Posts Tagged ‘Onion’
Tuesday, January 31st, 2012
Its as cold as a witches tit here in London at the moment. The kind of cold that gets into your bones, and wont shift until it’s made to. Which is where this chorizo and chickpea stew comes in. A bit of a riff on the Spicy Spanish Stew I do, this is hotter, spicier, smokier and has all the ingredients to give you that Ready Brek glow, but without having to shovel some unpleasant gruel down your neck.
I use Brindisa’s picante chorizo, as I like it the best, but you can use whichever cooking chorizo floats your boat. Don’t use the salami like cured stuff, as it doesn’t really work for this recipe. Lets crack on.
Ingredients (serves 3-4)
6 cooking chorizo
1 onion, finely chopped
3 cloves garlic, finely chopped
1 medium hot red chilli, de-seeded and finely chopped
1 tsp smoked paprika
1 tsp maras biberi
1 tin of chopped tomatoes (400g)
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Tags: Brindisa, Chickpea, Chilli, Chorizo, Cold, Garlic, Hot, Maras Biberi, Onion, Piquant, Ready Brek, Smoked Paprika, Smokey, Spicy, Stew, thyme, Tit, Tomato, Weather
Posted in Dinner, Recipes | 3 Comments »
Friday, January 13th, 2012
We moved to South East London a few weeks ago, and last weekend finally made it down to Brockley Market.
It’s only been going for a few months, but the organisers have pulled together a really nice selection of stalls including organic fruit, veg, meat, as well as a few street food style vendors and some great coffee. Special mention should go out to Mike & Ollie for their delicious mackerel wrap, and the Mother Flipper burger I sampled. Brunch of champions.
In general I have a bit of a problem with the prices of farmers markets in and around London, particularly when it comes to meat, so I decided to set myself a challenge. Spend a tenner or less to put together some decent grub. After spying a nice slab of chuck steak at Jacob’s ladder, I hit on the idea of making pasties. I cheated a bit as the flour and butter I already had at home, but including the cost of store cupboard ingredients I probably still only spent £8 or £9, which is pretty decent for 4 chunky pasties.
Ingredients
For the filling
450g chuck steak
1 medium carrot
1 medium potato
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Tags: Bake, Brockley Market, Carrot, Chuck Steak, Cornish, Crimping, Onion, Pastry, Pasty, Potato, Salt, Swede, White Pepper
Posted in Dinner, Lunch, Recipes | No Comments »
Friday, January 6th, 2012
This post should have gone out around Thanksgiving / Christmas time, but it didn’t. And now it’s too late. Story of my life.
BUT turkey is a much underused meat in this country, it’s low in fat, and if cooked right is pretty tasty too. So hopefully, this recipe will enable some of you to get your burger fix whilst being a bit healthier in January. Oh yeah, and sweet potatoes are officially a superfood now too. Think I turned that one around…
The long-ish ingredient list suggests that this is quite an involved recipe, but it really isn’t. Once you’ve got everything together, it’s pretty easy. The red pepper relish works really well with the burgers, as does a bit of creamed horseradish instead of ketchup or mayo. I like the robust sponginess of ciabatta with these, but feel free to use whatever bread tickles your fancy.
Ingredients (serves 2)
For the patties
400 g turkey mince
2 spring onions, finely chopped
1 clove garlic, finely chopped
1 tsp fresh thyme, finely chopped
1 tbs parsley, finely chopped
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Tags: Burger, Ciabatta, Creamed Horseradish, Garlic, gruyere, Healthy, Onion, Red Pepper, relish, Spring Onion, Superfood, Sweet Potato, Tabasco, Thanksgiving, Turkey
Posted in Dinner, Lunch, Recipes | No Comments »
Sunday, July 17th, 2011
‘Barbecue’ is a bit of a national obsession in the US. From what I can gather there’s a bit of rivalry between the North and South in terms of style. I forget which, but one part of the country favours the dry, and the other the more saucy, but whatever side you meat falls on, it can be some tasty shizzle.
This recipe is a culmination of a bunch of different barbecue recipes we’ve read and tasted since we’ve been out here. A lot of the more recent ones seem to favour balsamic vinegar and going heavy on the sugar as part of the sauce, which to my taste is a bit sweet, and you end up with almost Chinese style ‘candied’ ribs. I prefer a bit more of a balance between sweet and savoury, so have used apple cider vinegar. But be careful not to go too far the other way or you’ll end up with something that will strip the enamel off your teeth.
The ribs get a double dose of flavour from a dry rub (which you should allow to do it’s work for a good few hours; or ideally overnight) and a wet barbecue ‘mopping sauce’ that you douse the meat with whilst it cooks on the barbecue.
