Saturday, August 1, 2015

{Banana + Nutella Bread}





Don't make me any more sandwiches.  I don't like sandwiches he said to me one morning when I innocently asked him what he wanted in his sandwich for school.  Admittedly I had been receiving a lot of returns in relation to sandwiches.  Does he even realise that he has like 100 years of school left?  When do I stop being the chief lunchbox filler?  Does banana bread count as a suitable replacement for a sanger? Well it does in my house. As of today.  This also makes for quite a delicious breakfast, toasted and with lashings of butter, well it is banana and nutella bread after all ... butter seems essential, enjoy with your coffee whilst filling yet another lunchbox.

...the bread
2 large ripe bananas
2 eggs
1 cup raw sugar
1/2 cup (100g) melted butter
1/3 cup greek yoghurt
1 tsp vanilla extract
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon seasalt
1/2 cup nutella

Preheat oven to 180. Line your loaf tin with baking paper. 


In large bowl, squash the bananas with a fork to mash. Change to a wooden spoon and add the eggs, sugar, melted butter, yoghurt and vanilla, stir to combine. Add flour, baking soda and salt, mix until just combined. 

In a smaller separate bowl, stir the nutella through a cup of your banana batter.  Now put half the banana batter into the bottom of your loaf tin, flatten it out then add half the nutella batter, flatten that then top with the remaining banana batter, flatten and finish with the nutella batter. Good lord.

With a palette or long knife, reaching to the bottom of the tin swirl the batters together but not too much.  Bake for 50 minutes or until a skewer comes out clean.  Remove from the oven and let it sit for five minutes before transferring to a cooling rack to cool.  

Wednesday, July 22, 2015

{Lamb, Chickpea + Lentil Soup}




This has to be the best soup I've made all winter, inspired by something I saw in a free food mag given away at our local supermarket I made a few tweaks and its a winner.  Billy and Jay both had two bowls in a row and that makes me a happy cook.

I personally am a sucker for anything you get to dollop greek yoghurt onto, which incidentally I am now making myself along with a vanilla version which the boys eat litres and litres of which was really the reason I started to make my own.  

Now don't get too excited and think I am showing off, I bought an eziyo, and can I say what a fantastic kiwi invention.  The milk powder in the sachets is produced by happy freeranging south island cows, with no added nasties and I can completely vouch for both the full fat vanilla and the full fat greek versions.  I have heard the flavoured sachets are not so flash so have avoided them instead opting to flavour it myself, favourites so far have included cherry jam, homemade lemon curd, maple syrup + bananas, honey, it is all good.  I now pack the wee peas off to school each day with a little tub and its much cheaper than those sachets they sell at the shops and it produces less landfill.  Hmmmmm making yoghurt and reducing landfill, I feel a tie dyed outfit coming on.

Make this soup before winter is out, you will be happy you did.

...the soup
2 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 tsp ground turmeric
2 tsp sweet paprika
2 tsp ground cumin
1 tsp ground ginger

1/2 tsp ground cinnamon
400g lamb mince
400g 
tin of brown lentils, rinsed, drained
400g 
tin of chickpeas, rinsed, drained
400g tin of diced tomatoes

1 litre of beef stock
1/2 cup sultanas
1 cup frozen broad beans, thawed, peeled
juice of a lemon
greek yoghurt
handful of coriander leaves

sea salt + freshly ground pepper

Heat the olive oil in a large saucepan or soup pan over medium heat. Add the onion and cook, stirring for around 5 minutes or until starting to brown. Add the garlic, turmeric, paprika, cumin, cinnamon and ginger and cook for a minute or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.


Next pour in the beef stock and tomatoes and add the sultanas, increase the heat to high and bring to the boil. Reduce heat to medium and simmer uncovered for 10 minutes.  Now add the lentils, chickpeas and broad beans and cook for a further 5 minutes or until they are warmed through. Lastly add juice of a lemon and season generously with the sea salt and ground pepper.


Serve with a dollop of greek yoghurt and and sprinkle of fresh coriander leaves.

Tuesday, July 14, 2015

{Chocolate + Zucchini Cake}






I am not going to bang on about sneaking vegetables into my children although that is a bonus when it comes to this cake, in our house one of the smalls eats every vegetable under the sun the other eats none.  Yes, none.  Occasionally some brocollini dipped in ketchup but other than that, nada.  So yes I do add them discreetly when the opportunity arises but that is not what this cake is about.  


