Skip to main content

The Zipless Munch


I have a very busy few days ahead of me so it's wham bam cooking time! Minimal shopping, minimal commitment but with the right ingredients, a mutually satisfying experience.
No time to batch cook but I do have a huge bowl of freshly made coleslaw already in the fridge and I will make a jar of basic vinaigrette that can be used on salad leaves, spuds etc.
At the market I will target, new potatoes, green leafy stuff, hopefully some nice purple sprouting broccoli, cucumber, onions, fresh ginger, mint and parsley.
From my dairy queen, Rose, eggs, a 1kg tub of plain organic yoghurt and maybe a chunk of whatever cheese looks good. The yoghurt I'll strain through some muslin to make my own "greek" version, cheaper than buying the real stuff. Getting rid of the whey means it won't split when I cook with it. Oh and I'll cook the new potatoes while I'm at it and bung them in the fridge for another meal.
Organic chicken thighs (non-organic chicken gives me the shivers so will skip it if they don't have any) , and cos I fancy a burger/ kofta, my butcher does great minced lamb.

West Pakistan Chicken
8 chicken thighs, skin removed
2 onions, finely sliced
2 tablespoons grated ginger
1 large clove of garlic, crushed
8 cardamom pods, crushed
1 tablespoon of tumeric
2 cups ( 500mls-ish ) of strained or Greek yoghurt
Handful of sultanas if you have them
A little oil, salt and pepper
Oven-proof dish that will fit the chicken in one layer
In a frying pan, brown the thighs and the onions in a spoonful of oil.
Transfer into oven-proof dish in one layer. Mix the rest of the ingredients together and pour over the chicken.
Great if this can stay in fridge overnight but an hour marinating would be fine.
Pre-heated oven 180 C / 350 F for about 45 minutes depending on plumptiousness of thighs, give them a prod.
Serve with basmati rice and loads of chopped parsley.

The leftovers I'll turn into Coronation chicken for late night sarnies.
Lamb burger- cumin, coriander, minced garlic served with minted tzatziki and coleslaw.
Bubble and squeak made with the leftover coleslaw and new potatoes and maybe a couple of poached eggs.
Frittata with the broccoli and a green salad.
All in all a hopefully stress-free and delicious few days munching!

Love Food X

 

Comments

  1. The West Pakistan Chicken sounds fantastic! A recipe I must try. I love it that you are not using expensive ingredients in these hard times.

    ReplyDelete

Post a Comment

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…

COOL BRITTANIA

There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .


Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.





At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …