Rice Crust Quiche

Lovely way to use up cooked rice 

Grease a 9" flan/quiche dish. Prepare cooked vegetables and meat (I used par-boiled broccoli, leek and ham first time round).

In a bowl beat a large egg and mix in 2 cups of cooled cooked rice with half a cup of grated cheese and season with salt and pepper .

Press the mixture firmly into the bottom and up the sides of the dish. Cook in 190C oven for 10-12 minutes until the edges are lightly golden and the mixture set.

In the meantime beat 3 large eggs with half a cup of milk and pepper (and salt if not using anything too salty in the filling). 

Scatter half a cup of grated cheese on the rice crust followed by veg and meat (one of the recipes I looked at said one cup of veg and meat in total but I used more) and put over the egg mixture.

Bake at 190C for 30-35 minutes until the centre is set and the top lightly browned.

Leave for 10 minutes at least before serving.

Portuguese Fava Bean/ Broad Bean stew

 Excellent recipe for those broad beans I haven't picked young enough.

Heat a large saucepan and add Chorizo 'ring' sliced into half-moons and 85g of smoked bacon lardons cooking gently until the oil from the chorizo starts to be released. Add 1 large onion (diced) and fry for a couple of minutes. Add 4 cloves of garlic (minced) and cook until the sausage is beginning to brown. 

Stir in 3tbsp tomato puree, 1tbsp red wine vinegar, and quarter teaspoon each of cinnamon and allspice until well combined

Add 1kg broad beans - Original recipe says shelled. It works fine with freshly picked beans with skin left on - and 5.5 cups water. Bring to a boil and then reduce to simmer for 45 minutes. Add chopped parsley towards the end.

I added some tomato passata as well because I happened to have some open from a previous meal. Recipe to be adjusted next year depending on whether this is required as well as the tomato puree

Salt beef

 To be completed when I've finished making the current one in 7 days time :)

For the brine

I used Jamie Olivers (but black peppercorns corns rather than red)

For next time could swap out with a few of the below (although stick with the 200g table salt to keep the salt level lowish

• 2 litres water
• 350g–500g coarse sea salt (or pickling salt)
• 250g–300g soft light brown sugar or caster sugar
2 tsp black peppercorns
1 tbsp juniper berries
1 tbsp coriander seeds
1 tbsp mustard seeds
4-6 bay leaves

Smashed avocado and soya beans (or edamame beans)

Can't get frozen edamame beans locally just soya beans. Difference is that the soya beans need cooking first.

For 2 people cook 1 cup of soya beans according to the packet and mash whilst still warm. If using edamame (the young soya beans) then no need to cook, so just mash.

Add an avocado, a big pinch of nutritional yeast, salt and squeeze of lemon and mash together.

Serve on wholemeal toast with optional poached egg

Air Fryer Bagels - high protein

Made using either cottage cheese or greek yogurt these bagels are high(er) in protein. The recipes this is based on say full fat but I've used 0% fat each time I've made them to keep calories down. At some point I might try with full fat to see what difference it makes to the finished bagel.

Cottage Cheese - strain overnight then process until smooth

Yogurt - much simpler as no need to process - use a good quality brand of Greek yogurt and strain overnight.

For each volume of cheese or yogurt add to it the same volume of self raising flour (1 cup of each will make 4) in a bowl.

Mix (use hands for half of this) until sough starts to pull away from the sides of the bowl. Knead on a floured surface until smooth adding more flour if needed to ensure not sticky.

Roll into a ball and divide into 4.

Roll each ball into sausage shape about 17cm long and 2.5 cm think (7 inches by 1 inch) then join the ends pinching them together to seal OR and I need to try this  flatten and poke a hole in the centre and stretch to make bagel shape. Make sure the hole is larger than you expect it will be when cooked.

Brush the tops with egg white (or beaten whole egg) and sprinkle with small seeds (eg sesame, nigella, and/or poppy).

Airfry at 150C for 14 -16 minutes until golden on top and no longer doughy in the centre.

Rest for at least 15 minutes before slicing and eating

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Chicken Keema

 This went down very well and easier than making lamb kebabs / chicken shawarma.

Based on Romy's recipe. 

