Green chilli rarebit

Chilli_rarebite1

I also made chilli rarebit with large green chillies.

Enough for 2 people:

  • 2 large green chillies (deseeded and finely sliced)
  • 100g mature cheddar (finely grated)
  • 2 tbsp milk
  • 8 very small slices of rye bread (toasted)
  • Black pepper

Mash the chilli, cheese and milk together with a fork. Spread the mixture evenly over the slices of toast.

Grill until the cheese starts to brown. Dust with black pepper and serve.

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Kale pesto

This makes a generous amount for 2, or smaller portions for 3 people when served with pasta:

  • 20 walnut halvesKale_Pesto
  • 1 clove of garlic (peeled)
  • 2 tbsp good olive oil
  • 100g shredded kale (tough stalks removed)
  • 30g parmesan (grated)
  • Black pepper to taste

Grind the walnuts in a food processor. Add the garlic, olive oil, kale and parmesan. Process until fully combined to a paste. Season with black pepper.

Add to hot cooked pasta, and stir over a gentle heat, until hot. Serve.

Barley risotto with pistachios and raisins

Why do we call barley, cooked with vegetables, meat etc, ‘risotto’, when clearly ‘risotto’ refers to rice in Italian? Maybe it’s because ‘barley’ translates as ‘orzo’ in Italian, which the English speaking foodie world expects to be a very small version of pasta (made from durum wheat), which I have always seen described as ‘rice-like’. I think that probably answers the question!

This recipe is an adaptation of one appearing in the Guardian Cook Supplement on 31 January 2015. Enough for 3 people:

  • 1 tbsp olive oil
  • 1 onion (chopped)Barley_pistachio&raisin_risotto
  • 1/2 tbsp fennel seeds (toasted)
  • 1/2 tbsp sesame seeds (toasted)
  • 1/2 tbsp cumin seeds (toasted)
  • 200g pot barley
  • 1000ml vegi stock
  • Juice and zest of 1 small unwaxed lemon
  • Small bunch mint and parsley (chopped)
  • 3 tbsp pistachios (toasted and roughly chopped)
  • 3 tbsp raisins
  • Black pepper to taste

For the dressing:

  • 1 tbsp tahini (mixed with 1 tbsp water until smooth)
  • 60g yogurt
  • A pinch of sumac
  • ½ tsp harissa

Heat the oil in a heavy-based pan. Add the seeds and cook for 1 minute. Turn down the heat and add the onion. Cook for 5 minutes, stirring occasionally. Add the barley. Cook for 2 minutes, stirring occasionally.

Add the stock. Bring to the boil and simmer for about 50 minutes until the barley is ‘al dente’ (add more water during the cooking, if necessary). Add the rest of the ingredients and season to taste.

Meanwhile, mix together the dressing ingredients.

Serve with roasted vegetables (I used some previously roasted butternut squash (reheated in the microwave)).

Lentil and coconut dhal

This is good to eat on a cold winter’s day! Adapted from a recipe in Waitrose’s ‘Harvest 2015’ booklet. Enough for 4 people:

  • 1 tbsp oilLentil&Coconut_Dhal (2)
  • 1 onion (chopped)
  • 2 cloves of garlic (finely chopped)
  • 3cm cube of ginger (finely chopped)
  • 1 red chilli (deseeded and finely chopped)
  • 2 large carrots (diced)
  • 1 tbsp curry powder
  • 250g red split lentils
  • 160ml can of coconut cream
  • 550ml vegetable stock
  • 100g frozen peas
  • 50g chopped almonds
  • 2 large tomatoes (skinned, deseeded and chopped)
  • Torn fresh coriander
  • Lemon juice (to taste)
  • Flat breads (heated in accordance with the instructions on the packet)

Heat the oil in a heavy pan. Add the onion and cook gently for 5 minutes. Stir in the garlic, ginger and chilli, and continue cooking for 2 minutes. Stir in the carrots and cook for a further 2 minutes.

Add the curry powder, lentils, coconut cream and the stock. Bring to the boil and simmer (covered) for about 20 minutes (until the carrots and the lentils are soft). Take off the heat and roughly mash the mixture with a potato masher.

Add the peas and the chopped almonds, and gently cook for a further 5 minutes. Then stir in the tomatoes and add lemon juice to taste.

