Leftover Baked Beans

On the day I came home from my first experience of a magazine food photoshoot, (amazing by the way) I can only apologize for the shocking presentation and photography of this dish. My only excuse is that after getting up at half five, I was simply trying to get dinner on the table. Having said that, the reason I included this dish on the blog is that you will inevitably crave this when the whether gets cold and it’s pretty damn tasty. I am always trying to encourage my family to eat leftovers but sometimes it helps if you literally hide it in a dish. So with the bacon and baked beans leftover from brunch, save of breakfast for dinner, I had to dig deep. The weather is getting colder, the leaves are turning brown and this blog post is dangerously close to sounding like a cheesy hymn primary children sing at their morning harvest assembly… Cheese now there’s an idea. How about a warming stew, lentils, bacon and beans with pumpkin wedges and spinach (well they were in the fridge) and to stop my father from complaining about all this beany crap, I hide it with a nice layer of cheese….

Smokey Bean stew (serves 2)

  1. Heat 1tbsp oil in saucepan and add 3 rashers of smoked bacon, chopped. Cook for 3-4mins. Add 1tsp chilli powder, 1 tsp paprika, 1tbsp red wine vinegar, 1tbsp soy sauce and 1tsp ginger.Add 5tbsp lentils and 1tbsp oil. Pour over 450ml stock, using 1/2 stock cube. Leave to simmer for 10mins, stirring occasionally.
  2. Add 2tsp honey and 1tsp smoked chipotle tabasco. Pour in leftover baked beans. Cook for 2-3mins. Serve in bowls sprinkled with grated cheese with roasted pumpkin or sweet potato wedges and spinach.

  

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Green Chicken Curry with Cauliflower Rice

I have, for a very long time, been intrigued by trying one of the new vegetables-replacing-carbs health fads going around at the moment. Given that courgette pasta would involve spending money on a spiraliser…I thought cauliflower rice would be a better starting point. Normally if I served my father any spicy food or indeed a carb-free, vegetable-rich meal I would get “oh what’s this” and a healthy pile of food left on the side after it had been pushed around the plate a bit; but this time it got the thumbs up. Whether this is just because slowly I’ve started to indoctrine my family in food that has flavour and is different or whether he actually liked it is for you to decide once you’ve tried the recipe. (See what I did there…)

 (Serves 2)

  1. Pulse 350g Cauliflower florets in a food processor to fine pieces. 
  2. Meanwhile put 1tsp sesame oil, 1tbsp olive oil, 1 onion (chopped) 2 cloves garlic (chopped), 1tbsp curry powder, 1tsp coriander paste, 1tsp mild chilli powder, 1tsp ginger and 2tsp sea salt in a saucepan. Sweat the onions over a medium heat for 5mins. Add 2 chopped chicken breasts and cook for 3-4mins. Add 1 small can coconut cream, fill the can twice with water and add to the pan. Add 1tsp lemon and black pepper. Simmer over a low heat for 5-10mins. 

  3. Meanwhile add 200ml water to a pan with the chopped cauliflower and cover with a lid. Bring to the boil and cook for 4-5mins. Drain well. 

  4. Add a handful of chopped green beans to the curry and cook for 2-3mins. Serve the curry served over the rice and sprinkled with flaked almonds.

  

Chicken Mole or Chicken with chocolate sauce…

  
It has taken a good 7 years of gentle coaxing but we have finally got to the point in the Gullifer household where my father drops hints that he wants to be served a dish as exotic as Mole. I can see the appeal to Gullifer senior. Any dish that combines chocolate and meat cannot be faulted, especially when served with creamy guacamole and crunchy flaked almonds. So upon the highly anticipated arrival in Oxford of the German gal and the slightly spontaneous invite of the man who lives upstairs to dinner, I decided to give in to my father’s subtle demands. At least this way I could at least indulge in the sauce and guacamole alongside my soup on my liquid-only-aching jaw induced diet, even if I missed out on the flaking chicken thighs and buttery rice served alongside….. The day cannot come soon enough until I can eat anything with more texture than jelly, or at least dull the pain for a while with painkillers while I indulge. The dessert of Dime Bar Crunch ice cream with pecans was especially cruel to watch, at least liquid diet includes wine.

