recipe: ham mint & cucumber gebab

For when you absolutely have to eat something that tastes great, but simply cannot afford the calories, or, the carbs . . . 'this magnificent feast here represents the LAST of the petty cash . . . slow down chew your food.'

ham mint & cucumber gebab

gem lettuce mini kebab

IngredientsMakes: 214g (4)

28g	(4)	gem lettuce leaves
48g		cooked ham
114g		cucumber
10g		mint jelly
5g		lime juice
4g		chilli
4g		coriander stalks

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

IngredientsMakes: 385g (1)

100g		wild garlic chapos	(recipe below)
10g		asd mango chutney
80g		sweated mushrooms	(recipe below)
110g		seared ribeye steak	(recipe below)
20g		mayo
10g		lime juice
3g		coriander
2g		red chilli
10g		mango chutney
30g		light apricot couscous fruity	(recipe below)
20g		kimchi no3	(recipe below)

Method

Make the mushrooms, prep the tomatoes, couscous & kimchi.

Brush the chapo w/ mango chutney & put on low on a skillet to warm.

Make the steak and place on a wooden board to rest.

Deglaze the steak pan with the touch of water butter & the mushrooms then assemble the whole thing on the skillet so it stays warm.

Chapo, mango chutney, mayo, coriander, chillies, steak, couscous, kimchi & finally a ouch more mango.

Serve on a warm plate! Too good . . . .

This took less than 15mins to make when I got in from work . . . chapos were in the freezer, kimchi on the counter, sauces in the fridge & cupboard.

Couscous was left over from yesterday. Very pleased with the outcome!

sweated mushrooms

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

IngredientsMakes: 113g

150g		mushrooms
10g		butter
1g		salt

Method

Thick slice the mushrooms.

Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface.

Add the mushroooms, sprinkle w/ salt & toss to coat. Turn the heat to medium.

Toss them a few times as they become soft & cooked though. Use as necessary.

seared ribeye steak

IngredientsMakes: 213g (1)

227g		ribeye steak
2g		veg oil
1g		salt

Method

Brush the steak with oil and season it, cook it to taste in the same pan.

Once cooked put the steak onto a warm serving plate to rest and deglaze the pan with water or wine.

Once the liquor is reduced to a third add the juice from the steak on the plate.

Mix and pour over the steak - serve immediately.

light apricot couscous fruity

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

80g		couscous
145g		chicken stock	(recipe below)
20g		mange tout
20g		spring onions
15g		dried apricots
20g		dried cranberries
10g		red pepper
15g		butter
30g		spinach
10g		red onion
15g		flaked almonds

kimchi no3

classic korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1450g

530g		cone cabbage
140g		chinese cabbage
260g		carrots
280g		red peppers
60g		radishes
60g		spring onions
30g		red onion
32g		garlic
250g		7.5pc brine
18g		chilli flakes
60g		ginger
3g		sweet smoked paprika
20g		sriracha chilli sauce
30g		sugar
80g		7.5pc brine
40g		olive oil

Method

Make the brine the night before so any chlorine in the water evaporates - better for fermenting process.

Make 3L of 7.5% brine - 225g salt 2775g water.

The 240g in the recipe is approximately what finally ends up in the jar.

Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine.

Put plate on top to keep veg submerged.

Leave for 12hours / over night. Remove from brine - keeping the brine.

If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain.

To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine.

Mix this w/ the drained veg until its mixed completely.

Pack the mix into a kilner jar and top w/ brine. Insert a gauze to keep the veg submerged.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

experiment: ratatouille & broccoli open samosa - samosa taco fusion

ratatouille & broccoli open samosa

ratatouille in samosa shells pimped w/ some mint coriander & honey salsa!

IngredientsMakes: 340g (4)

76g	(4)	open samosa shells	(recipe below)
42g		yago lite	(recipe below)
6g		coriander stalks
2g		coriander
60g		steamed broccoli	(recipe below)
100g		ratatouille	(recipe below)
46g		mint coriander & honey salsa	(recipe below)
4g		mint
4g		red chillies

Method

Just using up leftovers from making samosas - and special THANKS mum for the fantastic ratatouille - and pimping them w/ some salsa!

Once you've made the components it's an assembly job!

Add a tea spoon of yago to the bottom, then some broccoli, then ratatouille and top w/ salsa, mint & chillies . . . very nice!

open samosa shells

taco shells made w/ samosa dough - serve w/ a table top of filling let people invent!

IngredientsMakes: 388g (20)

496g		open samosa dough	(recipe below)
120g		veg oil

Method

Plus oil for frying . . . 120g is the oil soaked into the taco shells

Cut the dough into 4 pieces and roll one out into a rough square.

Cut 4 circles 12cm in diameter out of the dough.

Make one a ball from the off cuts and roll it out to make one more circle.

Use a fork to prick lots of small holes into each circle.

- this stops large bubbles forming and gives evenly distributed small bubbles.

Fry the discs one at a time in veg oil on a high heat until they start to bubble turning once - take CARE turning them in the hot oil.

Using tongs remove the taco onto a tea towel covered w/ kitchen towel, wrap the taco around a wooden spoon or thin rolling pin while it is still hot.

