Chilli two ways, with GF cheesy cornbread

We had no potatoes!  We had recently had both rice and pasta, so I wanted something different on the carbs front - so - cornbread, why not?  This led quickly to the obvious decision to combine it with chili for dinner.  A minced beef one for the veg dodger, an aubergine based one for the veggie - and, of course, both for me!

Olive oil
Onions
Garlic
Cumin
Chilli flakes
Mixed herbs
Paprika
Carrots
Minced beef
Aubergine
Courgettes
Red pepper
Kidney beans
Black beans
Passata
Soya milk
Dark chocolate
Sour cream
Lime (optional)

Corn bread

GF plain flour
polenta/cornmeal
baking soda
baking powder
salt
egg
soya milk
sour cream
grated cheddar

1.  Start the chillies.  In two separate pans sweat down chopped onion in olive oil.
2.  Add crushed garlic, herb and spices - we don't like things too hot so I held back on the chili flakes, you can add, but it's very difficult to take away (if you do over spice you need some sugar to counter balance, so a big squirt of ketchup can help).
3.  Add chopped carrot to both, and continue to sweat down.
4.  Add minced beef to the meaty version, and diced aubergine to the veggie version.  Stir.  Keep stirring every now and again until mince is browned, and aubergine is slightly soft.
5.  Add chopped courgettes and red pepper to both, stir in.
6.  Drain a tin of kidney beans and a tin of black beans, stir half of each into each chili.
7.  Then add a cup of passata and a cup of water - simmer - season to taste.
8. When they are cooked (about 20 minutes, but you can just keep simmering gently, just make sure that they don't get too dry, add more water if necessary), add dark chocolate and a splash of milk/soya milk (this just "softens" the chili slightly). Stir until chocolate has dissolved. Spritz with lime if you have any.


Make soda bread

1.  Combine a cup of GF plain flour, a cup of cornmeal, 1/2tsp each of salt, baking powder and baking soda.
2.  Whisk together 1 egg, about half a cup of soya milk and a spoonful of natural yogurt or sour cream (you need a little acid to get the baking soda working).
3.  Mix a big handful of grated cheese into the wet ingredients.
4.  Combine the dry and the wet ingredients - kneed gently, but not for too long.  Juts enough to bring the mixture together.  Form into a round - with a sharp knife slash the top in a cross.
5.  Bake, on a floured tray, in a medium oven for about 30 minutes.

Serve, with sour cream .... scoff

Smoked haddock and cavolo nero risotto

Well, it makes a change from fish and chips, but still fish on a Friday.  Again, all sourced from Todmorden Market - olive oil, herbs and rice from me at The Mediterranean Pantry, fish from Paul, vegetables from Garry or Traynors and eggs from one of the butchers .... jobs a good'un. Also - basket to bowl in 25 minutes.

Onion
Olive oil
risotto rice
White wine (optional)
italian seasoning
Stock/water
cavolo nero
mushrooms
smoked haddock
eggs
frozen peas

1.  Soften chopped onion in olive oil.
2.  After a couple of minutes add risotto rice, stir into the oil until every grain is lightly coated.  Pour in a glass of white wine, add a sprinkle of herbs, and stir.  Add a cup of water/stock and simmer.
3.  After about 6 minutes add shredded cavolo nero and chopped mushrooms, stir again.  Add more liquid as it absorbed by the rice.
4.  Put eggs on to boil.
5.  After another 5 minutes put the fish on top of the rice to steam.
6.  Keep an eye on the risotto, making sure it doesn't get too dry, add a little stock if necessary, but be gentle with the fish - after 10 minutes it will be nearly cooked so fold it gently through the rest of the mixture, with a handful of frozen peas.
7.  Leave the risotto to stand for a few minutes off the heat so that it can suck up the remaining liquid.
8.  Take the eggs out of the hot water, run under a cold tap, peel off the shells - and, there you go ...
9.  Serve, scoff

National burger day

You can't exactly call it a recipe - but it was national burger day - so rude not to!  Serve with potato wedges, cheese, gherkins and salad in pita.  Veggie had field mushroom and onion "burger" topped with cheese, also in a pita.