4tbsp sesame oil

4 chicken thighs

2 onions

4 garlic cloves

2tsp cinnamon

2tsp chilli powder

2tsp coriander

3tbsp tequila

2 stock cubes

50g dark chocolate

  1. Brown the chicken thighs in 2tbsp sesame oil and a pinch of salt. Remove from the pan. Add the onions and garlic and another pinch of salt and black pepper and sauté till clear. Add the spices, cook for 2 mins. Add the tequila. Add the chocolate, stir until melted. Add the browned chicken, remaining sesame oil, stock cubes and 1l water. Bring to the boil and simmer covered for 20 mins. Scatter with fresh coriander and serve with buttered rice (see below).


Buttered Rice

Place 150g long grain rice in a pan with 600ml water, 1 stock cubes and 1tbsp butter. Cook for 15mins or until water is absorbed.

Optional additions

Toasted flaked almonds (scattered over at end), raisins (added 5mins before end of cooking), flatbreads (200g wholemeal bread flour, 1tsp salt, 100ml warm water: kneaded for 5mins, rolled into thin flat circles and fried for 3-4mins on either side in 1tsp sesame oil), guacamole

Summer Salad: Pesto Salmon, Roasted Tomatoes and Green Bean Salad with a Yoghurt Basil dressing and Giant Garlic croutons.

I’ve been busy, as you might have guessed due to the lack of blog posts. Having returned from my travels as far afield as New Orleans, Sardinia and Kent (blog post to follow) I have made the move all the way back to the family home. Since officially returning to the nest I have spent many hours sorting out all the crap that builds up over 22 years. You know you’re a nineties baby when you find such treasures as the high tech palm pilot, a walkman boasting anti-bumping mechanism (so you can listen to CDs in the car without them skipping) and a Furbie which finally died from neglect. It was while sorting out another area of my life, which I had neglected almost as long as the Furbie, that I was given devastating news. After a trip to the Dentist I managed to dislocate my Jaw in a minor fashion, meaning I am currently on a liquid diet for the foreseeable future. You never know how much you take the ability to chew for granted, and how depressing it is only being able to drink your meals until you have no choice. Thoroughly annoyed at my situation, I have decided to live vicariously through my Parents at meal times. Tonight as I sat down to a large portion of Sweet Potato and Cumin soup, they dug into Pesto Salmon, Roasted Tomato and Watercress Salad, with a Yoghurt Basil Dressing and Giant Garlic Croutons.

  
2 Salmon Fillets

2tbsp pesto

5 cherry tomatoes

dried basil

green beans

2bsp Greek Yoghurt

2tbsp lemon juice

4 garlic cloves

knob of butter

2 slices brown bread

olive oil

Watercress

  1. Preheat the oven to 180oC. Spread a tbsp of Pesto on each Salmon fillet and place in the oven with a drizzle of oil for 15mins. 

  2. Meanwhile halve the tomatoes and drizzle with olive oil and basil, place in the oven.

  3. For the croutons, chop the garlic finely. Heat the butter with 1tbsp oil in a pan on a medium heat. Add the garlic and cook for 1-2mins. Quarter the bread slices and fry in the pan for 2-3mins on each side. Scatter with parsley if you wish.

  4. To plate up, boil the green beans for 2-3mins then drain. Meanwhile mix the yoghurt, lemon juice and dried basil and season to taste. Dress the watercress and place in the middle of the plate. Top with green beans, then cherry tomatoes and drizzle over excess oil. Finally top with Salmon fillet and place croutons on the side.

Pan fried sea bream, ginger sweet potato mash, soy and mushroom dressing

As I’m sure I’ve mentioned elsewhere in this blog, I am going to cookery school next year. Incidentalky, I know Cambridge to cookery school isn’t exactly the most conventional of routes but according to one recent tinder conversation it is hilarious.  

I’m sorry Dylan I don’t think we can be friends.  

Part of what I am especially excited about for next year is exploring a few cuisines I am nit so familiar with. Whilst I reckon I am pretty familiar with french (cream, butter, garlic, butter, snails, butter), Italian (basil, pasta, antipasti, tomatoes, pizza) and of course british (meat, two veg, custard, bread), I have yet to explore cuisines which fall slightly outside my radar. For example whilst I have had some amazing Indian meals, mostly my experience lies in bad Indian takeaway (rarely) and I would like to find out about the proper version of Indian food, which as I know can be fantastic. Likewise Asian cuisine is something I am interested in learning about. The flavours in Asian cuisine are so different from the European flavours that I am overwhelmed even when I attempt to teach myself due to lack of experience. However you have to start somewhere, so when the classicist came over to dinner I cooked her Pan fried sea bream, ginger sweet potato mash, soy and mushroom dressing. 

1. Heat 2 sweet potatoes for 10-12 mins in the microwave on high, until soft. Heat sesame oil, 1 clove garlic (chopped), 2 tsp ground ginger, 2tsp soy sauce and 1tsp sugar in a saucepan for 2-3mins. Scoop out the inside of the sweet potato into the saucepan and combine, mashing as you go.

2. For the mushroom dressing, chop 5 chestnut mushrooms in to thin slices. Sauté in 2 tsp seseme oil, pepper, 1tsp chilli powder, 3tbsp soy sauce, 2tsp fish sauce and 2tsp sugar. Cook for 2-3mins. Add 300ml water and 1/2 stock cube. Reduce by half. 

3. Finally pan fry the bream. Cook for 1min flesh side down in a searing hot pan, flip over and cook for 4mins on the skin side down, it should leave you a crispy skin. Serve. 

  

Pan-Fried Salmon, Lentil Dhal and Peanut-butter yoghurt with blueberries: Indulgent health food

The Daily Mail is particularly good at the odd health slogan. Some of my favourites include: ‘a mind is a terrible thing to waste and a waist is a terrible thing to mind!’, or ‘he who indulges, bulges’, and my personal favourite ‘If you let the cake control, you’ll look like a cinnamon roll’. While I’m not particularly motivated to avoid food based on either these slogans or the dismally contradictory “health” articles that follow the headlines, I do listen to my singing teacher. She has practically begged me to spend two weeks giving up alcohol, singing and talking in order to finally rest my voice after 3 years of singing almost every day. While I was being this quiet and anti-social, I thought I might as well use the opportunity to try and quell my addiction to chocolate and be a bit healthier for all of to weeks. While I’m never going to turn into a seed eating, yoga loving, alcohol abstainer, I have to admit that I do feel better and will hopefully keep the daily yoga up, [purely because I quite enjoy the satisfaction of finally being able to do a plank for 3 minutes without collapsing…) However I don’t think I would have ever been able to cope with these two weeks if I hadn’t still been able to eat tasty food, while still healthy. Finding partially smoked salmon fillets in sainsburys, I used some of the money I’d saved on booze from the fortnight and created the following dish. The peanut butter yoghurt was a no-brainer for me, I adore peanut butter (have you heard it’s healthy) and mixed with greek yoghurt, it tastes like an indulgent pudding.

Pan-Fried Salmon, Lentil Dhal, serves 2

  1. For the Dhal: Sweat 1 onion and 2 cloves garlic in 1tsp coconut oil and a pinch of salt. Add 1tsp each of; ginger, cumin, turmeric, coriander and chilli powder. Add 1/2 tin chopped tomatoes, 1tsp sugar, 100g red lentils and vegetable stock to cover. Simmer for 15-20mins, stirring occasionally.
  2. Meanwhile, take the salmon out of the fridge at least 1/2 hour before cooking. Heat a pan, add the salmon, flesh side down for 4-5mins. Flip and cook skin side down for 2-3mins, until skin is crispy. Place on top of the dhal, skin side up and scatter with coriander leaves.

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Peanut butter yoghurt, serves 1

  1. Heat 1tsp peanut butter in a bowl in the microwave for 30 seconds. Mix in 170g greek yoghurt and (optional) 1tsp sugar. Top with blueberries.

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Salmon Risotto, Aldi’s finest

So Mark Francis and I are finally in the house together for the first time, me just back from Brazil (more on that later) him just back. The plan is to welcome him back from a long day at the office with a GandT and a home cooked meal of what Aldi has to offer. As I am technically unemployed at the moment I can’t really afford to splash the cash, so it is half a salmon fillet each (found in the freezer) and a pineapple I picked up for 59p from Aldi around which I create the menu. As we sit in the garden having a drink while dinner is cooking on the stove you’d almost think we were grown ups…..almost.