This cake is just a really delicious, moist, rich and dark chocolate cake.  I think it is also one of those cakes that tastes better the next day.  So bake it and eat some then go to bed, wake up and eat some more, you know, just to test my theory.

…cake
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup (100g) melted butter
1 tsp vanilla extract
2 eggs
pinch salt
1/2 tsp cinnamon
1/2 cup dutch cocoa powder

50g 70% dark chocolate, chopped into fine splinters
1 cup plain flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups firmly packed finely grated zucchini (
about 2 medium zucchini, it is important that you grate it finely)

...icing
1 cup icing sugar
2 tbsp dutch cocoa powder
1 tbsp milk
40g butter, softened

Preheat oven to 180. Grease and line a loaf tin with baking paper.

Pop the sugars, melted butter, vanilla, eggs, salt and cinnamon in a mixing bowl and stir to combine.

Sift in the cocoa powder, flour, baking powder and baking soda.

Using a rubber spatula, fold the dry into the wet until just combined. Now stir thru the finely grated zucchini and the dark chocolate splinters.

Pour the mixture into your loaf tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

For the icing combine all the ingredients and whip it either by hand or with your mixer till combined and fluffy.  Ice cake once cool. 

Tuesday, June 23, 2015

{Chicken Saagwalla}




I found myself gazing longingly at a photograph someone had taken at an indian restaurant.  Little copper bowls filled with colourful curries, I wished, not for the first time that we had a babysitter, must get that one ticked off the list. Then I just decided to make it myself.  What I felt like was the classic saagwalla, made with mountains of spinach and a touch of cream, I made it with chicken and it was divine, exactly what I needed, minus the leaving the house without the kids bit.

...the curry
3-4 tbsp sunflower oil
2 brown onions, halved and sliced thinly
1 tbsp cumin
1 tsp chilli flakes
1/4 tsp ground cloves 
1/2 tsp ground turmeric
4 cloves garlic, minced
2 tbsp ginger, grated
baby spinach leaves 320g
1 large green chilli, sliced
1 x 400g tin tomatoes 
800g skinless and boneless chicken thighs, 
cut into large chunks
juice of a lemon
sea salt and cracked pepper
2 tbsp cream
toasted natural sliced almonds
rice

Heat oil in a large fry pan, fry onions until golden, about 10 minutes. Add the spices, garlic and ginger and fry for a further 2 minutes then add in the tin of tomatoes and simmer for another couple of minutes.


I bought 2 x 160g bags of baby spinach which I zapped in the microwave for a minute per bag. Tip spinach into tomato spice mix, wilt for another minute or so over heat then tip into a deep bowl and use a stick blender to puree (or a blender).
Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until golden on each side (do this in two batches).

Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 30 minutes. Season generously with lemon juice, salt and pepper to taste.

Just before serving, drizzle cream over curry and sprinkle with toasted almonds. Serve with rice.


Sunday, June 14, 2015

{Slow Roasted Persian Lamb Shoulder + Cous Cous + Labne}








I like to trot this out when I have friends come for lunch, especially my kiwi friends who have a special appreciation for lamb. This lamb is delicious, it has come together over a couple of years and a few incarnations but its pretty much perfect now, lamb shoulder is the only thing I'll have a bar of roasting, no legs for me, its all about the slow roasted shoulder.
 

The salad is fresh and cuts through the richness of the lamb and the labne is just a wonderful thing to behold. Try this next time you have pals coming for lunch, make the effort to pop it into the oven whilst still in your pjs and they will walk into your home and be greeted by the delicous smell of this persian lamb slow roasting, it smells almost as good as it tastes.

… lamb
2.5kg lamb shoulder
1/2 cup olive oil
1 tbsp paprika
1 tbsp cumin
1 tsp cinnamon
6 x cloves garlic, chopped finely
1 bunch coriander, chopped finely
2 long red chillis, sliced
sea salt
cracked pepper


 …cous cous
1 cup hot chicken stock
1 cup cous cous
olive oil
sea salt
cracked pepper
a lemon
2 lebanese cucumbers, deseeded and chopped
1/4 red onion, sliced thinly
tin of chickpeas
bunch of mint, leaves picked
handful toasted pinenuts
danish fetta, crumbled
pomegranate seeds

…labne

250g full fat greek yoghurt
pinch of sea salt
1/2 clove garlic grated

pita breads and lemon wedges to serve
Ok so lets start the day before, combine all the marinade ingredients minus the salt and pepper, score the fat on the shoulder and rub in the marinade ingredients, rub it all over, pop it into a glass or ceramic dish, cover with glad wrap and pop into the fridge for 24 hours.