Stroganoff two ways

 Once again two versions of the "same" dish - one made with meatballs for the veg dodger - and the other with chickpeas for the veggie.  I, of course, had both.

Start with 2 pans ... and another to make the rice. I used a rice ball, but you could use a microwave, or just a pan etc...

Olive oil
Onion
Garlic
Mushrooms
Paprika
Meatballs
White wine
Tomatoes
Chickpeas
Veg stock cube
Chicken stock cube
cornflour
Sour cream

1.  In two pans sautee onions in olive oil, add crushed garlic.
2.  In the veg pan, add chopped mushrooms.
3.  In the meatball pan, add meatballs and fry until lightly browned, then add chopped mushrooms.
4.  To both pans add a glass of white wine and a sprinkle of paprika.
5.   Simmer for a while, then add halved cherry tomatoes, stir in.
6.  Add veg stock to the veggie version, and chicken stock to the meaty version.  Simmer again.
7.  Drain a can of chick peas and add to the veggie version.
8.  When the rice is done turn off thicken the sauce of the stroganoffs (if required) using cornflour slaked in a little water, then turn off the heat.
9.  Stir a spoonful of sour cream into each stroganoff.
10.  Serve, scoff ..

Fried chicken

Occasionally it has to be done!  It might not be top of the healthy list, but it's pretty high on the tasty list.  I was going to serve it with homemade coleslaw - but when I opened the fridge I realised we had finished the cabbage - so it was steamed veg and a simple salad instead.  We also had fabulous roast potato wedges.

Potatoes
Olive oil

Egg
Milk/soya milk
Fried chicken mix
Chicken thighs and drumsticks

1.  Cut potatoes into wedges, toss in olive oil and roast for 45 minutes, or so.
2.  Whisk together the egg and (soya) milk.
3.  Put the fried chicken mix in another bowl.
4.  Coat the chicken pieces first in the egg mix, and then in the coating.  Leave to one side to dry a little.
5.  Repeat the chicken coating exercise.
6.  Shallow fry the chicken pieces in oil.
7.  Put the chicken peices in the oven for 20 minutes, just to make sure they are cooked right through.
8.  Makes salad, steam veg.
9.  Serve, scoff.

Chinese influenced pork steak with veggie stir-fry

Nick (Fielden's family butchers) has some really great bargains.  The veg dodger choose this particular treat of chinese style pork steaks.  I developed the idea into a full dinner by making a stir fry with egg noodles, vegetables, kidney beans and cashew nuts.

All ingredients from Todmorden market - Fielden's butchers, The Mediterranean Pantry, Oriental Foods and Garry the veg.

Ground nut oil
Spring onions
Garlic
Ginger
Chilli flakes
Carrots
Broccoli
Red pepper
Baby cucumber
Soy sauce
Rice wine
Tomato ketchup
Noodles
Kidney beans
Sesame oil
Chinese pork steaks
Cashew nuts

1.  Chop all veg into small pieces, as the cooking process is quite quick.
2.  In a hot wok fry spring onion, crushed garlic and finely chopped ginger in groundnut oil.
3.  Add chopped veg and stir-fry.
4.  Boil noodles in water.
5.  In a hot pan fry the pork steaks for about 4 minutes on each side.
6.  Drain the noodles.
7.  To the veg add drained noodles, soy sauce, rice wine, tomato ketchup and drained kidney beans.
8.  Toss the stir fry - and empty into serving bowl, top with cashew nuts.
9.  Serve, scoff, water veg dodger eat 3 pork steaks ... yes 3 ... but also seconds of noodles and veg.