Salmon Risotto with peas and Swiss chard
(serves 2)

1 salmon fillet
100g risotto rice
1 bay leaf
Few sprigs of thyme
1tsp sesame oil
1 onion, chopped in to dice size pieces
3 garlic cloves, finely chopped
Swig of white alcohol (white wine, vermouth, sherry – I used an ancient bottle of Becherovka (look it up) donated to me by my parents)
600ml stock
4-5tbsp lemon juice
Vanilla extract
Peppercorns
Juniper berries
Salt
Large handful of Swiss chard
Large handful of frozen peas

1. Sauté the onions and garlic in the sesame oil and a large pinch of salt over a medium heat, stirring till they become translucent. Add the wine and let bubble. Add the rice, thyme and peppercorns. Let sit for 1 min, then add a little stock. Stir till stock is combined and then add more, repeat till the rice is al dente. Keep stirring it, try not to leave unattended, it will stick to the pan otherwise.
2. Meanwhile put 250ml water, the bay leaf, a few peppercorns, juniper berries and a few sprigs of thyme in a pan. Add the salmon fillet and bring to the boil slowly over a medium heat. Boil for 2 min, remove from the heat and set aside. When ready to serve remove the salmon leaving it in the water for at least 5mins. Remove the skin and cut in half, the salmon should be on the cusp of turning light pink, the innermost centre still darkish pink.
3. Empty out all but 2cm of the water, add the chard and a pinch of salt, cook over a medium heat for 2mins until dark green.
4. Add the vanilla, lemon juice and peas to the risotto, cook for a further 3mins till the peas have defrosted.
5. Serve with the risotto as a base on the plate, topped with the Swiss chard and finally the salmon.

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Exam Fuel: The Foodie way

Exam Fuel: The Foodie way

I might be going slightly mental during finals. Not only have I used it as an excuse to blow the student budget on nutritionally balanced exam fuel, but I’m also believing any bullshit I read on the internet. For example, because I read that salmon boosts omega 3 I started exam day with smoked salmon and cream cheese on a toasted onion bagel and home pickled dill, juniper and peppercorn cucumber. (my new favourite quick and simple tasty recipe)

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I have been eating ship loads of bananas (apparently potassium boosts your brain), peppermint tea (an obscure website says it reduces stress and panic) and broccoli is becoming a staple of every meal since I became convinced by the rather obviously named super foods.com, that it is a superfood. (Although I’m not sure its skills at fighting birth defects will be that helpful right now). I’m addicted to Pret sea salt dark chocolate, it apparently reduces stress, using pistachios in several of my meals, protein brain boost, and eating mountains of cherries, they help you sleep? 3 down, 1 to go…

So here are a few brain boosting, superfood filled, fuller for longer meals…. when I finish I’m eating cheesecake.

Cucumber Pickle

1. Use a vegetable peeler to make thin strands of cucumber, discarding the centre (or eating it). Scatter over crushed peppercorns, 4 juniper berries, large pinch of salt, chopped dill, 2-3tsp sugar, a splash of lemon juice and 200ml white wine vinegar. Shake, leave overnight. Eat

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Salmon, pistachio basmati rice, lemon and dill sauce and steamed broccoli for 1

1. Take the salmon fillet out of the fridge. Put 50g basmati rice in a pan over a medium heat. Add 1tsp Garam Masala, leave for 1min. Add boiling water and 1 vegetable stock cube and whisk till dissolved. Leave for 10 mins or until a lot of liquid has evaporated but there is still a little left. Stir in 10-12 pistachio nuts, unsalted. Cover and set aside.

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2. Chop 2 garlic cloves into small pieces. Fry in 1/2tsp oil for 2-3mins. Add pepper and 3-4tbsp lemon juice. Add 1/2 stock cube and 250ml water. Bubble till reduced by about half. Whisk in 2 light mini Philadelphia tubs till combined. Reheat and add a large handful of chopped dill, season to taste.