Heat a frying pan over medium heat and give a good spray with vegetable oil. Add 4 grated/ minced large cloves of garlic and 8 chopped spring onions (including green part). Stir then cook for 2-3 minutes. Add a rounded half teaspoon of chilli powder and cook for a further minute.

Add 1tsp each of turmeric, ground coriander, cumin, salt and black pepper along with 2tsp of tomato puree, 3 tsp pomegranate molasses and a chopped small handful of coriander. Mix well so evenly coated and then add 500g chicken mince. Stir thoroughly to break up the mince. Cover with lid and cook on lower heat for 10 minutes stirring every now and then. Add a heaped tablespoon of greek yogurt and cook for a further 2 minutes.

Remove from heat and leave to rest for 5 minutes.

Serve in pita breads with side salad and pickled jalapeños for those who like more heat. 

Stuffed Marrow Rings

Soak 100g (4oz) fresh breadcrumbs with 3tbsp milk for 2 minutes. 

Top and tail a medium sized marrow and cut into 3cm thick rounds. Cut away and discard the seeds to form rings. Place in single layer on a baking tray. 

Into the breadcrumbs, mix 175g (of 225g) grated Cheddar cheese, 50g roughly chopped pine nuts and 1tsp dried basil. Season to taste. Stuff the rings and sprinkle with the remaining cheese.

Cook at 180C for 30-40 mins until marrow is tender and cheese is browned.

Slow Cooker Pork and Olive casserole

 

One of the recipes I based the below on added smoked paprika, lemon juice, zest and parsley. It was more than fine without but might try adding one or more next time

Lightly dry fry 100g sliced chorizo (release a bit of oil, don't get anywhere near crispy) in a frying pan. Add to slow cooker pot leaving the oil in the frying pan. Top up the oil in the frying pan with a bit of olive oil and brown outside of 500g cubed pork shoulder/leg in batches. Remove and put into slow cooker pot leaving oil. Gently fry 1 chopped onion and two cloves garlic in the oil until starting to soften. Add to slow cooker pot.

To the slow cooker pot add a tin of tomatoes and enough chicken stock to nearly cover the pork. Cook on low for 6-8 hours. 

Then add 100g rinsed green olives and a drained tin of chickpeas and salt and pepper. Cook for a further hour (basically heating the olives and chickpeas).

Couscous is a good accompaniment 

Creamy Leftover Turkey Curry with Coconut Milk

 

Fry 1 finely chopped onion in 2 tbsp oil over medium heat until softened. Stir in 4 chopped garlic cloves and 1tbsp grated ginger (or 2 tbsp ginger and garlic paste) and cook for another minute. Stir in 2 tbsp medium curry powder, 1tsp garam masala, 1tsp ground coriander, and half tsp ground cinnamon and fry for a minute. Add 1tbsp tomato paste, 250ml chicken stock and a 400ml can of coconut milk. 

Stir in 450g turkey leftovers, lower heat and simmer for 5 minutes until the sauce thickens further.

Add 100g baby spinach, cover with a lid and simmer for 2 minutes until wilted.

Slow Cooker 'firecracker' Pulled Pork

 From Tesco recipe. A nice bbq style pulled pork with an extra kick

Mix the following ingredients in a large jug:

• 200g passata
• ½ chicken stock cube, made up to 200ml 
• 3 tbsp chipotle paste
• 1 tbsp smoked paprika​
• 2 tbsp treacle
• 1½ tbsp dark brown soft sugar
• 3 tbsp red wine vinegar​
• 2 tsp English mustard
• 2 tbsp Worcestershire sauce
• 4 garlic cloves, crushed​
• 4 thyme sprigs, leaves picked and roughly chopped

Finely slice 2 red onions and put in base of slow cooker

Brown 1.8kg pork shoulder (skin and excess fat removed) and place on top of onions could possibly miss the browning part.

Pour over the contents of the jug and cook on low for at least 8 hours. When pork is at point it can be 'pulled' take out of the slow cooker and reduce the juices on hob until thickened. Pull the pork and add to the thickened juices.

