Dhal and rice

 

Still skint after Christmas and a never ending January?  I know the feeling.  This, however, is cheap, filling and nutritious.  And has used up stuff from the bottom of the fridge.

Vegetable oil

Onion

Tomatoes

Plum

Red lentils

Turmeric

Chilli flakes

Garam Massala

Water

Spinach

Rice - Brown Basmati today

1.  Sautee chopped onion in oil, gently.

2.  Put rice on to cook - I use a heavy bottomed pan, add cold water to one inch above the surface of the rice, and a pinch of salt.  Bring to the boil, slam the lid on and turn down to the absolute lowest possible.

3.  Add chopped tomato and chopped plum (both optional, use what you have) to the onions.

4.  Add red lentils and water, then add spices, simmer for a while.

5.  Check that its not going too dry, and continue to simmer until lentils are soft.

6.  Add a handful of spinach leaves to wilt through.

7.  Serve, scoff, count spare pennies...

Mackerel paella

 

Tasty and cheap, a portion of oily fish and 5 veggies - what's not to like?  I haven't calculated exact figures, but I think this is about £1 a portion for 2.

Shallot

Olive oil

Garlic

Red pepper

Mushrooms

Spice mix (paella mix or paprika based)

Risotto rice

Veg stock

Tomatoes

Spinach

Tinned mackerel

1.  Sweat chopped shallot (or onion, or leek) in olive oil.

2.  Add chopped pepper and mushrooms and a clove of crushed garlic, sautee for a few minutes.

3.  Add risotto rice (a small handful per person), a little spice mix and stir until all grains of rice are coated.

4.  Add veg stock to cover and simmer gently.  Add more stock if it's going too dry.

5.  Add chopped fresh tomatoes, or a tin of chopped tomatoes, simmer.

6.  When the rice is nearly done - after about 12-15 minutes - taste it - if it's still chalky in the middle it needs a couple more minutes.

7.  Layer a handful of spinach over the top and allow to wilt for a couple of minutes.  The  stir in.

8.  Add a tin of mackerel in tomato sauce, stir in gently - you don't want to break the fish up completely.

9.  Leave to cook on low for a couple of minutes. rest to allow the rest of the liquid to absorb.

10.  Serve, scoff, gloat ... with a good grinding of black pepper.

Smoked mackerel pilau

 

Another - what's in the fridge/cupboard? dinner.  

This was really tasty, really easy to make and really economical.

I happened to have fennel, golden beetroot, courgette and spinach - but you could equally well use celery, carrot, mushrooms, frozen peas etc etc

Olive oil

Spring onions

Garlic

curry spices (whatever you have got)

Fennel

Golden beetroot

Courgette

Basmati rice

Spinach

Smoked mackerel 

1.  Chop and gently fry onion in olive oil, add crushed garlic.

2.  Chop other firm vegetables - fennel, golden beetroot, courgette - and fry gently until nearly soft, for about 15 minutes, add curry powder and cook for another minute.

3.  Add basmati rice, turn over a few times until everything is coated.

4.  Add water/stock to cover the rice with a generous layer of liquid - at least 1 cm above the level of the rice.

5.  Turn heat up and bring to the boil.  As soon as it boils slam on the lid and turn the heat down to the minimum possible.

6.  Leave to sit - do not stir - for 10 minutes.

7.  Add generous handfuls of spinach and the flaked mackerel over the rice - slam lid back on, and leave for another 5ish minutes, for spinach to wilt and fish to heat through.

8.  Stir through, serve, scoff.

Roast salmon, with dill and mustard sauce, garlicky beans and a kind of pilau - for Moulin Rouge!

Many Saturday's we have movie night, and I try to theme dinner with the movie.  This week it was Moulin Rouge! so I took a French take on dinner.  It's not restaurant quality presentation, but though I say it myself I was very, very tasty.

Double peeling the broad beans is tedious, but the resulting beans are worth it, as you don't have to chew the rubbery green coatings.






