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this eve: coconut cauliflower, cabbage with baked mackerel
steamed veg (minimal amount of water in pan) used left over water to cook garlic and ginger. once cooked added two tea spoons of coconut oil, mashed the cauliflower a little.
cleaned up mackerel with a lemon, sprinkled flesh with turmeric and stuffed insides with six cloves of garlic, closed it let it back for 15/20 mins.
2 onions, roughly chopped
3 garlic cloves, roughly chopped
a 3cm chunk ginger, roughly chopped
1 tsp crushed chillies
oil, for frying
A roasted red pepoer
1 x 400g tin chopped tomatoes
500ml chicken stock
Skinless boneless Chicken thighs cut into chunks
2 heaped tbsp smooth organic peanut butter (you'll need a no sugar added peanut butter such as Whole Earth)
Put the onion, garlic, ginger, chilli flakes & pepper in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan, add the paste and cook gently for 3-4 minutes until fragrant. Add the tomatoes salt n pepper and stock, blend till smooth. Add chicken and simmer for 30 , minutes.
Stir in the peanut butter and simmer for 5 minutes.
Serve with rice and fried plantains
Gorgeous :)
(Apologies if I've already posted this. I suspect I might have done)
(Friday’s) (Double Spiced) Hot Buttered Rum
As there are 1001 variations of this, this just happens to be mine
Tumbler, Tea Cup, or Small Coffee Mug
Fork or small whisk
1 finger Batter *
1 finger (Or 2 ;)) Spiced Rum (Sailor Jerry’s by preference)
2 fingers hot water (just before the boil, not too hot)
Pixie dust of kosher salt over foam top (because wow)
* Batter *
- Very small pat of (Earth Balance Vegan Soy Free**) Butter
(Ratio of butter to sugar is apx 1:6...in big batches, a half cup of butter to 3 cups of tightly packed brown sugar... So when making it by the glass/mug a whisper of butter works just fine.
- An alarming amount of brown sugar (1/3 the tumbler/mug unpacked, Apx 1 cm packed, phew! not as bad as it first looked!)
- 4 dashes ground cloves
- 3 dashes ground nutmeg
- 2 dashes ground cinnamon
- 1 dash ground allspice
- 1 generous splash of vanilla
Cream the butter and sugar and spices/vanilla together (read : beat all to hell... the more you whisk air into it the fluffier and more lovely the spiced creamy foam that rises to the top of the drink, and more silken / luscious the drink itself).
Add rum & hot water and stir briskly
Sprinkle over salt as foam rises to the top (do not stir it in).
Sit in the cold air and feel warm :D
** Weirdly, my sister the pastry guru, has discovered that this very specific brand of vegan “butter” is preferred hands down by every carnivore she knows in baked goods & desserts (as long as they don’t know it’s there). I can’t eat dairy, so I really can’t compare the two, but she’s given up using butter in her baking because the dairy free version is preferred so strongly. :roflmao: **
My mom used to make something she -oh so charmingly :wtf: - called “Hamburger Glop” when I was a kid. Browned ground beef mixed with mashed potatoes. 2 ingredients. 3 if she salted the ground beef as she was browning it, and I’m not actually sure she did. 5 kids plus friends = :confusion: (I think it started out as a cottage pie, and got simplified down more, the more kids there were). Done. We loooooooved it, as kids.
Chicken mashed potatoes is much the same.
- Cooked Chicken, any style including naked, chopped up bite sized.
- Mashed Potatoes.
- Salt, White Pepper, Butter (or vegan butter, or chicken stock, or whatever you use in mashed potatoes).
Stir chopped chicken into mashed potatoes. Done.
If you’re feeling fancy you can always stir in some chopped spinach, fresh herbs, oil a large muffin tin, coat with panko crumbs, press chicken mash into tins, bake until breadcrumbs are golden, turn out, and garnish with bacon or beer cheese sauce or bacon mushroom Swiss, etc.... but c’mon... chopped chicken in mashed potatoes is mad comfort food. With virtually no work involved. Love it. :p
As always,.. if you love mustard or hot sauce? You’ll never go hungry. Chicken Mash loves either.
Alright @Friday, just wiping the drool from the corners of my mouth...I am working in a dry community for three weeks this time, and right about now I would almost kill for that buttered rum....
All ingredients can be increased to feed more.
Substitute any vegies for one's you like except for onions & cabbage.
All vegies can be sliced through a food processor to save time.
Ingredients:
1/2 Savoy cabbage thinly sliced,
2 medium sized brown onions, chopped finely,
4 - 6 carrots diced or grated,
4 - 6 small mushrooms sliced,
1/2 kg of beef or lamb mince
3 sticks celery, diced,
1 - 1/2 cups rice
2 tablespoons of Olive oil or veg oil
2 pkts Continental Chicken Noodle soup mix, (the dry stuff)
2 - 3 teaspoons Keen's Curry powder (to taste & depending on how you vary the recipe)
2 - 3 cups of hot water
Method:
Chop everything to roughly the same size except for carrots which need to be grated or finely diced. Put in bowl.
Put rice in bowl with chopped vegies.
Put 2 tablespoons of olive oil in a large pot & heat gently,
Add mince meat & cook till just starting to brown,
Add onion to meat & sweat it a little,
Add all vegies, stir briefly,
In a jug or bowl mix chicken noodle soup's & curry into the hot water,
Pour soup/curry mix onto meat & vegies, stir briefly.
Put lid on pot & gently cook for 1/2 hr. Or until all vegies & rice are cooked through.
Leave in pot with lid on till ready to serve.
*you can add more rice if you like just add more water to the soup mix.
Is really nice as leftovers on toast or bread the next day.
