digitalraven: (Default)

Got in and was hungry as balls. Had a rummage through the cupboards and found some random stuff. The umami paste and beef stock are the only things stopping it from being vegetarian. Maybe replace the beef stock with veg stock, the umami paste with miso paste, and double up the maggi.

Serves 4
Prep time 5 mins
Cook time 45 mins

Ingredients

  • 1 large white onion
  • 2 stalks celery
  • 4 tsp chopped garlic
  • 1 tsp chopped chilli
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • ½ tsp hot chilli powder (more if you like to taste the heat)
  • 200g puy lentils
  • 400g can kidney beans
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 800ml beef stock
  • 1 tbsp tomato puree
  • 2 tsp umami paste
  • 2 tsp maggi sauce

Method

  1. Fry onion/celery/garlic for 5-10 mins to soften.
  2. Add chilli and dry spices & stir to infuse.
  3. Add add all the other ingredients and stir through. Bring to a boil, cover, then simmer for 20 mins.
  4. Uncover and give it another 15-20 mins at a fast simmer.

Serve with the usual chilli accoutrements — rice, tortilla, cheese, etc.

digitalraven: (Default)

Not quite traditional ramen, but when the weather turns against you, go with what you can. This recipe’s an expanded version of one by Jack Monroe. Spoon some whoa fuck dressing over the egg before serving for an extra flavour kick.

It takes 15 minutes and it is warming as hell.

Serves 2
Prep time 3 minutes
Cook Time 7 minutes

Ingredients

  • 2 chicken stock cubes
  • 3tbsp maggi liquid seasoning
  • 3tbsp soy sauce
  • 125g (1 pack) shiitake mushrooms
  • 2 cooked chicken breasts (~250g)
  • 2 scallions
  • 2 eggs
  • 200g (2 packs) instant ramen
  • 2 carrots, peeled
  • 2 handfuls baby spinach

Method

  1. Bring 120ml of water to a boil in a large pot, and add the stock pots, maggi, and soy. Keep it simmering.
  2. Bring another pan of water to a rolling boil, and add a tablespoon of the soy sauce.
  3. Clean the scallion and finely slice the whites. Set the greens aside. Slice the mushrooms, and cut the chicken into strips.
  4. Set a timer for seven minutes. Add the scallion whites, mushrooms, and chicken to the large pot. Gently add the eggs to the smaller pan and set the timer going.
  5. Slice the scallion greens on the diagonal. Peel and grate the carrot. Roughly chop the spinach.
  6. When the timer shows 4 minutes remaining, add the noodles to the large pot. Stir constantly, so that they cook through despite everything else in the pot.
  7. When the time’s up, remove the eggs and place in a bowl under running cold water.
  8. Divide the ramen and broth between two bowls. Top with the carrot, spinach, and scallion, leaving room for the egg.
  9. Remove the shell of the eggs and cut in half with a sharp knife. Arrange the eggs yolk-side up in the space.

Nom.

digitalraven: (Default)

I’m really good at this. You have no idea.

These are clean and crisp and delicious, as close as I’ve gotten to the kind of Mexican food I had in San Diego. Note that a relative lot of it is supermarket-available, because that’s what I had to hand. The salad makes more than you need, stick it in the fridge and scoff it with whatever needs a nice clean-tasting accompaniment.

Makes 4 burritos
Prep Time 1 hour
Cook time 5 mins

Ingredients

  • 350g king prawns (2 packs from Tesco)
  • 3 limes
  • 250g lime & coriander rice (mine was a bag of Tilda)

Marinade

  • 2tbsp olive oil
  • 2tsp chipotle paste (Sainsburys)
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 clove garlic, ground
  • ½ tsp hot chilli powder

Corn Salad

  • 340g sweetcorn (1 large can)
  • 2 bell peppers (I had 1 red, 1 orange)
  • 3 spring onions
  • Large bunch coriander, roughly chopped

Method

  1. Combine the marinade ingredients with the juice of two of the limes. Season with salt and pepper.
  2. Stick the prawns in a bowl, pour the marinade over, stir so the prawns are covered, cover with cling-film, then stick it in the fridge. Don’t touch it for at least two hours.
  3. Make the salad. Chop the peppers into sweetcorn-size pieces. Remove the white inch of the spring onions, then chop into sweetcorn-sized chunks. Add them to a bowl with the sweetcorn and coriander. Season well with salt and the juice of the remaining lime.
  4. Stick a pan over a high heat. Remove the prawns from the marinade and cook for a couple of minutes each side, then remove from the heat.
  5. Cook the rice according to the packet’s instructions.
  6. Give the tortillas a minute in the microwave under a paper towel, to soften.
  7. Assemble: Stick ¼ of the rice on a tortilla. Top with ¼ of the prawns, then a couple of tablespoons of the salad. Fold the sides in and roll bottom-to-top. Leave to rest with the join down for about 30 seconds, then optionally wrap in foil.
  8. Get it down ye. Goes particularly well with chipotle hot sauce.
digitalraven: (Default)

Random experiment with breakfast burritos using whatever I had in the fridge. Holy balls these are good. Make it vegetarian by removing the pancetta, or vegan by leaving out the egg and cheese and splitting 250g steamed basmati rice between each tortilla before topping with veg.

Makes 4 burritos
Prep Time 5 mins
Cook time 20 mins

Ingredients

  • 65g cubed pancetta/bacon
  • 1 white onion, halved and sliced
  • 250g chestnut mushrooms, sliced
  • 400g (1 can) kidney beans, drained
  • 6 eggs
  • Tabasco sauce
  • 140g baby spinach, roughly chopped
  • 50g cheddar/jack cheese
  • 4 large flour tortillas
  • Salsa of choice

Method

  1. Fry off the pancetta over a medium-high heat in a little oil, until crispy (3-5 mins)
  2. Add the mushrooms and onion the pan, and cook until the mushrooms are golden, stirring frequently (about 10 mins).
  3. Add the beans to the pan and stir through to warm.
  4. Beat the eggs together in a bowl with the tabasco. Use however much looks right, anywhere from a few drops to a bloody great dash depending on how much you like.
  5. Add the eggs to the pan and stir frequently so that they scramble rather than forming an omlette
  6. Add the spinach a handful at a time; stir each through until wilted.
  7. Give the tortillas a minute in the microwave under a paper towel, to soften.
  8. Take the pan off the heat and stir through the cheese so it melts in the residual heat.
  9. Tilt the pan so that any liquid runs to the bottom, then take the filling from the top. Put ¼ of the mixture on top of a tortilla, top with salsa to taste, then fold the sides in and roll bottom-to-top. Leave to rest with the join down for about 30 seconds, then optionally wrap in foil.
  10. Eat.