Broad beans
Green beans
Tomatoes
Garlic
Olive oil

Salmon fillets
Olive oil

Butter
Shallot
Dill
Dijon mustard
Juice of half a lemon
Flour
Natural yogurt

Olive oil
Shallot
Rice
Stock

1.  Prep the broad beans by podding and peeling grey layer.  Chop green beans and finely chop tomatoes.  Sautee gently in olive oil, with A LOT of crushed garlic.  Add a little water/stock and simmer, with a lid on for about 30 minutes.
2.  Drizzle salmon fillets with olive oil, cover with foil and roast for about 20 minutes.
3.  Melt a good bit of butter, and add very finely chopped shallot.
4.  Start the pilau, sautee finely chopped shallot in olive oil.  Add rice, turn in the oil until every grain is coated with a film of oil, then fry a little longer until the rice starts to cook slightly.  Now add flavourful stock, stir in, turn the heat right down and put the lid on.  Should be ready in 15 minutes.  Turn the heat off and let it just sit there and keep warm in the steam.
5.  Finish the sauce by adding dill, a teaspoon of dijon mustard and a spoonful of flour.  Whisk in lemon juice.  It might look a bit split but just keeping whisking.  Just before you are ready to serve stir in natural yoghurt, keep it on a very low heat.
6.  Serve, scoff ... it was delicious.

Sausage paella

 Maybe I should have called it a very British paella.  It's the night before the new veg box, so it's very much - use what you have, it'll still be tasty, dinner.

Olive oil
Onion
Garlic
Carrots
Sausages
Red pepper
Green beans
Paella rice
stock
wholegrain mustard
Kale


1.  Sautee chopped onion and crushed garlic in olive oil.  Add finely chopped carrot and fry gently for a few minutes.
2.  Add sausages and turn a few times, until they start colouring.
3.  Add chopped red pepper and green beans, stir in.
4.  Add paella rice, stir everything around until every grain of rice has a bit of a coating, then pour in stock, and a spoonful of wholegrain mustard.
5.  Simmer, check stock level, adding more if it goes too dry.  When the rice is nearly cooked add finely chopped kale, put the lid on and let it steam.
6.  Stir in the wilted kale, let it rest for 5 minutes.
7.  Serve, scoff

Veg dodger 2 "complained" about kale - grown by the devil, or something - but ate it nonetheless.

"Satay" chicken thighs, stir fry veg and rice

It's been the worst of times here at Kitchen Fairies HQ, so I've been "off air" for a good few weeks.  I'm not saying I'm back - but I am trying to put together a decent nutritious meal together for us every evening.

Tonight, headed for a thai/satay inspired roast chicken thigh thingy - with some stir fried veg and rice.

It is firmly on the "do again" list - though I think I was a bit tame on the chilli tonight.

So ....


Peanut butter
Soy sauce
Chinese rice wine
Chilli sauce
Crushed garlic
Tomato ketchup
Vegetarian oyster sauce

Chicken thighs

Jasmine thai rice

Groundnut oil
Leeks
Crushed garlic
red pepper
Pak Choi
beansprouts
Soy sauce
Chinese rice wine

1.  Mix together the marinade ingredients ... peanut butter, sauces, garlic etc.
2.  Put the chicken thighs in an oven dish and smother with the marinade.  Cover with foil and leave for 30 minutes.
3.  Roast at 180 for about an hour.
4.  Chop veg for stir frying.
5.  Put the rice on - 1 part rice, 2 parts water - pinch of salt.  Bring to the boil, turn the heat right down and slam lid on.  Now LEAVE for 15 minutes.  If everything else is not quite finished, simply turn the heat off and let it sit there in its own steam - do NOT open the lid.
6.  Stir fry the veg and flavourings in groundnuts oil for about 8 minutes,
7.  Serve, scoff ... the chicken thighs will have created their own delicious sauce.

Egg fried rice

Left over rice?  Left over meat? ...both?

We had left over ham, from yesterday's roast, and fresh veg - so -leaving the tins in the cupboard (after tonight's instructions for 3 weeks lock down we might need them later) - I thought egg fried rice - tasty- and we've not had it for a while.

We have veggie, gluten reducing*, lactose free and veg dodger in this house - so this is a one(ish) dinner which copes with all requirements.

I used standard soy sauce which is generally not gf -* use gf sashimi sauce if you need to be totally gf.

