Green Mimosa Salad

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Brrrr…. it was chilly last night – and again this morning.

Living on a boat comes with its own share of fears. Sinking – obviously is the big one. But at this time of year flooding is another. You only have to watch the London Boaters forums to spot boats capsizing; boats becoming untied from their moorings and boat owners suffering thousands of pounds of damage due to the weather.

On Tuesday we had to have all our ropes loosened for fear of the boat being pulled over by the extraordinary rising tides. Yesterday, in response to the very high tides on the Thames, the Thames barrier was raised and the risk of flooding to areas of London was removed. For us. No damage and no issues. Phew!

Pleased that I’d come home to a safe boat I got the stove going, and set to making this very simple yet unusual dish for our dinner last night.

A traditional mimosa salad is a layered salad with a grated egg yolk base. This isn’t that. This really is quite different – much like the Quinoa risotto isn’t really a risotto!

Taken from Anna Jones – A Modern Way to Cook – this recipe uses the dressing that is usually made with the mimosa salad and dresses tenderstem broccoli and asparagus instead. The eggs are kept separate and don’t see the dressing until you eat it!

The dressing is simply a Chardonnay White Wine Vinegar, olive oil, dijon mustard and a finely chopped shallot, seasoned well. To this you add your lightly steamed broccoli and asparagus – and then some thickly sliced avocado.

Meanwhile, some hard boiled eggs are grated, seasoned, and mixed with creme fraiche and lemon zest. You can then either stir in some chopped dill – or keep it separate like I did.

There’s nothing else to this dish. It is very simple and very tasty. It’s visually very pleasing too.

Make sure it is seasoned well or it is in danger of being a bit bland. If you don’t have tasty enough avocados (they can be a bit tasteless this time of year) squeeze half a lemon over them to pep them up a bit.

I loved it – but didn’t feel as full up as I have from other meals. Maybe I was just cold. It was very cold last night!

This week has been a week of very simple dishes. This was done in less than 30 minutes. Tomorrow I have more time so I plan on spending a bit more time in the kitchen. I’ll be making the last three dishes I’ve chosen from Anna Jones’s book and then I’ll move onto something different.

Winter Root Soba Noodles with Pickled Greens

IMG_3887Last night was pretty hair raising wasn’t it. 50MPH winds! The boat was all over the place. But I still managed to make this for dinner. Fortunately the wind died down by bedtime so it wasn’t a frightening night.

Over a year ago I bought a load of Black Soba noodles from Amazon and when I saw this recipe in Anna Jones – A Modern Way to Cook – I figured this dish just had to be made.

Serving this I figured I really need some different coloured bowls. Black Soba Noodles in a black bowl isn’t the best way of showing off this dish. I’ll go on a little hunt for some nice big bowls of varying colours.

This is a pretty simple dish. It can be done in 20 minutes easily – depending on your knife skills because the only real preparation is the julienning of the beetroot and the carrot and grating a bit of ginger.

Whenever I go to the shops I buy this big lump of ginger and throw 90% of it away once it’s changed to some weird blue colour. Yesterday I saw this tiny thumb sized piece and popped it on the scales in Morrisons – 3p! How cool is that!

If its fresh, buy it when you need it – and only what you need. It’s false economy otherwise.

Anyway, you fry a little grated ginger in some olive oil and then add your julienned beetroot and carrot and a little water. Wait for the water to be absorbed which softens the vegetables a little bit and then put to one side. That’s a five minute job.

Meanwhile cook the Soba Noodles as per the instruction. I just dunk mine in boiling water – leave for 5 minutes and drain them. They are pretty quick and it’s very easy to overdo them.

Also meanwhile, pick the stalks off some kale and shred it with your hands. As I’ve said before Morrisons already do bags of shredded kale, they just don’t take the stalks out – it makes all the difference to spend five minutes tidying it up. Over the kale pour some brown rice vinegar, maple syrup and a little salt. Scrunch it all up with your hands and leave it for 5 minutes. That’s your pickled greens done.

Finally you add a little more maple syrup, tamari (dark soy sauce), sesame oil, juice of a lime and some black sesame seeds to the winter vegetables and then throw in the Soba Noodles and give it all a good mix. And that’s it.

Serve it like I did with the pickled greens alongside the noodles (and a little chopped coriander garnish) and you have yourself one very tasty dish.

This dish is going to make it into my ‘make it regularly’ list. I love the simplicity and the contrasting textures. I kept my beetroot and carrot crunchy rather than over softening them – and the crunch of the vegetables is awesome alongside the noodles and the pickled kale.