For the labne scoop the yoghurt into a piece of muslin or a chux cloth and rest it in a sieve over a bowl, pop that in your fridge too and let all the whey drain from the yoghurt overnight.

Preheat your oven to its highest temperature, transfer the lamb to a baking dish along with its marinade, season generously with salt and pepper, add 100mls of water to the pan and cover with a double layer of tin foil, seal tightly. Put it into the oven and immediately reduce the heat to 170, leave it alone for 4 hours, by then it should be meltingly tender in which case remove the foil and increase the oven temp to 220 and cook until it is sizzling and bronzed, about 10 minutes. Remove from the oven re-cover loosely with the foil and let it stand for 10 minutes.

Once the yoghurt has drained, you have labne! pop the labne into a serving bowl, stir through the seasalt and garlic, drizzle with your best quality olive oil and a light dusting of paprika to make it look pretty.

Now lets make the cous cous salad, pour your cous cous into a bowl, drizzle with olive oil, season with sea salt and pepper stir to coat then add the cup of hot chicken stock, cover with glad wrap and put aside for five minutes.

Use a fork to fluff it up and then tip it out onto a large platter. Add to that the rinsed chickpeas, cucumber, red onion, toasted pine nuts, mint leaves, pomegranate seeds and crumbled fetta along with a good drizzle of your best olive oil along with the zest and juice of a lemon, and a generous seasoning of sea salt and freshly cracked pepper, toss gently and that's that.

Serve alongside some warmed pitas and lemon wedges.


* some pickled vegies would be nice too, like the ones you get at turkish restaurants.

Monday, June 1, 2015

{Lemon Curd}




Make this lemon curd and do one thing for me, stir it through vanilla yoghurt. Eat it.  You are very welcome.

...lemon curd
9 lemons, zest and juice

(homegrown or organic lemons are best or be sure to clean skins thoroughly)
400g caster sugar
200g of butter, cubed
6 freerange eggs, plus 2 extra yolks, lightly whisked

Set yourself up a big pot of simmering water and grab a large mixing bowl that can rest on it making sure that the bowl doesn't directly touch the simmering water below.


Pop the lemon juice, zest, butter and sugar into the mixing bowl and sit it onto the saucepan, stir occasionally until the butter has melted.  Now tip in the eggs, stirring and cook it off for 15 minutes, remembering to give it a stir every couple of minutes.

Take the bowl off the heat and let the curd cool down. It will thicken as it does. Keep on giving it a stir every once in a while.  Ladle your zesty curd into sterilised jars.  


Sunday, May 24, 2015

{Zingy Red Beef Curry}






I cannot tell you how much I love Eurovision.  The ballads, the outfits, the staging and not to mention the hilarious tweets following each act, I had tears reading those tweets, happy tears, people are so funny. Anyway I bloody love it, this year I quite fancy Israel, Cyprus and Latvia, they are my fav's and they are all in the final, hooray for them.  Thanks to Eurovision last night was hands down the best night on the couch I've had for ages, even with a feverish sleeping child on my lap.  Oh and the curry is delicious, zesty, zingy, spicy, fragrant and perfect now the nights have turned arctic. 

…the curry
2-3 tbsp extra virgin olive oil
1kg beef rump, trimmed and cut into large chunks

sea salt flakes
1 bunch of coriander, stalks + leaves separated and cleaned
2 lemongrass stalks, bashed
3 garlic cloves, finely chopped
2 green chillies, sliced (I left seeds in)
2cm piece ginger, peeled and microplaned
4 star anise
3 kaffir lime leaves
1 tbsp vinegar
1 tbsp red curry paste
1.5 tbsp fish sauce
270ml can coconut cream
1 tbsp brown sugar
1 ½ cups beef stock
2 x limes

Heat some olive oil in a frypan over high heat, sprinkle beef with sea salt and add to hot pan in two batches, fry until browned all over, set aside.

In another pan with a lid, add a tbsp of olive oil, the chilli, ginger, garlic, lemongrass, kaffir lime leaves, star anise, a pinch of salt and the red curry paste, cook for a couple of minutes over medium heat and then add the coriander stalks, fish sauce and vinegar and stir.