Rice (I used jasmine thai - but face it folks - use what you have)

Goundnut oil (or whatever you have - I wouldn't recommend olive oil - but otherwise - just some cooking fat)
Veg …. we used the list below, but substitute etc to your taste and availability ..
spring onion
garlic
ginger
carrot
mushrooms
red pepper
courgette
Rice wine vinegar (or cider vinegar, or lime juice - I don't recommend chippy vinegar)
Soy sauce
Eggs


Optional - chopped cooked ham

1.  Cook the rice (or use leftovers, or microwave rice)
2.  Chop the veg into small pieces … julienne etc … it can be a bit fiddly, but it cuts down cooking time - so give it a go - cut the veg into smallish pieces (it also makes it more difficult for the fussier to pick it out).  Fry gently in oil for a few minutes - stirring often.
3.  chuck the rice on top of the veg, splosh on some soy sauce and rice vinegar (optional) -stir in -  keep moving in the pan.
4.  Turn the heat right down.  Flatten the rice/veg mix - pour over the whisked eggs.
5. Leave to stand - a final couple of stirs to make sure the egg is cooked, and then mixed through. 
6. serve, scoff xxx
Eh voila (The veg dodger had thirds! - also thirds of the chopped ham mixed through it)

Keema mattar, aloo gobi, tarka dhal and basmati rice

Leftover roast lamb and a romp around the cupboards and the spice drawer … delicious curry tea.

Onions
Garlic
olive oil
Mustard seeds
Cumin seeds
Coriander seeds
urid dhal
turmeric
fennel seeds
chilli flakes
tikka masala mix
roast lamb
tomato puree
red lentils
potatoes
cauliflower
tomatoes
garam masala
basmati rice
frozen peas

1.  Mince 3 onions in a food processor and divide between 2 deep sautee pans - 1 for the lamb curry, 1 for the potato and cauliflower.  Sautee gently in olive oil, with crushed garlic.
2.  Mince leftover roast lamb in the food processor - add to the onions with a tablespoon of tikka masala spices.
3.  Boil lentils in plenty of water.
4.  Cook rice - I use the adsorption method 1 x rice, 2 x water, bring to the boil, slam the lid on and turn the heat right down.
5.  Into the other sautee pan add dry spices - mustard seeds, cumin seeds, turmeric, fenned seeds, coriander seeds and a pinch of chilli flakes, heat through until they release their aroma - them add chopped potatoes, florets of cauliflower, chopped tomatoes and a squidge of tomato puree.  Add a big mugful of water, stir, cover and leave to steam.
6.  Add some tomato puree to the lamb and stir, simmer, add a little water if necessary.
7.  Keep an eye on the lentils, add more water if needed and stir so that they don't stick to the bottom of the pan.
8.  When the veg are soft it's pretty much done, just add a little garam masala to the mixture, to taste.
9.  Pop some frozen peas into the lamb mix, stir in.
10.  Serve, scoff …

Amazing what some leftovers and spices can do.

Kedgeree

This amazing long hot summer continues, and I am enjoying myself cooking in the garden.

I got a load of bargain smoked haddock from Paul the fish on Saturday, and with a houseful, decided on this delicious kedgeree.  It was well received by all;  most of us had seconds, one person had thirds.

Basmati rice
Eggs
Smoked haddock
Coconut oil
Onion
Garlic
Curry powder
red pepper
carrots
frozen peas
Baby spinach

1.  Prepare the main bits - cook rice, boil and peel eggs and poach the fish.
2.  Pull the dish together.  Fry chopped onions, garlic in spices until onions are nearly translucent.  Add vegetables and a little water, cook until the veg are done.
3.  Add cooked rice, flake in cooked fish and stir around gently.  Cook for about 4 minutes.
4.  Add frozen peas and baby spinach - stir them in until spinach is wilted - again about 5 minutes.
5.  Top with boiled eggs.
6.  Serve, scoff.....

National curry week: Day 2. Veggie curry with rice

A fairly disappointing start to this year's national curry week - with fish fingers and chips!  Well, it was a very busy day fo getting things fixed - tumble dryer, van (aka the moneypit) ... and domestic sorting.  Day 2 was not particularly inspired - though it was, infact, delicious ... it was basically cauliflower and potato curry, with some extras.