Soda Bread

 

Spelt Wholemeal Soda Bread - from Doves Farm website

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
3. Put the flour, bicarbonate of soda and salt into a bowl, stir to combine and sieve into a mixing bowl. Tip any bran left in the sieve into the bowl.
4. Measure the boiling water into a jug and add the cold water.
5. Add the yoghurt and stir to combine.
6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
7. Tip the dough into the prepared tin, smooth the top and dust lightly with flour.
8. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin, creating a dome so the bread can rise during cooking.
9. Bake for 55 minutes.
10. Carefully remove the tin foil and bake for a further 10 minutes.
11. Turn the loaf out of the tin, tap the base and if it sounds hollow the bread is cooked.
12. Leave to cool on a wire rack.
13. Cool completely before slicing.

Slow Cooker Runner Bean Chutney

 This method suits those beans that are between just right for eating/freezing as a veg side and leaving to produce next years seeds. Time it so that the 10 hours is over night or turn off and cook on high for a bit more in the morning. Sticky and hot is what is required prior to potting.

800g runner beans strung, top, tailed and cut into 2cm slices. 500g chopped onion. Put into slow cooker with 250ml distilled white vinegar (or cider vinegar), 175g runny honey along with 1 tbsp each of turmeric, fennel seeds, sesame seeds, chai seeds and mustard seeds. Stir, cover and cook on high for 6 hours then on low for 10 hours.

Pot in sterilised jars and seal whilst hot. Makes 4 and a bit jars.

  

Chicken rissoles

 

The standard version I make doesn't have the feta and tomatoes - add an egg instead. Inspiration to add them is from turkey burger recipe himself makes. 

Mince 225g cooked chicken and one small onion. Add 40g breadcrumbs, 25g chopped feta, 4 chopped sun dried tomatoes and 2tbsp chopped parsley (OR coriander). Divide into 8 portions and shape into burgers. Fry for 5 minutes on each side.

Zhoug - coriander and chilli sauce

 

Sometimes spelt Zhug. I make this when I've got the remainder of a large bunch of coriander bought for another dish. I freeze in ice cube tray for use with pulse based dishes, especially Mexican based ones, or to add to a guacamole, salsa and so on!

Adjust quantities based on amount of fresh coriander being used.

Into food processor put

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh coriander (mostly leaves but skinny stems are ok) Note to self to work out what this equates to weight wise when I next make this
• 4 medium jalapenos. Depending on your heat preference, optionally remove seeds. 
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon dried chilli flakes

Process until everything is finely chopped then slowly drizzle in 180ml extra-virgin olive oil scraping down the sides every now and then and blending until it is mostly smooth. 

Sticky Halloumi with Orzo and Chickpeas

 4 portions at 490 calories per portion (yes calorie counting is starting!)

Mix 2tbsp runny honey, 1tsp dried chilli flakes and half clove garlic finely diced.

Cut pack of light halloumi cheese (200-250g) into small chunks and add to the above. In parallel with the below, cook 200g orzo according to packet

Spray a frying pan with oil and cook the halloumi mix over medium heat for 5 minutes until sticky. Put back into bowl used to mix together and set aside. 

Spray the frying pan again. Add 1 sliced red onion and 1 crushed garlic clove and fry for 2 mins until softened. Add 400g tinned chopped tomatoes, 400g tinned drained chickpeas, 2tbsp chopped basil (or 2tsp dried basil) and a splash of lemon juice. Season (I just added pepper).

When the orzo is cooked, drain and add to the pan, mix well then add the cooked halloumi (and any excess glaze) and stir to combine.

Roast Chicken with tomatoey bulgar wheat

 Based on Georgina Hayden's recipe

Preheat oven to 220C (fan)

Put a 1.7kg chicken into an ovenproof casserole and sprinkle with 0.5 tsp ground cinnamon, 0.5 tsp smoked paprika and 2tsp dried oregano. Season well. Drizzle over 2tbsp olive oil from jar of sun dried tomatoes and rub all into the skin.

In a blender put a 400g tin of tomatoes with 150ml water (or 400g fresh tomatoes with 250ml water), 4 cloves of garlic and 1tbsp tomato puree. Blend until smooth. Pour around the chicken spooning a little over the top. Scatter over 150g chopped sun dried tomatoes (if you have them, which I didn't when I first made this).