Roast trout, salsa verde and coleslaw

Friday - so, it'll be fish then ... no surprise there.  The beauty of this meal is that is suits everyone - the veg dodger likes coleslaw (albeit slathered in mayonnaise) and we all like fish.  I made a punchy salsa verde just to ring the changes, which wnet down well - I love the sharpness of the capers and cornichons chopped into the parsley and garlic - so dolloped on a load.  Others had a modest taste, but declared that it was surprisingly tasty.  This mix is firmly on the make again list.  It's also dead easy apart from some chopping.

Baby potatoes
Olive oil
Trout
Lemon
Spring onion
Red onion
Salt
Carrots
White cabbage
Cider vinegar
Sesame seeds
Parsley
Garlic
Capers
Cornichons

optional mayonnaise

1.  Parboil baby potatoes, then roast in olive oil.
2.  Put slices of lemon in the fish, fold them closed, drizzle with olive oil, roast covered in foil - for 30 minutes (about 160).
3.  Make the coleslaw - thinly slice onions, toss in a salad bowl, sprinkle with salt to start breaking them down.  Add julienned carrots (or grated) and finely shredded cabbage.  Toss gently and leave to stand.  After 10 minutes sprinkle on sesame seeds, splosh in some olive oil and a splash of cider vinegar.  Toss again, more throughly.  (at this point add mayonnaise/yoghurt if your household likes it - some of mine don't, so we have have it on the table for DIY concoction).
5.  Finely chop a pile of parsley with a small handful of capers and cornichons and a couple of garlic cloves.  Put the lovely green-ness into a bowl, add olive oil and stir until it looks and tastes right.
6.  Serve, scoff ... have seconds ... fight over last potato, leave leftover coleslaw for lunch tomorrow.

Pork chop, mushrooms with cheese, potato wedges and tomatoes

As the omnivore of the household I sometimes get a real treat at teatime - catering for the veg dodger and the vegetarian means I can have a bit of everything!  Today was pork chops in apple juice and mustard gravy for the veg dodger, and cheesy mushrooms for the veggie - accompanied by potatoes wedges, courgettes fried with onions and roasted tomatoes... the veg dodger managed some mushrooms - and there were lots of onions and apple juice in his gravy too ... ha - take that veg dodger!

Potatoes
Olive oil
Onions
Garlic
Pork chops
Mushrooms
Cherry tomatoes
Courgettes
Apple juice
Chicken stock
Wholegrain mustard

1.  Cup potatoes into wedges, toss in olive oil and a little salt.  Bake for 45 mins- 1 hour.
2.  Toss tomatoes in olive oil and salt, and bung in the bottom of the oven with the potatoes.
3.  Do the same with the mushrooms - ie.  in a dish in the oven.
4.  Chop onions and crush garlic, sautee in olive oil.
5.  Remove a spoonful of onions to another pan, add the courgettes 5 or 6 minues before serving - then fry them.
6.  Add the pork chops to the rest of the onions and brown slightly on both sides.
7.  Pour apple juice and stock into the pork chops, add a big spoonful of wholegrain mustard and simmer (about 15 minutes).
8.  Turn the mushrooms over, and add a piece of cheese - return to the oven to melt.
9.  Last 5 minutes - fry courgettes, check gravy for seasoning.
10.  Serve, scoff.

Baked halibut - Spanish style

Halibut is an exceptional fish.  Not one we get often, because it is pricey - but Paul had some fantastic looking fresh halibut at a reasonable price - so I didn't resist.  I thought I would give it a bit of a Spanish twist.