The only real shame is the way the purple from the beetroot bleeds into the carrots making them a bright red. I guess this could be solved by doing them separately but them that’s more washing up! You could also have used normal soba noodles rather than black ones – but I think it is quite striking.

There are so many flavours in this dish and it is very filling and satisfying. I love kale. I really love beetroot. It’s a winner for me.

We chomped through ours whilst watching ‘Friday Night Dinner’. If you haven’t seen it – you must! You’ll wet yourself laughing. It certainly took our mind off the weather outside.

Bacon Granola

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I’ve lost count of the number of times I’ve made this – and many thanks too to Nigel Slater. This recipe comes from his latest book ‘A Year of Good Eating’.

Ordinarily I would probably have missed this recipe – but chance brought me to it. Previously I had not owned any of his cookbooks – I just wasn’t drawn to them – I think I was put off by the long narratives and story telling – but how foolish I had been.

I happened to buy a cookbook from an actual shop (rather than Amazon) as a last minute Christmas present but decided after I got home that the cookbook was totally inappropriate and not suitable for human consumption. The book seemed to be popular simply because the authors thought it best to swear their way through every recipe. Anyway I took it back – got store credit – and chose the Nigel Slater book instead.

What a great decision that was!

As luck would have it I had a spare couple of hours to kill one day while picking up my daughter. I sat in a pub with a pint and worked my way through this book, page by page, checking out every single recipe.

If I’m honest I think I will probably make everything from this book – excluding maybe a small handful of fish dishes that don’t interest me – but this was the very first recipe in the book.

Sounds weird doesn’t it – bacon granola!

In fairness it isn’t granola at all. But who cares. We have it at least once a week. It fulfils Freya’s desire to have a bacon sandwich – but she doesn’t get the bread and she’s still satisfied.

It’s so easy to make – and you can modify the recipe based on what you have to hand – that said I rarely deviate unless I run out of almonds.

Simply buy a packet of smoked streaky bacon, cut it into little pieces and fry it in a pan with a good chunk of butter until it gets crispy (but not too much). Having the pan up high helps this – and means you get it made a lot quicker. There’s nothing worse than making this when it’s only 1 degree on the boat and you’re wearing little more than a dinosaur onesie!

Once the bacon is done you throw in some rolled porridge oats. Stir these in so that soak up the juices from the butter and the bacon and then add whatever makes you happy. Here I’ve added cranberries, skin on almonds, hazelnuts, pumpkin seeds, chia seeds and sesame seeds.

I’ve added other nuts with equal success; I’ve also added popped quinoa and used up pots of those ‘pour over the top of salad’ nut and seed pot things that people sometimes buy you. I reckon you could tip pretty much anything from a Graze box into this (excluding the chocolatey things!).

Give it a good old stir to warm it through. I’ve usually turned the pan off before I add all the other stuff but I use cast iron cookware and it keeps its heat for ages.

Serve it with a dollop of really good creme fraiche.

I don’t think you’ll ever have a better breakfast – although we’ve also had it for lunch and probably at least once for dinner!

It’s so easy – really quick – all in one pan – and give you a warm tummy and lots of energy to keep you going through the day.

 

Radish and Avocado Salad with a Chia Tahini Dressing

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Another great dish – especially if you like radishes – is this one from Julie Montagu’s Superfood cookbook.

Again crazy simple – but for me this one is only good within 30 minutes of making it. Leave it too long and the dressing loses itself in the salad ingredients – to the point that you wouldn’t even know it was there. So make it – and eat it straight away.

All you do is chop and slice stuff; some radishes, a couple of red peppers, a red onion, a spring onion, and an avocado. To this you add a handful of kalamata olives (I removed the stones from mine), and a handful of torn or chopped coriander and the dressing.

The dressing needs to be blended. It’s made up of chia seeds, tahini, cumin seeds, lemon juice, parsley, tamari (dark soy sauce), honey, salt and chilli powder.

I bought myself a new toy over Christmas. The NutriBullet just wasn’t good enough for breaking down things and is so frustrating to empty and clean; so I bought myself a high speed blender that was more up to the task. I now have an Optimum 9200 – which is a strong contender to the Vitamix and almost half the price. It blitzed through those ingredients in seconds and is far easier to clean, empty and use!

Anyway, I digress. The dressing is poured over the salad ingredients and then you simple toss them together and serve.

As I said before the dressing on this is amazing; but if you’re making it in advance (for your lunch perhaps), keep the dressing separate and pour on at the last minute.

This is a great salad; full of crunch and flavour – I loved it and will be making it again.