Sprinkle with coriander and serve with warm flat breads.

 

Baked eggs with sweet potatoes and peppers

Eggs_Sweet_Potato-TileThis is a vegetarian version of the a previous recipe (Baked eggs with peppers and chorizo).

Supper – for 2:

  • 1 large potato (peeled and cut into 1.5cm cubes)
  • 3 tbsp oil
  • 1 onion (chopped)
  • 2 cloves of garlic (crushed/finely chopped)
  • 1 red chilli (cored, deseeded and finely chopped)
  • 1 red pepper (coarsely chopped)
  • 1 green pepper (coarsely chopped)
  • Black pepper
  • 4 large eggs

Mix together all the ingredients other than the eggs, and place in a roasting dish and cook in the oven (160C (Gas Mark 3).

After about 45 minutes (when the sweet potatoes are soft), remove the roasting dish from the oven, and make four small wells in the mixture and crack an egg into each one.

Return the dish to oven and cook for a further 8 minutes or until the eggs whites are firm. Serve.

Moroccan mushrooms with couscous

This is based on a recipe I found on the BBC GoodFood website. Enough for 2:

Mushroom_chickpeas

  • Oil
  • 150g mushrooms (quartered)
  • 1 small onion (thinly sliced)
  • 1 clove garlic (finely chopped/crushed)
  • 1/3 tsp ground cinnamon
  • 2/3 tsp ground cumin
  • A pinch of chilli flakes
  • ½ 400g tin chopped tomatoes
  • ½ 410g tin chickpeas (drained)
  • 1 tsp clear honey
  • 90g couscous
  • ½ tsp harissa
  • 3 soft dried apricots (diced)
  • 20 raisins
  • 1 tbsp pine nuts
  • 130ml boiling water
  • Flat parsley (roughly chopped)

Heat 2 tbsp of oil in a saucepan. Add the mushrooms and stir constantly over a high heat until they start to soften. Set aside.

Heat a 1 tbsp oil in another saucepan. Gently cook the onion 5 minutes. Stir in the garlic, cinnamon, cumin and chilli flakes, and cook for 1 min. Then stir in the tomatoes, and simmer gently for 15 minutes.

Meanwhile, mix ½ tbsp. of oil and the harissa and stir into the couscous (in a bowl). Stir in the dried apricots, raisins and pin nuts. Pour over the boiling water, stir and then cover. Leave to stand for 7 minutes or until the liquid has been absorbed.

When the tomato mixture has simmered for 15 minutes, stir in the mushrooms, the chickpeas and honey. Bring to the boil and simmer for 5 minutes.

To serve, fluff up the couscous with a fork, and serve with the mushroom mixture, scattered with parsley.

I served this with some green beans.

 

Baked eggs with spring greens and mashed potato

Eggs_Greens1-horz

This recipe was a result using up left-overs the evening before a long Easter weekend away. Serves 2:

  • 1 tbsp oil (and extra for greasing the cooking dish)
  • 1 medium sized onion (chopped)
  • 1 clove garlic (finely chopped/crushed)
  • Mashed potato (I had about 250ml by volume)
  • 100g spring greens (washed, the stems removed, and then finely shredded and boiled in a small amount of water for 2 minutes)
  • 4 large eggs
  • 80g cheddar (coarsely grated)
  • Black pepper (to taste)
  • Hot chilli sauce (optional)

Heat the oil in a large pan. Add the onion and cook gently for 5 minutes, stirring occasionally. Stir in the garlic and cook for further 2 minutes. ‘Crumble’ in the mashed potato and then stir in the greens. Heat for 5 minutes (stirring occasionally).

Tip the contents of the pan into a large oven proof dish (large enough to contain the mixture so that there are four ‘nests’ into which the eggs can be broken). Break an egg into each nest, sprinkle the grated cheese over the top (of the mixture and eggs) and season with black pepper.

Cook in the oven at 180C (Gas Mark 4) for about 12 minutes (I did not pre-heat the oven), or until the egg whites are firm, but the yolks still runny.

I served mine with some sliced mushrooms (which happened to be in the fridge), which I cooked in 20g of butter for about 4 minutes, and then seasoned with black pepper.