorb the flavour.
Top with chopped coriander. Serve with rice or flat breads. This keeps well in the fridge for 3-4 days
Good roast potatoes are one of life’s simple pleasures. But it is possible to improve on perfection. This is a recipe that I used to make when I student and constantly broke. It’s made from simple cheap ingredients, and tastes fantastic.
You can eat it as a side dish, but I’m more than happy to eat a big bowl of it just on its own. You can also make this with mashed potatoes and it’s still a totally amazing comfort food, but do yourself a favour and try it with roast potatoes.
1Kg Potatoes (Scrubbed with skins left on)
4-5 Large onions (Chopped)
2 Tbsp Oil
25 Grams Butter
Salt and pepper
100 Grams Cheddar Cheese (Grated), you can also use any cheese you find in the fridge.
Pre-heat your oven to 200 degrees. Cut the potatoes into 3-4 cm cubes, and toss with 1 Tbsp of oil and spread across a baking tray. Bake for 30 minutes (or until soft)
Cut the onions, I don’t cut them too finely. Heat the remaining oil and butter to a large frying pan. Add the onions and fry over a medium heat, stirring occasionally for 30-40 minutes until dark brown (not burnt) and caramalised
Spread the onions over the potatoes, and then cover with the grated cheese. Return to the oven, and bake for 15 minutes until the cheese is golden brown and bubbly
Most people from Northern Ireland will remember grandparents trying to force dulse on them as a child. If you were lucky enough to escape this and don’t know what dulse is, it’s deep purple seaweed gathered around the coast of Northern Ireland (and other places too). As a child I found it too salty, and the long strands too chewy (I wasn’t a fan).
The reason most grandparents tried to make kids eat it is because it’s amazingly good for you. It’s jam packed full of iodine, calcium, potassium, and all sorts of vitamins and anti oxidants.
I know apart from the health benefits, I’m not really selling dulse as something you can cook with. However, like the big food nerd that I am, I went on a coastal foraging day last year which was amazing, and ended with a fantastic meal cooked by Celia Sponcer (brilliant local chef). She used different seaweeds as seasoning for breads like focaccia and they were delicious, so she inspired me to try this. Dulse provides a saltiness to dishes, but also a deeper flavour that reminds you of the ozone smell you get when you’re at the coast.
In Northern Ireland dulse is sold in most greengrocers, but if you aren’t able to get hold of it you can buy it online from a lot of health food retailers or online (because it’s so good for you).
This recipe calls for buttermilk, which i never have, so if you don’t have it use ordinary milk and the juice of half a lemon (the acidity from the buttermilk/lemon juice is needed to cause the chemical reaction that makes the bread rise).
If you can’t find dulse, or aren’t brave enough to try it, this still makes really delicious and healthy bread. If you’re not using dulse replace it with 1 teaspoon of salt. It’s great served with soups, but my favourite way to enjoy this is sliced with cheese.
375 Grams Wholemeal flour
75 Grams Plain flour
1 Level Tsp Bicarbonate Soda
2 Tbsp Dulse (finely chopped)
325-350 ml Buttermilk (or use ordinary milk with the juice of half a lemon added to it)
Add the flour, bicarbonate of soda, dulse and baking powder to bowl
Stir in the butter milk/milk and lemon juice mixture until it’s s soft dough
Handle as little as possible, but make the dough into a ball
Turn onto a sheet of baking parchment
With a sharp knife, cut a cross (about one third of the depth of the dough) across the centre of the bread
Bake in an oven pre-heated to 180 degrees for 45 minutes or until the base sounds hollow when you tap it
Like everyone else I’m trying to go out as little as possible at the moment. I took a craving for fajitas and didn’t have the chicken I would normally use, or tortillas.
What I did find in the fridge was halloumi, which worked brilliantly. The saltiness of the cheese is yummy with the sweet peppers and onions, with little kick of chilli heat. I didn’t have tortillas, but I substituted these with Carribbean flat breads, I made using a recipe provided by the fantastic Debbie at D Rum Pot. Fusion cooking by accident rather than design.
The fajitas take 5 minutes to prepare, before popping in the oven. You have a delicious meal in less than 30 minutes.
200 Grams Halloumi (cut into 1,1/2 cm strips)
1 Onion (sliced)
1 Red pepper (sliced)
1 Yellow pepper (sliced)
2 Tbsp Vegetable Oil
1/2 Tsp Cumin
1 Tsp Smoked paprika (I used the hot version, but if you are using sweet paprika then use a 1/2 teaspoon, and add a 1/2 teaspoon of chilli powder
Add the spices and oil in a bowl and mix until thoroughly combined
Preheat your oven to 200 degrees
Add the chopped vegetables and halloumi, to the oil and spices and mix until coated
Transfer to a baking sheet, and bake for 15-20 minutes (or until the halloumi is golden brown)
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 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
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