I am not a mushroom fan. The fact that they are so often the go-to veggie option actually makes me a little mad. Seriously, who decided that whacking a portobello mushroom in a bap made for a decent veggie burger? Yuk! It’s not the flavour […]
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]
Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I use it quite a lot as a pulled-pork substitute if Mr C is having the meaty version.
Aside from the marinating time this recipe is very quick and easy to prepare and Mr C tells me that it’s not a bad replacement for the real thing (I haven’t eaten meat for over 25 years so I can’t really judge). This is full of flavour with plenty of rich, sticky sauce, which I suspect is the main reason why people eat crispy duck anyway – it’s just so good!
serves 2 (generously)
thumb sized piece of fresh ginger
2 cloves of garlic
1 tsp Chinese 5 spice
2 tbsp dark soy sauce
1 tbsp sesame oil
500g can green jackfruit (about 300g drained)
splash of water
4 tbsp hoisin sauce
10 Chinese pancakes
cucumber, spring onions and sesame seeds to serve
Peel the ginger and garlic and grate them into a bowl or a ziplock bag. Add the 5 spice, soy and sesame oil and mix everything together well. Drain and rinse the jackfruit before tossing it in the marinade, making sure that it is really well coated. Seal the bag or cover the bowl and pop it in the fridge for as long as you’ve got but at least a couple of hours. The longer that you can leave it the more flavourful it will be.
Heat a little oil in a frying pan and add the marinated jackfruit. Cook over low-to-medium heat for five minutes and then add a splash of water. Continue to cook gently until the jackfruit starts to feel soft and tender, this should be 10 to 15 minutes. Use a couple of forks to shred the jackfruit, so that it resembles pulled pork. Add the hoisin sauce and stir it in. Cook for another minute or two before serving with warm pancakes, cucumber matchsticks, spring onions and a sprinkle of sesame seeds.
Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together. Like […]
Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat!
Anyway, we’ve returned to the UK and somehow it has become winter whilst we were away. The weather is cold and grey and generally pretty miserable. I am not impressed by it. So I thought this week I would do a round-up of some of my favourite recipes for comfort food to chase away the winter-blues.
First up we have a deliciously hearty sweet potato and miso soup, perfect for a warming lunch or cosy supper. I like to make a big batch of this on a Sunday and then it lasts me through the week.
Next up is one of my absolute favourite veggie main courses, ideal for serving as a Sunday lunch, squash and sage galettes. The flavours are wonderfully Autumnal and I’m a sucker for a buttery pastry crust.
For a rich and luxurious dinner you could do a lot worse than this souffle seafood pie.
If you’re in the mood for a lazy and indulgent breakfast then I can highly recommend starting your day with a chocolate chili cinnamon roll and steaming hot cup of coffee.
And obviously chilly evenings mean cosy puds and this butterscotch apple cake fits the bill perfectly!
So snuggle-up and stay warm with plenty of delicious food.
My mum had a special birthday on New Years Eve. I’m not going to tell you how old she was but it was the kind of birthday that you make a fuss over. Having a a birthday on New Year’s Eve isn’t as great as it might sound, yes you’re never short of a party to go to but none of those parties are just for you and if you want a party of your own then everybody’s already got other plans! This year we decided to get together and cook a fancy three course dinner for her and we kicked things off with this delicious, luxurious pate and some fresh bread, baked by my brother.
10g dried porcini mushrooms, soaked in 70ml of hot water
150g chestnut mushrooms
100g peeled, cooked chestnuts
3 tbsp whipping cream
few sprigs of thyme
salt and pepper to taste
a few shavings of black truffle (optional and only if you’re feeling extravagant!)
Start by soaking the porcini mushrooms in the hot water and set them aside.
Finely dice the onion and gently fry it in the butter. You want it to be soft but not too coloured. Wipe the chestnut mushrooms with a piece of damp kitchen roll and then roughly chop them. Add them to the frying pan and gently cook them. Roughly chop the chestnuts and fry them for a few moments too. Pour in the porcini mushrooms, together with the soaking liquid but be careful to avoid any grit that may have collected at the bottom. Pour over the brandy and add the leaves from the thyme. Increase the heat a little and let the mixture bubble for a few minutes until the liquid has reduced.
Transfer the mixture to the bowl of a food processor and blitz it together. Pour in the cream, season to taste and whizz it up again until you are happy with the texture, you can make it as smooth or course as you like. Divide the mixture between 6 ramekins and then pop them in the fridge to chill and firm up a little until you are ready to serve them with some delicious warm bread.
As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]