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3. Meanwhile heat a frying pan over a medium heat NB DO NOT LET IT GET TOO HOT. When hot, add the salmon skin side down, unseasoned. Leave untouched for 5-7 mins till the skin is crispy. (NB mine was quite thick) Turn and cook for a further 2-3mins. The salmon should be a really vivid pink inside and tender, if it is too pale you have over cooked it, if it is still fleshy it is rare, better for a different recipe. Luckily mine was perfect 🙂 Finally steam the broccoli, serve.

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I’m not claiming this will get me a first but it certainly sent me into my exam smiling. Image

Smoked Salmon, Creamy scrambled eggs, Sweet roasted peppers, toasted onion bagel

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Usually I am a great advocate of butter, try as I might to be healthy – even I have to admit butter makes everything taste better. In the light of healthy exam fuel I made my eggs with half fat creme fraiche. I am a convert, the creamiest, fluffiest scrambled eggs ever.

1. Chop 1 pepper into strips. Scatter with a pinch of salt. Microwave on high for 5-8mins (I did this the night before).

2. Whisk 3 eggs, pinch of salt, pepper and 1 tbsp light creme fraiche. Microwave for 30secs at a time, whisking between each spurt. BE CAREFUL NOT TO OVERCOOK, the eggs will keep cooking, so set them aside when they are still a bit runny.

3. Toast a bagel, top with the eggs (no butter), strips of smoked salmon, the pepper and a sprigs of dill.

Soy milk porridge, berry compote, salted pistachios

1. Put 50g oats, 250ml unsweetened soy milk and a pinch of salt in a pan. Simmer for 5-6mins, stirring. Pour into a bowl.

2. Put 1 snack pack of blueberries in a pan with 2tsp sugar and 3tbsp water. Simmer for 5mins. Place on porridge with a small handful of salted pistachio nuts. 

Lean Rump steak, light peppercorn sauce, paprika sweet potato chips, lemon and garlic broccoli, serves 1 – 15mins.

1. Chop 1 small sweet potato into thin strips. Scatter with sea salt and paprika. Roast on high in the microwave for 8-10mins.

2. Meanwhile heat a frying pan seasoned with a little salt and pepper. Trim the 200g steak of all visible fat. Chop 2 garlic cloves into thin slices and put in the bottom of a saucepan. Top with an in saucepan steamer and fill with chopped broccoli. Steam for 5mins.

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3. Fry the steak for 3-4mins on each side for rare – medium rare. Set aside. Add  2 chopped cloves garlic into the steak pan. Fry for a minute. Add a good glug of cooking brandy (I know I’m off booze for exams but this is medicinal, and the alcohol is burnt off). Sprinkle in 1 crushed stock cube, 1tsp slightly crushed peppercorns and 150ml water. 

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4. Meanwhile drain the broccoli and garlic. Return to the saucepan with a good dose of lemon juice. Cover off the heat, shake and leave aside. Add 1-2tbsp light creme fraiche to the sauce and stir. Return the steak to the pan with any juices that have seeped out. Leave for a minute. Serve. The steak should be on the cusp of turning pink.

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Rare Teriyaki Salmon, garlic, ginger and chilli chickpea mash, Coriander leaves, crispy chilli broccoli.

1. Heat a frying pan. Meanwhile pour the contents of a small can of chickpeas in water into a pan (including the water). Add 1/2 small chopped red chilli, seeds removed, 2 cloves garlic, chopped,1/2 a stock cube and 1tsp chopped ginger. 

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2. Place 1 fillet of salmon skin side down in the heated pan. Cook for 2-4 mins until the skin is crispy, remove from the pan and set aside. Add 1 large garlic clove, 1/2 small chopped chilli, seeds removed and fry for 2-3mins. Add 4tbsp soy sauce, 1tbsp rice vinegar, and 2tbsp sugar. Leave to bubble.

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3. Take the chickpeas of the heat and mash with a fork. Place 1 chopped garlic clove and 1 small chopped chilli, seeds removed and some broccoli  to a pan, fry for 1-2 mins. Add a small amount of boiling water and leave to steam.