Potatoes
White wine
Olive oil
Veg stock
Red onion
Garlic
Courgette
Tomatoes
Red pepper
Parsley
Lemon zest
Black pepper
Dry sherry
Halibut

1.  Peel the potatoes and slice into thick slices.  Place as a layer in an oven dish, with a splash of olive oil, a glass of white wine and about the same of veg stock.  Bake/poach in the oven for about 20 minutes, or until almost done.
2.  Make the sauce - sautee sliced onion and crushed garlic in olive oil, add finely diced courgette and thin strips of red pepper.  After a couple of minutes add chopped tomatoes and a good twist of black pepper.  Simmer, add water/stock if it goes a bit dry, until the veg are soft.
3.  When the potatoes are nearly done, layer the fish on top.  Add 2 tablespoons of dry sherry, a handful of parsley and grated lemon zest to the tomato/pepper mixture, and stir in.
4.  Pour the tomato mixture onto the fish and return to the oven for 20 minutes.
5.  When the fish is cooked, sprinkle on some extra parsley and lemon zest.
6. Serve, scoff.

This was a real treat - I used 2 big halibut steaks, and two of us were eating - there are now 4 portions in the freezer waiting for lunches - I hope it freezes well, because I am already looking forward to pulling it out for work lunches.

Sausage and mash

Sausage and mash is excellent almost any day - but I made a really nice onion and mustard gravy which turned this into a real treat.

Potatoes
Sausages - these were pork and apple
Olive oil
Butter
Red onion
Garlic
Flour
Vegetable stock
Grainy mustard
Baked beans
Cabbage


1.  Prick the sausages with a fork and bung in the oven in an oven dish.  I add the tiniest splash of olive oil, roll them round in it - just to stop any initial sticking.
2.  Peel potatoes, boil for 15 minutes - until softish to a sharp knife.  Mash with butter and put into another oven dish - bake for 20 minutes, until the top goes golden brown.
3.  Sautee chopped onion and crushed garlic in olive oil until soft, add a tablespoon of flour and stir in until it becomes a paste.  Add stock and simmer, add a spoonful of grainy mustard, simmer again.  The gravy will thicken.
4.  Heat beans.
5. Steam shredded cabbage.
6.  Serve, scoff .... delicious

Hake and potato wedges with a ragu of summer vegetables

Paul had some lovely hake this Friday, so I thought we would have a treat.  Tasty wedges making a tiny change from chips, and some veg braised in wine finished it off. Yum.

Potatoes
Olive oil
Onion
Carrots
White wine
Stock
Cabbage
Hake

1.  Cut potatoes into wedges, toss in olive oil and bake for 45 minutes.
2.  After 25 ish minutes - Sautee red onion and diced carrot for a few minutes, in olive oil.  Add a cup of white wine and a cup of stock, simmer gently for a few minutes.  When you put the fish on add shredded cabbage and allow to wilt.
3.  Brush the fish with olive oil, and fry in a hot pan, skin side down first for a few minutes each side.
4.  Serve, scoff.

Lamb breast and mediterranean vegetable bake

I love a bargain.  I had to go to the supermarket to pick up soya milk, so glanced in the last minute bargains section - and saw lamb breast for 50p!  50p! ... so, that was enough of a spark to dictate what we were to have for dinner.  I only bought one each, but they worked so well I wish I had bought more, for the freezer.

Lamb breast
Tomato pesto
Garlic
Olive oil
Potatoes
Salt
Aubergine
Courgette
Tomatoes
Cheese (masdaam and cheddar, could have been almost any cheese)
Red onion
Italian herbs

1.  Mix together tomato pesto, crushed garlic and a little olive oil, massage into the lamb breast and marinate for an hour or so.
2.  Sprinkle potatoes with salt, toss in olive oil and roast in the oven.
3.  Put the lamb in the oven, start at a medium heat for half an hour, then at a high heat for half an hour.
4.  Griddle sliced aubergine and courgette in a little olive oil, then stack in an overlapping pattern in an oven dish - aubergine, courgette, tomato ... keep going in a spiral.  Tuck bits of cheese in with the vegetables, sprinkle with italian herbs and finely chopped red onion.  Bake for 20 minutes.
5.  Serve, scoff.

(The veg dodger had seconds of mediterranean bake!)