Next add in the browned beef, beef stock, coconut cream and sugar. Pop on the lid and simmer gently for 60 to 90 minutes, until the beef is tender. Stir thru the juice of a lime, and serve with white rice, a wedge of lime and a sprinkle of coriander leaves.


Thursday, May 7, 2015

{Farro, Roasted Cauliflower + Fetta Salad}





I knew I had made one too many salads before the Mr even walked in the door, I just knew it because a) I make a lot of salads and b) he was on a photo shoot and had a salad for lunch.  His face said it all, thank god the kids didn't eat all their meatball margarita pizza.  Thats all I have to say.

I actually put a fair bit of effort into this salad, so it's good that the Mr was quite complimentary about it once he started eating and after he finished with the "where's the steak" jokes.  This is super filling, I am a big fan of farro because of that and it doesn't go all soft on you, its a firm grain, I prefer my grains firm, its got good texture.  Roasted cauliflower is just the best possible kind of cauliflower and who doesn't appreciate a sprinkling of fetta to jazz things up.

…salad
1 cup farro
1 small cauliflower, cut into small chunks
sea salt flakes

fresh cracked black pepper
smoky paprika
olive oil
2 handfuls of baby spinach, coarsely chopped
handful of toasted pine nuts
50g currants + enough red wine vinegar to cover currants
handful parsley leaves
handful basil leaves
1/4 red onion finely diced
100g fetta cheese (I like danish)


…dressing
1/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon honey
sea salt flakes

fresh cracked black pepper

Start by cooking the farro, add it to a saucepan along with 3 cups of cold water season with salt and bring to the boil. Reduce heat to a simmer, don't worry about a lid and cook for about 25 to 30 minutes, it will still have a bite, its not a soft grain. Drain into a colander and rinse with cold water, set aside.


Preheat oven to 200. Scatter cauliflower into a large baking dish add a drizzle of olive oil, a generous pinch of sea salt, pepper and a sprinkling of smoky paprika. Roast until golden brown and cooked through, about 25 to 30 minutes. Give it a couple of stirs during the roasting time.


Tip the currants into a small saucepan, pour over just enough red wine vinegar to cover the currants, bring to a boil, reduce heat and simmer gently for 5 minutes.  Turn off the heat and let the currants rest.  

In a small jar or bowl combine the dressing ingredients.

Now lets bring it all together, in a large bowl or platter toss together the farro, roasted cauliflower, spinach, 
herbs, red onion, toasted pine nuts, currants and dressing, finish by topping with the crumbled fetta.


Sunday, February 22, 2015

{Little Lemon Glazed Cakes}




My littlest school boy does not like chocolate (or school drop off it would appear).  Pretty much all my school baking to date has included dark chocolate because that's what my biggest school boy loves and I like to think its a good option for school, I reckon anything homemade is better than anything bought even if its got chocolate in it plus its full of antioxidants and energy.  

However I now need to find some new lunchbox goodies to suit them both and I started with these, they have a gentle citrus flavour and are as cute as a button. These lovely little cakes will be popped into this weeks lunch boxes, that is if there are any left, they have been given the big tick of approval at our place, you know the one where they keep asking and asking and asking for another one!  

...the cakes
125g butter, softened
125g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of sea salt
4 tbsp milk

...the glaze
juice of 1/2 a lemon
100g icing sugar

Preheat your oven to 180 and line your cupcake tins with 12 paper cases.

Cream together butter and sugar until pale and fluffy, zest in the lemon then add the eggs one at a time beating after each addition. Gently fold in the flour and the salt, then lastly add the milk, stir until just combined. Spoon the batter into your prepared cases and bake for 15 - 20 minutes or until a skewer comes out clean.  Remove from oven to a rack and cool completely.

For the glaze combine the lemon juice and icing sugar in a small deep bowl and stir until smooth, dip the cooled cupcakes into the glaze then pop them back on the rack to set.


Thursday, February 19, 2015

{Five Spice Pork + Rice Noodles}






I may need to start a section on my blog called things topped with a fried egg. OK maybe not.  This dish was inspired by a recipe I came across called taiwanese meat sauce, that's not a name that appealed to me but the idea of it did, it sounded sort of like an asian spaghetti bolognaise. I tweaked the recipe and its name and this is what I came up with.  It is completely delicious, a little bit sweet from the brown sugar, fragrantly spiced by the chinese five spice and has a gentle heat from the black pepper.  It is all good my friends all good.