4. When the teriyaki sauce has reduced by a third, add the salmon flesh side down. Leave for 1-2mins (for medium cook for a further 2mins – I like my salmon rare in the middle in this dish but not raw. The colour of raw salmon but not the texture).

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5. The broccoli water should have totally evaporated and the broccoli should be soft. Serve the salmon on top of the chickpea mash, scattered with coriander.

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Easy Creamy Garlic pasta (Microwave meal for one)

Easy Creamy Garlic pasta (Microwave meal for one) 

I am aware that the amount of meals for one on my blog at the moment does make me look a little bit like a loner but I’m afraid that is what finals does to you. Is it bad that the evening meal has become the highlight of my day amidst drowning in a sea of books, papers and opera dvds? Talking of which I should probably make this short and sweet.

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Ingredients

1/2 aubergine

1 courgette

100g mushrooms

100ml stock

salt/pepper

parsley

3 cloves garlic

lemon juice

50g penne

2 small tubs of lightest Philadelphia cheese

 

Chop the veg and garlic, place in a microwavable dish. Add the stock and a small amount of pepper and lemon juice. Sprinkle with parsley. Microwave on high for 2-250mins, until roasted. Meanwhile cook the pasta in salted boiling water for 10-12mins. Drain reserving a tbsp of water. Stir the pasta water and pasta into the veg and add the cheese. Enjoy.

Same ingredients, different dish

This time chop the veg, microwave for 20-25mins. Toss with soy sauce, sesame oil, rice vinegar (a bit of chilli if you like it hot) and 2tbsp sugar. Serve with rice or noodles (and if you are feeling particularly healthy money wise) prawns.

Ultimate Challenge: £10, one person, microwave (and hob), 20min decadent menu

Ultimate challenge: £10 student microwave (and hob) 20min menu 

I’m not sure you are technically allowed to review yourself when writing a blog but having addressed the ultimate  challenge for any student. You have finished a module of your exams, you want to treat yourself but all your friends are still busy. You can’t really afford (nor would you want to ) to eat alone in a restaurant and you only have a microwave. On top of that your fridge is the size of a shoebox and you can almost guarantee that anything left in it will go off before it has been worth the money you paid for it, plus you are trying to be relatively healthy but are pretty damn hungry. You also (in this woman’s case) have recently purchased a ridiculous amount of amazing bordeaux wine for only £3 a bottle,  what is the point of going out anywhere.

Yes I was lucky to find the £4 rump steak (reduced from £5) but otherwise….and it is £10.41 but who is counting!!!!

Ingredients

2x Mussels in white wine sauce (save one for later) – £2.99

4x bread rolls (3x lunches for the week) – £0.69

Rump steak 200g – £4

1x sweet potato (save half for later) – £0.49

Asparagus bunch (save half for later) – £0.49

1 muller light coconut and lime yoghurt – £0.69

4x lightest cream cheese individual packs (save 1 for later) – £1.00

6 large eggs (save 5 for later) – £1.15

1 snack pack Belvita breakfast biscuits – £0.50

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20:00 Whisk together 1 egg, yoghurt and cream cheese until smooth.

19:00 Pour into a microwave proof dish. Chop the sweet potato into thin strips (the thinner they are the better they work).

18:00 Chop the asparagus and place in a saucepan with a pinch of salt. Season a frying pan with salt, pepper and a very small drizzle of oil. Place on a high heat to heat up.

17:00 Meanwhile place the cheesecake in the microwave covered in a small piece of paper towel. Microwave on high for 1min, it should be mostly cooked. Microwave in 20sec bursts until cooked in the centre. Crush the biscuits into crumbs and sprinkle over the top, refrigerate.

16:00 Put the mussels in a saucepan to heat up (roughly 4 mins). Place the bread roll in the microwave on a low heat for about 45s    ec to warm up. Put the steak on to fry, roughly 2mins on each side for medium rare.

12:00 Cover the steak in foil and put aside to rest. Sprinkle the potatoes with salt, pepper a small drizzle of oil and smoked paprika. Put in the microwave on medium high for 10mins. Meanwhile eat your mussels and crusty warm bread.

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02:00 Boil water and cook the asparagus for about 2mins. Turn the microwave to high and cook the potatoes for a further 2mins.

00:00 Serve. Eat cheesecake after.

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