Olive oil
Garlic
Onion
Mustard Seeds
Cumin seeds
Coriander seeds
Chilli flakes
Potatoes
Cauliflower
Tomatoes
Baked beans
Garam masala
Spinach

Basmati rice

1.  Sautee onion and garlic, add spices.
2.  Chop potato into smallish dice, stir in.
3.  Split cauliflower into florets, stir in.  Add water and simmer.  Cook rice.
4.  Add chopped tomato.
5. Chuck in left over baked beans (optional ;p), and 1 tsp garam masala.
6.  Stir and simmer until just about done, add more water and seasoning as needed.
7.  Add shredded spinach.
8.  Serve, scoff ... it actually is very tasty.

Tofu bibimbap

We are spoilt at Todmorden market - we can venture way beyond our Yorkshire borders for some tasty dinners.  Today, I had a scout around t'interweb, and after reading a number of recipes thought I would create my version of a bibimbap ... big bowl of rice, topped with a protein source with assorted raw, pickled and cooked vegetables with a chili sauce ...ingredients are mostly available from the market - Oriental foods, The Mediterranean Pantry, a couple of vegetable stalls ... but I had to go to a local supermarket for the beansprouts!

Tofu
Jasmine rice
Peanut oil
Korean red chili pasta - gochujang
Soy sauce
Rice vinegar
Sesame oil
Sugar
Agave syrup
Sesame seeds
Garlic
Ginger
Radish
Carrots
Cucumber
Green beans
Cavolo nero
Mushrooms
Bean sprouts
Spring onions

Basically you cook all the ingredients separately, give each person a bowl of rice topped with pan fried tofu and a fried egg, and they choose which of the other bits they want, add some sauce, and stir it all together.  I started with putting the tofu in salted water, then pickled the radish and carrot, then chopped the rest of the veg ... put the rice on, steamed the cavolo nero and green beans, fried the tofu, made the sauce, and stir fried the veg - one at a time - keeping them hot in the oven while I finished the tofu.  Finally fry the eggs .. and begin the assembly.

The tofu:-

Soak in salted water for 15 minutes to tighten up the edges.  Slice into fork sized slices - return to the salted water to firm up further.  Fry in hot peanut oil, in batches, do not over crowd the pan, until crispy on both sides.  Keep warm in the oven.

The sauce:-

Mix 3 tbsp gochujang with 1 tbsp soy sauce, 2 tbsp water, 1 tsp (to taste) agave syrup and 1 tsp sesame oil.

The pickled veg:-

Prepare carrot and radish batons.  Heat together 2 tsp sugar, 1/2 cup rice vinegar and 1 cup water.  Put veg into pickling liquid, swish about and take off the heat.  After 10 minutes drain and chill.

The stir fried veg, one at a time, keep warm in the oven:-

Mushrooms, sesame seeds, garlic, soy sauce, sesame oil
Cavolo nero, sesame seeds, garlic, ginger, soy sauce
Green beans, garlic, tiny splash soy sauce
Beansprouts, soy sauce, tiny splash sesame oil

The raw bits, chop finely:-

Cucumber
Spring onions
Sesame seeds

On your marks - go ....

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

Fish curry

Fish on Friday, as usual, but a bit of a change this week.  Lovely haddock from Paul, and a trawl through the veg in the fridge, and we had this delicious, but not very authentic, version of Malaysian fish head curry.  There were no fish heads involved, or any Malaysians for that matter.

Jasmin rice
Peanut oil
Spring onion
Garlic
Curry paste (Malaysian fish head for us, but could have been red thai, or something similar)
Courgette
Mushrooms
Tomato puree
Coconut milk
Haddock (or other white fish)

1.  Cook the rice - I used a rice ball - those things really work - put rice in ball, put into pan of cold water - bring to the boil, boil for about 15 minutes - done!
2.  In a wok, heat peanut oil, then add chopped spring onions, curry paste and crushed garlic.  Stir fry briefly.
3.  Add chopped veg to the wok, and stir fry, then add water/stock and a squirt of tomato puree, simmer until veg a nearly done, stirring occasionally.
4.  Add coconut milk, and taste for seasoning.
5.  Add fish pieces and simmer gently for about 5-6 minutes.
6.  Serve, sprinkling more chopped spring onion on top, scoff.

