Lunch for Nepal

Recently we held a lunch at work to raise money to help the people of Nepal following the earthquakes that have caused so much damage and destruction.

Using the recipes in this blog I took along hummus, red bean dip, tzatziki and veggie sausage rolls.

The team is multi-cultural and the food reflected this with Yorkshire pudding and gravy, wontons, pasta, chicken pie, curried veggie patties in tamarind and coriander chutneys, cup cakes and gulab jamun.

Tzatziki – minty yoghurt dip

Kitchen –  No cooking

Ingredients

  • Greek yoghurt
  • Gherkin relish
  • Mint sauce

Equipment

  • Mixing bowl
  • Spoon

Method

Spoon yoghurt into the mixing bowl and add in gherkin relish and mint sauce or jelly to taste. For 2 tablespoons of yoghurt add one teaspoon of each. Mix thoroughly and adjust to taste.

Serve

Serve with other dips and vegetable crudities, crusty bread and crisps or flatbread.

Serve as a side dish to a curry.

Late night reviver

St Patricks day 2002 we invited neighbours from the anchorage over for a celebration lunch. The afternoon progressed, we celebrated sundown and at 8.30 we had a group that needed something to soak up the Guinness and Champagne – let alone the Jameson.

A large pan was hauled from the cupboard and I raided the deep stores. Within 20 minutes I was serving a spicy corn soup in bowls and mugs to the merry crew. Tin Can Galley was germinated!

Corn Soup

Kitchen – Hob

 Ingredients

  • 1 tin baby potatoes
  • 1 tin creamed sweetcorn
  • 1 tin coconut cream
  • Peanut butter
  • Chilli
  • Garlic
  • Peanut oil

Equipment

  • Saucepan
  • Wooden spoon

Method

Pour around a tablespoon of peanut oil into the bottom of the saucepan.

Peel and chop, grate or press the garlic and add to the cold oil.

Turn on the heat on the hob.

Open the tin of potatoes, and drain. If required halve or quarter the potatoes.

Once the garlic is starting to brown add in the chilli to taste. You can use any type of chillies depending on your preference – flakes, hot sauce, powder, fresh or preserved.

Add in the potatoes and stir so that all potatoes have a coating of oil.

Add in the creamed sweetcorn – using the sweetcorn can add in one can of cold water.

Cover and cook for 10 minutes.

Add in one tablespoon of peanut butter and one half of a small can of coconut cream.

If you don’t have coconut cream you can use a flat tablespoon of desiccated coconut and two tablespoons of water.

Reduce to simmer and cook for another 10 minutes.

Taste – add chilli to taste if required.

Serve

Serve in large mugs or small bowls. This soup is a good supper to end a bit of a drinking session .

Serve with crusty bread or flat bread at lunch.

To add a bit of interest you can slice corn on the cob into small chunks – around 1cm wide – and add into the soup to cook about 5 mins before serving.

Spicy Tomato Mocktail

Kitchen – None

Ingredients

  • 1 tin tomato juice
  • Worcester sauce
  • Tabasco
  • Celery stick to garnish
  • Pepper to taste

Equipment

  • Long glasses
  • Swizzle stick (or celery stick)

Method

Chill the tomato juice before use.

Wash celery and cut into sticks about 3 cm longer than the glasses being used.

Open the tin and pour tomato juice into glasses. – over ice if available.

In each glass add a generous splosh of Worcester sauce, three or four drops of Tabasco and a grind of pepper.

Add the celery stick (or swizzle stick) and serve.

Serve

A great brunch or lunch time drink with a buffet lunch or sundowner with snacks.

Anchovy Roast Veggies

Kitchen – Oven

Ingredients

  • 1 tin baby potatoes
  • 1 tin baby beetroot
  • Pickled onions
  • Garlic
  • Carrots
  • 1 tin anchovies
  • Olive oil.

Equipment

  • Roasting pan
  • Tin opener
  • Small sharp knife
  • Foil

Method

Drain anchovy oil from the can into the roasting pan and add a tablespoon of olive oil.

Open and drain potatoes and add to pan. Open and drain beetroots and add to pan. Depending on the size of the potatoes and beetroots you may need to cut them to ‘bite size’.

Add drained pickled onions.

Add whole cloves of garlic, 4 or 5 cloves or more depending on how much you like garlic,

Gently mix the veg to make sure all are coated well in oils and garlic mix.

Cover pan with lid or foil.

Roast in hot oven for 40 mins mixing gently every 15 mins.

Remove foil and roast for another 15 to 20mins.

Serve

This can be a meal in itself or  served with baked fish.

Red Bean Dip

Kitchen – No cooking

Ingredients

  • 1 small tin kidney beans
  • 1 sachet tomato paste
  • Italian herbs
  • Worcester sauce

Equipment

  • Handheld blender
  • Tin opener
  • Spatula
  • Serving dish

Method

Open the tin of kidney beans and rinse in fresh water. Place in blending jug. Add sachet of tomato paste, a generous portion of herbs and two teaspoons of Worcester sauce. Blend to a fine paste. Use the spatula to place in a serving dish.

Serve

Serve with warm flatbread and other dips.

This dip works as a pizza base as a change from a plain tomato sauce.

Chowder

Kitchen – Hob

Ingredients

  • 1 tin baby potatoes
  • 1 tin smoked tuna
  • 1 tin sweetcorn kernels
  • Olive oil
  • Garlic
  • Dill tips
  • Pepper
  • Chilli to taste

Equipment

  • Tin opener
  • Saucepan
  • Wooden spoon

Method

Pour a small tablespoon of olive oil in the saucepan.

Peel and crush, chop or slice the garlic and add to the cold oil.

Heat the pan and cook until the garlic is slightly brown, stir occasionally. Add the chili and stir.

Open and drain the potatoes, halve or quarter if required. Add to the garlic, stir to coat all of the potatoes in oil.

Open the tin of sweetcorn and add to the potatoes including the liquid.

Open and drain the tuna and add to the saucepan. Add water if more fluid is required.

Cover and cook for 10 minutes. Add two teaspoons of dill tips and half a teaspoon of pepper.

Stir and cover for 5 more minutes. Taste and adjust seasoning as required.

Serve

Serve in large mugs or soup bowls with crusty bread or toast.

Hummus

Kitchen – No cooking

Ingredients

  • 1 tin chick peas
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic

Equipment

  • Handheld blender
  • Tin opener
  • Serving dish
  • Spatula

Method

Remove skin from garlic and chop roughly.

Drain the chick peas but do not rinse.

Place oil, lime and garlic in the blender jug.

Pulse twice to blend oil, lime and garlic.

Gradually add the chick peas and blend.

For a smoother blend add more olive oil.

Serve

Place in a shallow dish and serve with crusty bread, vegetable crudities, crisps and crackers.

To add spice sprinkle lightly with cayenne pepper.

When you are miles from the grocer