Hummus kawarma

Hummus, (or houmous as I always thought it was spelled when I bought it pre-made from the supermarket) is one of our go to snacks. I’m really not one for sweet snacks; I’ll always choose a savoury snack over a pudding. I’ll often use up carrots or celery or leftover bread by dipping it in a very quickly prepped hummus.

When I make it ingredient proportions vary. Quantities of lemon juice, tahini, garlic and olive oil vary depending on availability. Sometimes I’ll use a different bean to chickpeas – but not very often. Sometimes I even add carrots or butternut squash but the pure unadulterated hummus is always the best. This recipe from Ottolenghi’s Jerusalem cookbook calls for dried chickpeas soaked and boiled in bicarb. Suffice to say I didn’t do that – which may seem like a surprise given the amount of effort I put into the Gado Gado Satay Sauce – but I have so many cans of chickpeas and for me this is an impromptu snack – not one I want to put any effort into.

What I did make properly was the kawarma topping. This is simply some chopped lamb neck with all the spices and herbs! Black and white pepper, all-spice, cinnamon, nutmeg, za-atar, mint and parsley are all mixed together with a little white wine vinegar and marinated before being fried off in butter and oil.

The recipe also calls for a lemon and green chilli dressing but I’d run out of lemons and my Ocado order wasn’t coming until the next morning. Never mind – maybe next time.

Freya made some flatbread naan to go with the hummus. She made them with some left over yoghurt and pea dressing from the pasta dish we had the day before. They were pretty yummy but I have no idea how she made them!

The addition of the lamb made this snack into a meal for us and we ended up skipping dinner. All that bread – it was pretty filling. Saying that I’m pretty sure we demolished a tub of low calorie ice-cream later in the evening!

Pan-fried mackerel with golden beetroot and orange salsa & Basmati & wild rice with chickpeas, currants & herbs

Nice snappy title! fish, salad and rice probably would have done.

We rarely have fish. In fairness before lockdown we barely had meat either. But doing the vegetarian and vegan thing is a harder work when you struggle for availability of items and also need to keep them ‘alive’ and fresh for 2-3 weeks.

So for lockdown we aren’t trying too hard to be vegetarian. There are bigger things to worry about; so meat and fish are back on the table. This is the first fish dish I’ve cooked this year (I think).

Both dishes (the rice dish is a completely separate dish) are from Ottolenghi’s Jerusalem cookbook. This is a great book indeed and I never tire of cooking from it.

The mackerel is marinated in harissa, cumin and salt. I used rose harissa as we seem to have 3 jars of it. While it infuses into the fish, boil some beetroots (golden ones), then when the are cold, dice them with oranges, lemons, olives, herbs and chilli flakes – and a good glug of oil.

When the salad is ready, get a pan REALLY hot and add the mackerel for less than a minute (it says longer but I disagree), take the pan off the heat, then serve it with the salad. We added the rice as it didn’t feel like a complete meal.

The rice is pretty epic. Just rice is never a good side. This rice has Wild rice (which takes forever to cook) basmati rice, and chickpeas, as well as curry powder, onions and lots of herbs. Oh and currants – the currants make this dish. The recipe asks you to cook the wild rice first then the basmati separately, but I cheated somewhat, guessed when the wild rice had 12 mins to go and chucked the basmati in with it. Obviously this could have been a fail but it worked out fine.

This rice would be perfect for any dish I think – or BBQ if we ever get outside with friends again!

Freya wasn’t a fan of the beetroot and citrus salad. I lapped it up – thought the two things went really well together. The mackerel was a triumph too. The rice I will make over and over!

We still have many meals on the list before our 10th May Ocado delivery. Watch this space for more yummy stuff!

Moroccan Chickpea, Carrot and Date Salad with Paprika Dressing

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I have to say I didn’t see any food like this when I was in Morocco – more’s the pity; There are only so many tagines you can tolerate before you get bored!

This is another really tasty dish from Superfoods by Julie Montagu. Not only is it really colourful but it is full of interesting flavours.

It’s very simple and very quick to make but does benefit from marinating for an hour or so to let the citrus and paprika dressing develop. I didn’t use old spinach (honest) – it just goes that way after an hour.

This is yet another dish that uses dates. Dates are amazing although they do tend to have a consequence (if you know what I mean). It also uses chickpeas (which I used earlier in the week) so it might start to feel familiar if you’ve already had the sweet potato and quinoa bowls or the kale salad.

There is next to no preparation for this dish other than chopping a red onion, grating a couple of carrots and pitting a few dates – oh and talking the lid off a tin of chickpeas and draining them.

The sauce is a combination of olive oil, tamari (soy sauce), cumin, paprika and the juice of a lemon all whisked together and poured over the salad ingredients. Add a couple of handfuls of spinach leaves and give it all a good stir.

It’s very tempting to eat this straight away without letting it marinate – especially when you are hungry – but it does make all the difference.