…the dish
500g pork mince
2 tsp olive oil
1/3 cup crispy shallots
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 tbsp brown sugar
1 tsp chinese five spice powder
1 tsp of freshly ground pepper
2 cups chicken stock
125g rice noodles (pad thai)
spring onions
free range eggs, fried

sriracha sauce

Heat the oil in a large frypan over high heat and cook the pork, stirring with a wooden spoon for five minutes until starting to brown and there are no large lumps. Add in the crispy shallots, soy sauce, brown sugar, five spice, rice wine vinegar, black pepper and cook stirring for a minute or two.

Next pour in the stock and bring it to a boil, cover and reduce the heat to low and simmer for an hour, stirring occasionally. 


Cook the noodles according the the pack usually its a matter of covering them with boiling water and letting them sit for ten minutes, chop them with scissors into smaller pieces once they are softened. Drain and then add them to the sauce, stir thru, serve topped with a fried egg some sliced spring onions and sriracha sauce is optional but highly recommended.

Sunday, February 15, 2015

{Dark Chocolate + Raspberry Brownies}




So yesterday was valentines day.  We don't make a big deal of it in our house but I did bake something.  Something lush and rich and befitting valentines day and now I am a bit in love with this brownie.  It's completely dense and gooey and so chocolaty it makes me swoon but then the little bites of raspberry tartness lift it from being too full on which means you can eat more and more. I'm still debating as to whether that's a good thing or a bad thing.

…the brownies
250g butter
350g brown sugar
220g dark chocolate (around 70% cocoa)
4 x free range eggs
140g plain flour
50g cocoa
200g frozen raspberries

Line a 20x30cm (ish) slice tin with baking paper. Melt the butter, sugar and dark chocolate in a large saucepan over a medium heat, stir until smooth and thick.

Next add in the eggs one at a time stirring each one in completely.  Then sift over the flour and cocoa, stir until incorporated then lastly gently stir through the raspberries.

Cook at 160 fan (or 180 no fan) for 35 to 40 minutes until it is set on top and beginning to come away from the sides, you don't want a clean skewer with a brownie.

Cool in the tin for 10 minutes then transfer to a rack using the baking paper to cool further.  Once cool dust with cocoa powder.

Saturday, February 7, 2015

{Vietnamese Chicken Salad}




You know when you can't get something out of your head, a song, a person, a movie, a meal? well that happened to me so I made this to replicate something I ate in Richmond about six months ago. A lunch that got stuck in my brain.  If memory serves me correctly its pretty spot on, it is really quite amazing that what seem like a bland bunch of ingredients, poached chicken, carrot and cabbage can turn into something so amazing.  Its all about the dressing, this dressing is the business.     

Also in other news I think I may need to check into some kind of support group as I am currently eating sriracha sauce on everything, I even found myself putting it on a stock standard roast chicken the other night and that's when it struck me that I might have a problem. 

Oh and speaking of support groups we've just watched the entire first season of Transparent on Stan (via the free trial!).  Its so so good.  I would highly recommend it.  I'm in mourning now its over, like when you finish a good book.

dressing...
1 chilli sliced thinly 
2 x cloves garlic grated finely
1 tbsp rice wine vinegar
1 tbsp brown sugar
2 tbsp fish sauce
3 tbsp lime juice
3 tbsp sunflower oil

salad...
2 x chicken breasts
125g rice noodles (pad thai)
2 x carrots, sliced thinly or julienned
1/2 a cabbage, shredded or sliced thinly
bunch of mint, leaves chopped
bunch of coriander, leaves chopped
3 x spring onions sliced thinly
sriracha sauce 
salted roasted cashews

Bring a large saucepan of water to the boil, once boiling add the chicken breasts, turn off the heat and leave them with the lid on for 30 minutes.  

While that's happening make the dressing by simply combining everything in a jar or bowl and mix.

Once that's done remove them to your board and allow them to rest and cool for five minutes before shredding the chicken using two forks or your fingers.  Pour over 1/3 of the dressing.

Pop the noodles into a bowl and cover them with boiled water for ten minutes, use scissors to chop them into smaller pieces of around 10 cm (easier to combine into the salad and to pick up with chopsticks) then tip them into a sieve run cold water over them then allow them to drain completely before adding to the chicken along with another 1/3 of the dressing.