Right, lets get our grill on.
Ingredients (serves 2-3)
1.2 – 1.5 kg rack of baby back (loin) ribs
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Tags: Allspice, Baby Back Ribs, Barbecue, Bourbon, Brown Sugar, Cider Vinegar, Coleslaw, Corn, Cumin, Deliverance, Dry Rub, Garlic, Ketchup, Onion, Paprika, Pork, Sauce, Soy Sauce
Posted in Dinner, Lunch, Recipes, Travel | 2 Comments »
Wednesday, June 22nd, 2011
The other day the missus suggested that I should tackle some indigenous recipes on Hand To Mouth. The kind of food that, for better or worse, the good ol’ US of A is known for. So this is the first of these American Classics, Southern Fried Chicken.
I’m no food snob. I love a bit of fried chicken. A KFC or Junior Spesh after a night out is one of life’s pleasures. But there’s nothing wrong with elevating it a couple of notches either. I use thighs for this recipe, as to my taste they’ve got the right skin to flesh ratio, and of course that tasty dark meat. I also use a good dose of not very traditional herbs and spices in the coating.
Buttermilk isn’t that easy to get in the UK, so if you can’t get it, some live yhogurt will do just as well. Lets get cookin’.
Ingredients (serves 2)
6 chicken thighs
For the ‘marinade’
1 pint (600ml) buttermilk
1 clove of garlic
1/2 an medium onion
Sprig of rosemary
Sprig of time
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Tags: American, Buttermilk, Classic, Crispy, Egg, French Beans, Fried Chicken, Garlic, Lemon, Mashed Potato, Melinda's Hot Sauce, Onion, Recipe, Rosemary, SFC, Smoked Paprika, Southern, Thighs, thyme
Posted in Dinner, Lunch, Recipes | No Comments »
Sunday, April 3rd, 2011
Mussels are back in season, and I can think of no better way to do them justice that with the classic French Marinière.
Not only is this recipe incredibly tasty, it’s as fast as hell; from chopping board to stuffing your face in 15 minutes flat as long as your mussels are clean. As an added bonus, mussels are pretty cheap, with a kilo coming in at around 5 or 6 pounds.
Lets do this.
Ingredients
1 kilo of mussels
1 stick celery, finely chopped
1/2 large onion, finely chopped
1 clove garlic, finely chopped
200ml good white wine
Nob of butter
Olive oil
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Tags: Bread, Broth, Celery, Dinner, Fishmonger, French, Garlic, Kohlrabi, Lunch, Moules Marinières, mussels, Onion, Recipe, Salad, Sea, White Wine
Posted in Dinner, Lunch, Recipes | No Comments »
Wednesday, March 2nd, 2011
Here’s another meat free offering for your bad selves. Don’t worry, I’m not going veggie, but this baked aubergine classic is a winner, and might even make it into my top 5 Italian dishes. Failing that comfortably top 10.
The mozzarella and the aubergine give great texture to the dish, and I like to griddle my aubergine before layering to add a bit of a smokey flavour.
Lets do this.
Ingredients (serves 2)
2 tins of chopped tomatoes
1 onion, finely chopped
2 large cloves of garlic, finely chopped
1/2 glass of white wine
1 tablespoon tomato puree
Small bunch of fresh basil
1 large aubergine, or 2 small
180g mozzarella
Salt & pepper
Parmesan
Olive oil
(more…)
Tags: Aubergine, Baked, Basil, Italian, Meat Free Monday, mozzarella, Onion, parmesan, Parmigiana di Melanzane, Tomato
Posted in Dinner, Lunch | No Comments »
Monday, February 21st, 2011
I can’t remember if I’ve mentioned it before or not, but we start every week with Macca’s ‘meat free Monday‘. Don’t hold it against us.
As a confirmed carnivores, it can be quite tough to build up the enthusiasm to cook a bunch of vegetables, but this curry is healthy, tasty, and as it uses a ready made paste, its fast too. I use a spicy madras paste in this recipe, but you can use what ever floats your boat.
Ingredients
1 onion, finely chopped
3 cloves garlic, finely chopped
1 heaped teaspoon of chopped fresh ginger
2 tablespoons madras curry paste
1 teaspoon ground coriander
1 tin chopped tomatoes (400g)
1 tin chick peas (400g)
200 ml water
150g fresh spinach, roughly chopped
Handful of fresh coriander, chopped
(more…)
Tags: Basmati Rice, Chick Pea, Coriander, Curry, Garlic, Ginger, Madras, Meat Free Monday, Onion, paste, Paul McCartney, Spinach, Tomato
Posted in Dinner, Recipes | 1 Comment »