You do feel like you are ticking all the boxes when you eat this – protein, leaves and gorgeous sweet dates all zinged up with lemony dressing. It’s great – and it’s very cheap to make – give it a go.

 

 

 

Gently Spiced Sweet Potato and Quinoa Bowls

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Wow I haven’t blogged about food for a long time. Well my New Year’s Resolution is finally getting some attention so I’m back.

My excuse? Well I just haven’t cooked anything new. My wife started a new job (no longer working with me) and it just became easier for both of us to eat at lunchtimes and not really do anything special in the evenings.

Also, a new Wetherspoons opened next door to our office so I’ve been eating junk for 2 months.

But yesterday I decided to stop going out at lunchtimes – get a bit healthier and lose some of the weight I’ve gained. I need to – my wife is losing weight like nobody’s business!

So this dish is the first of many dishes I plan to make from Anna Jones – A Modern Way to Cook. I do like her books – and they please Freya as she wants to eat less meat than we have been doing lately; so expect lots of vegetarian dishes for a while.

This recipe is in the ‘make in the time it takes to set the table’ category – i.e. 15 minutes. I tell you now – that is impossible. It can’t be done – not by me anyway – and I can do the Jamie’s 15 minute meals on time.

Breaking it down this dish is essentially quinoa boiled up in some vegetable stock. When that is done you add that to some spring onions, garlic, sweet potato, carrots and chick peas – which you will have been pan frying for 10 minutes or so to go tender. Oh there’s a little bit or turmeric in there too!

Sweet potatoes and carrots are notoriously unpredictable when it comes to them going soft. It took some time before I considered my vegetables to be ‘ready’ and I love a bit of crunch.

To top it off you fry some spring greens in coconut oil and a squeeze of lemon.

This dish is incredibly tasty. If you are on a budget this is incredibly cheap to make too.

I was planning on serving up two dishes yesterday – the other being a Kale and Crispy Rice dish – but there was plenty here for two with some left over for lunch.

Hopefully I’m back for good this time – and hopefully I’ll lose a stone before I got on holiday in March!

 

 

 

 

Spicy Lamb Meatballs with Chickpeas in a Spicy Tomato Sauce


What a lovely few days of weather we are having lately. Summer is finally coming it would seem.

I threw this together in less than 15 minutes in an attempt to replicate to some degree Jamie Oliver 15 minute meal that we saw on TV over the weekend. I think I was close enough.

All I did here was empty a tin of drained chickpeas and a carton of passata into a pan and bring to a simmer with half a red chilli and couple of spring onions.

While they are simmering form meatballs from lamb mince mixed with Garam Masalla and fry them off. When they are done add them to the sauce.

I sprinkled chopped coriander on the sauce before serving but that was all I did.

I’m sure there was a salad in there somewhere when we watched the show but this was more than enough.

Shawarma Chicken with Warm Chickpea Purée and Sumac Onions

We seem to be eating rather a lot of chicken lately!

This dish is from A Change of Appetite by Diana Henry. I finally bought my own copy having borrowed my Mother-in-Laws one last year.

In some respects it isn’t dissimilar to the Jamie Oliver dish I made from 15 minute meals. It just has a little more care and attention. They both end up pan frying chicken at a high heat very quickly.

I mostly ignore the treatment that chicken requires when cooking. If it says boneless chicken thighs I tend to just leave the skin on and leave the bone in – speed over appearance – but for a change I decided to out my Global knives to good use and bone and skin the chicken. It’s pretty easy with the right tools so I will put in the effort from now on.

The prepped chicken is marinated in garlic, lemon juice, cumin, turmeric and mixed spice for several hours.  The purée is made from cooked onion, garlic, cumin and mixed spice- to which you add your chickpeas and blend until smooth with some tahini, lemon juice and olive oil.

For once I found my Nutribullet to be a little irritating when pureeing. It isn’t very good at blitzing a lot of something – especially when it is thick. It is also incredibly difficult to get out of the container when you are done. I think a stick blender would have been better; I may even take a punt on something a bit more upmarket like a Vitamix or a Thermomix.

The sumac onions are simply some crisped up  red onions with sumac sprinkled on top. I crisped mine up on a bed of ice – but it suggests just using cold water.

When you’re ready to easy get your pan really hot and pan fry the chicken – a couple of minutes on each side – and serve with the chickpea puree and the onions.

This dish is very nice. The warm chickpea purée isn’t far off being a hummus and goes really well with the spices that marinade the chicken.

I served mine with pitta bread but I think it was largely unnecessary. We ate quite late and it was a struggle to finish it.  I also added a mint, radish and lettuce salad and a blob of yoghurt just to use up some salad I had in the fridge.

It’s film club tonight – and we are watching Ex-Machina. I made extra so we have an enviable snack for later.

I’ll certainly made this again – especially for the puree. It’s amazing.