Lastly chop up the carrot, cabbage, spring onions and herbs and toss them together with the chicken and noodles and you guessed it the last of the dressing.  Serve with sriracha sauce and a sprinkling of cashews or peanuts.

Sunday, February 1, 2015

{Dark Chocolate & Oat Cookies}




So here we are, school starts tomorrow and so to the kitchen I go to do what I do, bake.  In this instance bake for two little peoples lunchboxes.  I don't know if I want to laugh or cry. 
  
These are a actually a great lunchbox treat, oats and dark chocolate for energy and they are crunchy, I am firmly in the crunchy biscuit camp.  I do not like a soft biscuit I mean come on you might as well just eat cake. I need crunch, serious and sustained crunch.  These cookies are just that, crunchy, oaty and chocolaty but they could easily be oaty and nutty or oaty and fruity and nutty if you know what I mean, just use the base and add what you and your little people love.

...the cookies
250g softened butter
3/4 cup caster sugar
3 tbsp condensed milk
1 1/2 cups plain flour
1 1/2 cups oats
1 tsp baking powder
1 tsp sea salt
220g dark chocolate, chopped or use chips

Preheat oven to 180.  Cream the butter, sugar and condensed milk until pale and fluffy.  Tip in the flour, baking powder, salt and oats, stir to combine, lastly add in the chocolate give it a final stir until combined.

Roll tablespoonfuls of mixture into balls and press down onto a baking tray lined with baking paper leaving space in between.  I like to make criss crosses with a sharp knife but its just for show.

Bake for 18 to 20 minutes until golden, let them sit on the tray for a few minutes before moving to a tray to cool completely.

Thursday, January 15, 2015

{Tandoori Chicken with Herb Yoghurt}



This is a killer dinner and if you are a little bit stepford like me and you love a meal plan then marinate the chicken a day or two before you want to eat it, you'll be happy you did.  Also like they used to in the 90's why not throw some leftover chicken on a pizza and once it comes out of the oven dollop on some of the herby yoghurt, its not cool but it would be quite retro and delicious.

...tandoori chicken

6-8 chicken thighs
2 tsp cumin
2 tsp coriander
1/2 tsp turmeric
1 x tbsp paprika
1 tsp sea salt
1 tsp chilli flakes
1 x tbsp grated ginger
3 cloves grated garlic
200g greek yoghurt

...herb yoghurt
200g greek yoghurt
handful mint leaves
handful coriander leaves
juice of half a lime
pinch of sea salt

Combine the chicken thighs with the rest of the marinade ingredients in a large bowl and leave in the fridge for a day or two, or at least overnight.

Preheat the oven to 250 and lay the chicken out in a single layer on a baking tray and cook for 20 minutes then reduce the heat to 120 and cook for a further 20 minutes.  Let the chicken rest for five minutes then slice and serve with rice and the herbed yoghurt (just combine all the yoghurt ingredients in a small bowl and give it a good stir).

Friday, December 19, 2014

{Spicy Potatoes + Peas}






If I ever want something from Jay like these in a size 38 preferably in time to wear to the "uncles" xmas day shindig because clearly if anyone will appreciate a sexy pair of shoes its them, then I make him this for dinner.  It's his absolutely favourite dinner and it could not be easier to pull together.  Thank god his favourite meal is not salmon en croute.


...the spicy spuds
800g potatoes peeled and diced
3 tbsp olive oil
2 tsp mustard seeds
2 cloves garlic finely chopped 
1 tbsp ginger finely chopped 
1 tbsp curry powder
1/2 tsp turmeric 
1/2 tsp chilli flakes
1/2 tsp sea salt flakes
freshly ground pepper 
50g butter
3 spring onions finely sliced 
1/2 cup peas (cooked in microwave for a minute or you could add to spuds for last few minutes)
2 fried free range eggs
greek yogurt 
a lemon or lime

Bring the diced potatoes to the boil in a large saucepan of salted water cook for 13 minutes then drain into a colander and let them sit and steam for a few minutes.

Pop the oil into a large frypan on medium heat, add the mustard seeds and once they start to pop add in the ginger, garlic, curry, turmeric and chilli flakes stir for a minute or two then drop in the butter and the cooked spuds season with s+p and cook for five minutes stirring often.

Serve with a sprinkling of sliced spring onions and peas (or sometimes I like to use diced cucumber) top with a lovely fried free range egg, a squeeze of lemon or lime and a dollop of greek yogurt.