Place to one side to cool. Repeat until all the dough is used up.

Reform the offcuts to get two more tacos.

open samosa dough

dough for taco shells style streetfood made w/ fine atta flour - samosa dough!

IngredientsMakes: 546g

220g		atta flour
110g		plain flour
3g		baking powder
3g		salt
20g		veg oil
190g		water

Method

Mix all the dry ingredients in a bowl.

Then add the oil and the water . .

Pour 100g cold water into a jug, plus 200g boiling water this will give you ~65C water.

Add 140g to the dry ingredient and mix with a wooden spoon until it comes together.

Take the dough out of the bowl and kneed until smooth.

Place in a plastic bag for 30mins. Then use as needed.

yago lite

lowcalorie creamy mayo yogurt dip

IngredientsMakes: 400g

300g		greek yogurt
100g		mayo
1g		aromat
1g		salt

steamed broccoli

IngredientsMakes: 220g

220g

broccoli

Method

Wash & steam for 8-10min . .

ratatouille

grade A - minimal effort - ratatouille - no rats involved, no fancy pants presentation! Thanks mum!

IngredientsMakes: 1760g (7)

120g		olive oil
20g		garlic
180g		yellow pepper
250g		red onion
125g		onion
250g		aubergine
120g		tomato
180g		courgette
800g		tinned tomatoes
500g		chicken stock	(recipe below)
5g		dried rosemary
10g		salt

Method

This is one f me mums recipes and I'm alway chuffed when she makes it because I add it to all sorts of things - yorkie puds filled w/ lamb & ratatouille, sushi rolls, tacos, broths.

Anyway she's always saying I pinch her recipes and never give her credit so here's a SHOUT out to me mums ratatouille!

-

Peel garlic and fry in oil 2mins.

All chunky dice:

Add peeled diced onions, diced yellow pepper and cook until the onion is soft

Add the smaller dice aubergine and cook until coloured.

Add the chopped tomato, courgette & tinned tomatoes & dried herbs & let them sizzle for 10mins.

Finally add the stock and season and reduce on a low simmer for ~30mins.

mint coriander & honey salsa

improvised mexican style salsa for tacos

IngredientsMakes: 161g

6g		mint
6g		coriander
50g		tomato
22g		red onion
30g		runny honey
40g		lime juice
5g		tabasco
2g		red chillies
0.5g		salt

Method

Pretty simple really chop everything up and mix.

Serve as fresh as possible.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: Mongolian beef bao bun (large)

mongolian beef bao bun large

soft bao buns filled Mongolian beef pickled veg & crispy onions - large

IngredientsMakes: 440g (4)

176g	(4)	bao bun 40g	(recipe below)
20g		mayo
8g		mini pickled onions
172g		mongolian beef	(recipe below)
24g		pickled cucumber	(recipe below)
24g		pickled shredded carrots	(recipe below)
8g		spring onion
8g		crispy fried onion (off the shelf super market ones)

Method

Make the bao buns first.

Prep the beef, leave it to marinade while prepping the veg.

Cook the beef then assemble!

These are so good

Mongolian beef

great way to make soft & crispy beef from inexpensive cut of beef

IngredientsMakes: 530g

440g		beef flank
10g		soy sauce
10g		olive oil
40g		corn flour
30g		corn flour
20g		olive oil
80g		brown sugar
160g		beef stock
90g		light soy
20g		olive oil
20g		garlic
20g		ginger
7g	(3)	large dried chillies	(recipe below)

Method

Slice the beef flank across the grain about 5mm thick.

Place the beef into a bowl and mix with the soy sauce & olive oil, the add the first lot of corn flour.

Toss until well coated, and leave for at least 30mins.

Add the second lot of cornflour and separate all the pieces of beef to theyre properly coated.

Coat a wok with oil & heat it until its just starting to smoke, re-coat it and add a third of the beef.

Cook until crispy and golden then turn the beef over & repeat for the other side.

Repeat until all beef is cooked. Place on a baking tray until needed or serve immediately.

There are two steps to the coating:

Add the brown sugar, beef stock, light soy to a small sauce pan on a medium heat, stirring until the sugar has dissolved.

Add 20g of oil to the wok on a medium high heat, then add the garlic & ginger, add the chilli once aromatic.

Pour the contents of the saucepan into the wok and turn the heat up, bring it to the boil.

Add the beef & stir until the sauce had become thick and coats the beef.

Add scallion & serve with rice or as a filling for bao buns!!

pickled shredded carrots / cucumber

pickled shredded carrots - condiment, bao, banh mi, salads you name it!

IngredientsMakes: 200g

200g		carrots
20g		pickling liquor	(recipe below)

Method

Make liquor - you need the same weight as the veg being pickled to cover it. ** The above weight is what it absorbs ** Shred carrots or dice the cucumber (use the same amount), cover carrots w/ liquor for at least 15m.

Drain use immediately.

pickling liquor

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		water

Method

Mix ingredients stir until sugar dissolved.

Great for quick pickling radishes & mushrooms & cucumber amongst other things.

Really bring the colour of a radish out!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.