Cover and put in the oven. After 10 minutes turn the oven down to 180C. Cook for a further 50 minutes. 

Make up 500ml of chicken stock from a cube just before the hour is up OR bring home made stock to the boil. 

Take the casserole out of the oven and remove the chicken. Stir in the chicken stock and 250g bulgar wheat. Put the chicken back on top, cover again and put back in oven for 10-15 minutes until the bulgar wheat is cooked through.

Serve with a green vegetable and, for those who like it, a dollop of greek yoghurt. (Georgina made 'dilly leeks and peas' in her original recipe) 

 

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Italian Pork Sausage

 

An experiment for making Italian style sausage meat without basing on shop bought sausages. Added a tad too many chilli flakes. But very good basis for a pasta dish ...which I need to update this recipe to include.

Dry fry 1tsp fennel seeds and 1.5 tsp black peppercorns and then pound until coarsely ground using pestle and mortar.

Put in bowl with

• 500g pork mince (not lean)
• 1 tbsp minced/crushed garlic
• 1tbsp chopped fresh parsley
• 1 tbsp paprika
• 1 tsp onion powder and 1 tsp salt (or 2tsp of 'onion salt')
• 0.25 tsp of each of dried thyme, dried rosemary. dried oregano, dried sage
• 1tbsp red wine
• 0.5 tsp chilli flakes - less if you don't want too spicy

Use hands to combine

Green Tomato Curry

Haven't tried yet. Original recipe from a friend who has access to some of the spices/mixes not available locally.

Slice a medium onion and a clove of garlic. Chop 250g green tomatoes into large chunks

Heat 2tsp veg oil and add 1 tsp black mustard seeds and 1tsp cumin seeds. When they get to the popping stage add the onions and garlic and cook gently until onions translucent.

Add the tomatoes and quarter tsp turmeric, 1tsp ground cumin (original recipe was for 2tsp chana jeera) 1-2tsp chilli powder, lemon juice (original recipe was for half tsp amchur)

Stir until cooked. Add upto 1.5 tsp salt along the way (as in taste and adjust seasoning)

Green tomato salsa

As good as one made with tomatillos. I make a large batch when all hope of tomatoes ripening outside or in the greenhouse has gone and freeze in small batches for use with 'tex mex' and other meals that salsa goes well with.

On a baking sheet place

• 3 large peeled cloves garlic. 
• 1 peeled and quartered medium onion. 
• 1 deseed and halved (quartered depending on size) fresh jalapeño chilli. 
• 225g (8oz) green tomatoes, quartered if large

Put under grill for about 5 minutes until they start to blacken. Turn all over and grill for another few minutes. Don't let them get too dark/burn.

Put half of the chilli to one side and put everything else into a blender along with a roughly chopped small bunch of coriander leaves, 2 tbsp lime juice and half teaspoon of salt. Blend to desired consistency. Taste and, if required, add the other half of the chilli and blend again.

Gooseberry Pecan Oat Bars

 

Gooseberry Pecan Oat Bars 

From Waitrose recipe

Preheat the oven to 200˚C, gas mark 6; lightly grease and line a 20cm square baking tin with baking parchment. Put 400g topped and tailed gooseberries with 75g sugar in a saucepan set over a low-medium heat. Stir often for 10-15 minutes, until jammy and thick; set aside. Mix the flour, cinnamon, oats, pecans and salt together. Melt the butter and remaining 100g sugar together over a low heat. Mix into the flour and oat mixture until you have a dough. 

Press ½ the dough over the bottom of the baking tin. Spread the gooseberries evenly over the dough. Carefully top with spoonfuls of the remaining oat mixture, spreading it out roughly (you don’t want it too smooth) with the back of a spoon to make an even layer. Bake for 25-30 minutes, then cool completely in the tin (or ideally overnight). Cut into 12-16 bars or squares, as wished. 

200g unsalted butter, plus extra for greasing 
400g Waitrose Cooks’ Ingredients gooseberries, topped and tailed 
175g soft light brown sugar 
200g wholemeal spelt or rye flour, or a mixture 
¾ tsp ground cinnamon 
150g rolled porridge oats 
100g pecans, chopped 
½ tsp fine salt