Smoked mackerel biryani, roast beetroot with hard boiled egg

This dinner was made in stages, but is incredibly easy.  The beetroot was actually roasted yesterday, bunged in the oven while I was roasting potatoes.  The ricey bit - I'm calling it biryani because I used a biryani spice mix, and it uses raw rice, rather than kedgeree which uses cooked rice) takes a few minutes (about 8) to start, and then you just leave it gently cooking itself until 5 minutes before serving.  Eggs - simply put on to boil in cold water, done 3 minutes after the water starts to boil.



Roast beetroot

Beetroot
Garlic
Olive oil
Balsamic vinegar

Smoked Mackerel biryani

Onion
garlic
Olive oil
Biryani spice
Basmati rice
Vegetable stock
Frozen peas
Smoked mackerel

Boiled eggs

Eggs!

1.   Wash beetroot, put, unpeeled, in a roasting dish with lots of garlic - just bash a few cloves and stick them in.  Drizzle with a little olive oil and cover tightly with foil.  Roast until beetroot is soft ... about an hour.
2.  Cool beetroot.  When cold - peel - I always wear gloves as otherwise you end up looking like an extra from the Texas chainsaw massacre - this time I had run out of gloves so improvised with 2 plastic bags on my hands ... clumsy, but it worked.  Chop into chunks and drizzle with balsamic.  Store in the fridge.
3.  Sweat off chopped onion and crushed garlic in olive oil, in a heavy bottomed pan with a tight fitting lid.
4.  Add a teaspoon, or so, of biryani spice mix (or curry mix of your choice).  Stir in.  Add basmati rice, stir until every grain has a thin layer of oil.  Add stock to 1 inch about the rice, bring to the boil.
5.  As soon as the rice boils stick the lid on it, and turn it RIGHT down.  Leave for 15 minutes.
6.  Boil the eggs.  (From cold, bring to the boil, simmer for 3 minutes, put under running cold water to cool quickly ... peel)
7.  Stir frozen peas into the rice, add flaked smoked mackerel - stir gently, slam the lid back on for 5 minutes.
8.  Serve, scoff

Seafood and asparagus risotto

It's not a very good picture, but it was a very tasty standby dinner.

Onion
Olive oil
Risotto rice
White wine
Asparagus
Stock
Pack of frozen seafood (from frozen)
Frozen prawns (defrosted)

1.  Finely chop onion and sautee in olive oil until soft.
2.  Add risotto rice, and turn in the oil until every grain has a light coating fo oil.
3.  Splash in half a glass of dry white wine.
4.  Add the chopped stems of the asparagus - keep the tips until the last 5 minutes.
5.  Add stock, stir and simmer, add seafood mix from frozen.  Keep adding stock, a bit at a time and cooking out until rice is nearly done.
6.  Make sure that prawns are defrosted, and add them.
6.  Now add the asparagus spears, and a little stock.  Cook for a further few minutes.
7.  After a final stir, let the mixture sit, so that the rice can soak up the moisture, so that it doesn't seep out to a watery puddle in the bowl.
8.  Serve, scoff ... have seconds.

Smoked haddock risotto

Sometimes we have fish when it's not Friday!  This was Sunday's dinner, and very nice it was too.

Olive oil
Leek
Celery
Garlic
Risotto rice
White wine
Stock
Smoked haddock
Spinach
Frozen peas

1.  Sautee leek in olive oil, add celery and garlic and cook for a few minutes.
2.  Add rice, stir in until every grain is lightly coated in oil.
3.  Add a glass of white wine, and some stock.  Simmer.  Add  more stock and stir in as it starts to get dry.
4.  When the rice is just about al dente  add the smoked salmon on top.  At this point I added a little more stock, and then covered to steam the fish on top of the risotto.
5.  Five minutes later add a handful of frozen peas and big handfuls of spinach, cover again.
6.  3 minutes later stir the wilted spinach and fish, gently, into the risotto.  The fish will naturally fall into big flakes if you are gentle enough.
7.  Turn the heat off, cover again and leave for 5 minutes.  All the juices will then soak into the risotto.
8.  Serve, scoff

Rice'n'dhal, with curried veg

Twas a cold and drizzly Sunday afternoon, and I didn't have so much inspiration, but I did have a fridge full of vegetables, which needed using before the next batch are delivered on Tuesday.  Also, some garlic and turmeric will help send the lurgy into the ether, finally.