Cabbage, Carrot and Flaxseed Coleslaw

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In the rush that was Christmas I bought two cookbooks. One I already had – but I needed to get over the £20 spend to get free delivery on Amazon so I also bought ‘Superfoods’ by Julie Montagu.

There had been a lot of chatter about Superfoods around that time – especially when one team on the Apprentice had an embarrassing moment misunderstanding what Superfoods were all about.

A quick flick through the book got me excited. Unlike other healthy living books this one generally gets by with using easy to get ingredients. Proof of the pudding was this dish.

The Cabbage, Carrot and Flaxseed Coleslaw is in the ‘Sides’ section of the book – and the recipe is enough for 4-6 people – but we just ate it as a main.

It’s incredibly easy to make – much like most of the recipes in the book – I think I had it made in less than 15 minutes. And there’s no cooking either; it’s all completely raw.

All you do is shred a savoy cabbage and a purple cabbage, grate some carrots, finely slice a red onion and toss into the mix a handful of mange tout.

To the coleslaw base to add a dressing made up of olive oil, garlic, dill, Dijon mustard, apple cider vinegar and the juice of a lemon.

Mix it all together and serve with a generous sprinkling of flax seeds.

If you can’t find flax seeds buy linseeds. They are the same thing.

This salad was amazing on its own and would be the perfect accompaniment to any other dish I think – maybe a BBQ once the weather gets better in 6 months time!

Loved this book – and loved this recipe – thoroughly recommended!

 

 

Jambalaya

Don’t worry I won’t go quoting lines from that song by the Carpenters!

A quick glance in the fridge today and I found a gammon steak and some spring onions. These needed using up before the weekends continued DIY spell on the boat so I looked through a number of books and found this recipe from Sally Butchers Salmagundi.

Jambalaya is somewhat similar to a paella. This particular version is served cold and is ideal for picnics, barbecues or outdoor eating. I chose it because the temperature inside the boat has been 25 degrees today and I really didn’t fancy a hot meal.

This is pretty easy to make. Boil some gammon in water with a bay leaf and some thyme until it’s cooked, remove the gammon and cook the rice gently in the cooking liquid with some chopped tomatoes.

While that’s cooking you have 15 minutes or so to dice some red and green pepper; slice some onion, celery and spring onions and chop some chorizo or other smoky cooked sausage. Also chop your cooked gammon.

You also make a dressing of garlic, lime juice, green chillies and rapeseed oil – which I blitzed in my Nutribullet.

When the rice is done, let it cool and then mix everything together. That’s it.

This far exceeded my expectations. What was just going to be a leftover rice dish turned out to be flavoursome, crunchy, comforting and the sauce was really zingy and lifted it to another level.

Fortunately I made twice as much as I needed so that’s tomorrow’s dinner taken care of too!

Just as well. We have another floor to sand, dye and stain and lots of other boat DIY tasks to get done done during our unusually commitment free weekend. And it’s going to be a warm dry weekend – happy days!

New Potatoes, Asparagus and Eggs

New Potatoes, Asparagus and Eggs

Every other weekend we don’t really get to eat very well. My daughter comes to stay on Friday thru’ Saturday and then on the Sunday we go to Freya’s parents. Killing two birds with one stone as it were!

My daughter lives a fair old way away and by the time I’ve picked her up and brought her back to the boat it is usually way too late to eat. So we tend to have a big lunch on the Friday and power through to Saturday morning – or we grab something on the way to picking her up.

After spending the day in the British Museum on Saturday and safely dispatching my daughter back to her mother, I got home and threw this together. Very little effort – just time  roasting the vegetables. But it is very tasty.

The plan was for Freya to cook while I took Olivia home but there was a mix up with the boat keys so Freya ended up sat in a pub knitting for two hours while I was gone. On the plus side I now know that the Magpie and Crown has two new Craft Ales on tap – and both were excellent!

This recipe is also from Hugh Fearnley Whittingstall’s River Cottage Light and Easy cookbook. I’d highlighted it as one of the dishes I was going to make when I skimmed the book and it was well worth it. I love asparagus and it goes very well with eggs too.

It’s not much of a recipe more than bake stuff in the oven. You bake the potatoes, then add the asparagus, then right at the end make four wells and crack an egg into each well. Bake until the eggs are done and serve. Very simple indeed.

On Sunday I remade the Shallot and Mushroom risotto and the Brussels Sprouts, Puy Lentils and Walnuts for the six of us. It seemed to go down well although it wasn’t as good as the first time I made it. The only thing I changed was the stock and the quantities – their oven was just more feisty than mine and the onions were overdone in my opinion!