We love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.
A delicious warming one pan meal to sooth your soul.
A meal for two in less than ten minutes using nothing but store cupboard and freezer ingredients
This is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds.
This is like a cross between Cuban beans and an American dish called Hoppin John both of which are from southern America. Ham hocks are available at most butchers and are very cheap to, giving you lots of meat and some very tasty instant stock whilst cooking the hock. Try and source a smoked hock as it will really make the difference here complimenting the sweet black garlic however feel free to use a regular one. Anyone adverse to garlic and thinks 10 cloves is too much then think again as black garlic is nothing like the raw pungent garlic you may fear, it has a sweet almost balsamic taste that would disperse of any fear you my have.
This recipe uses a selection of four different dried peas, you can of course just use one but use one that will stay whole like the Red foxes or the curry will just be one big mush. You can of course use regular frozen peas if you like just add them at the same time you would of been adding the cooked dried peas. This is an excellent vegetarian curry full of minerals, vitamins, antioxidants and protein.
There is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone's taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.
Risotto's are a labour of love, it is satisfyingly rewarding standing over a pan continuously stirring whilst it all comes together. This risotto came about quite simply as a result of a number of staple xmas leftover ingredients, chestnuts, meat (we had goose) and stilton cheese. You can of course use other bird/game meat and alternative cheeses, the added truffle oil when serving is also optional as it's not to everyone's taste but do try it as it really brings this all together beautifully.
This is a vegetarian version of a classic Brazilian dish called Feijoada.