Rice - cook using your chosen method - I bring to the boil in a cast iron pot and then transfer to a low oven to absorb the water.

Dhal

Red lentils
Olive oil
curry leaves
mustard seeds
coriander seeds
cumin seeds
chili flakes

1.  Boil the lentils until they are done.
2.  Make the tarka by heating the spices in oil - throw onto the cooked lentils - done....

Curried vegetables

Leeks
Garlic
Celery
Cumin seeds
Fennel seeds
turmeric
garam masala
vegetable stock
cabbage

1.  Sautee chopped leek and crushed garlic, add spices of your choice.
2.  Add chopped celery, continue to sautee until softenned a bit - then add veg stock and simmer.
3.  Add garam masala and shredded cabbage.  Simmer until veg is done.

Serve, scoff - delicious, comforting and very good for you.

Truffle and vegetable risotto

Autumnal, with a deep foresty almost mustiness - the authentic italian risotto mix was livened up with some fresh onion, red pepper, mushrooms and cavolo nero.

Olive oil
Onion
Garlic
Red pepper
Mushrooms
Truffle risotto mix
cavolo nero


1.  Sautee onion in olive oil until soft, add crushed garlic.
2. Add red pepper and mushrooms and continue to fry gently until they are soft.
3.  Tip in the risotto mix and about a cup of hot water, stir.
4.  When the water has mixed in, add another cupful and stir again - keep adding water until rice is just about done.  Then add shredded kale.
5.  Add another cup of water and stir until rice is done, and most of the water is absorbed.
6.  Turn off the heat and stand for a few minutes, this will allow the rest of the water to absorb, so the dish is silky (and not a watery ricey mess)

Prawn paella

Open fridge, scratch head, shut fridge.  Open fridge again ... leek, red pepper, green beans, half a bag of spinach and some mushrooms ... add rice, frozen prawns and a tin of tomatoes and you have "paella", or something resembling it - not too shabby for a mid-week tea.

Veg available from Garry on the outside market, rice and spices from The Mediterranean Pantry - fresh prawns from Paul the Fish (or frozen).

Olive oil
onion
leek
garlic
saffron
Stock
red pepper
short grain rice
chilli flakes
mixed herbs
king prawns
mushrooms
spinach

1.  Sautee chopped leek and onion in olive oil, add crushed garlic when it's soft.
2.  Add chopped red pepper, cook for a minute or so.
3.  Soften a pinch of saffron in a dropof warm water.
4.  Add a good handful of rice to the pan, turn over in the oil so that every grain is coated.
5.  Add saffron water, chilli flakes and herbs and a pint or so of stock, stir in.
6.  Simmer gently, add chopped mushrooms and a tin of chopped tomatoes.  Stir now and again to stop it sticking.
7.  Defrost prawns in hot water, drain.
8.  Test the rice, season - when it's nearly done add in prawns and a big handful of spinach.  Turn it over in the pan.
9.  The prawns will cook in about 2 minutes.
10.  Serve, scoff ... have seconds.

Fried chicken, rice and peas and plantain

Caribbean food week - day 1

Fried chicken with rice and peas, and some plantain.  Fried chicken was excellent, rice and peas were excellent - plantain - well it's good for you!

Onion
Garlic
Coconut oil
Ginko peas
Thyme
Coconut milk
Rice (basmati)

chicken thighs
Eggs
Chicken coating mix

Plaintain

Tomatoes
Lettuce
Radish

1.  Gently sautee chopped onion and quite a lot of crushed garlic.
2.  Tip in the tin of peas - do not rinse them!
3.  Add a good pinch of thyme, seasoning and a tin of coconut milk.
4.  Bring to the boil, stir, add rice and water to 1 inch above the surface.  Stir once.
5.  Bring to the boil again, slam on lid, turn heat right down.  The rice will be done when all the liquid has been absorbed.
6.  Whisk eggs lightly, cover each chicken piece.  Coat with seasoning mix.
7.  Fry for a few minutes each side, in batches, keeping warm in between.
8.  Fry plantain for a few minutes each side.
9.  Serve with a simple salad.

A gentle start to Caribbean food week, you could, of course serve with hot sauce for more of a kick.