Tag Archives: warming

Kedgeree

Kitchen – Hob

Ingredients

  • 2 eggs
  • 1 tin smoked fish
  • 1 cup rice
  • 1 tablespoon red lentils
  • 1 level teaspoon curry powder
  • 1 teaspoon butter
  • 1 tablespoon chopped parsley

Equipment

  • Saucepan with lid
  • Serving bowl
  • Wooden spoon

Method

Boil the eggs , place in cold water, bring to the boil and simmer for at least 10 minutes. Remove from pan and cool quickly in cold water.

Cook the rice. For Basmati rice place one cup of rice and two cups of cold water into the saucepan along with the lentils. Bring to the boil, cover with lid and turn heat down to lowest setting for 10 minutes.

Peel and chop eggs roughly.

Open and drain fish.

Add curry powder to butter and make a paste, mix into the cooked rice and add eggs and fish. Mix in the chopped parsley.

Serve

Kedgeree can be served immediately or kept warm in the oven, take care that it does not dry out. Can be refrigerated and served cold or reheated the next day.

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Chickpea and Potato Curry

Kitchen – Hob

Ingredients

  • 1 tin chickpeas
  • 1 tin baby potatoes
  • 1 small tin coconut milk
  • Peanut butter
  • Curry powder
  • Chili flakes or Tabasco sauce
  • Garlic
  • Peanut oil

Equipment

  • Small sharp knife
  • Tin opener
  • Saucepan
  • Wooden spoon

Method

Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.

Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.

Serve

Serve with plain boiled or steamed rice in a bowl.

Add sides of chutney and plain Greek yoghurt.

Add flat bread.

Hot Artichoke Dip

Kitchen – Oven

Ingredients

  • 1 tin artichoke hearts
  • 1 cup mayonnaise
  • 1 cup parmesan
  • Pepper to taste

Equipment

  • Hand held blender
  • Terracotta pot
  • Tin opener

Method

Heat oven to 275.

Drain the artichoke hearts and chop roughly.

Add mayonnaise and blend until smooth.

Mix in parmesan and add pepper.

Place in terracotta pot, cover with lid or tin foil.

Place in oven for 25 mins. Remove lid or foil and replace in oven for another 10 mins to brown.

Serve

Serve hot with crusty bread and/or corn chips.

The dip is very rich and so a small amount will serve 8 to 10 as a starter or side dish.

Beans Bonanza

Kitchen – Hob

Ingredients

  • 1 tin baby potatoes
  • 1 large tin baked beans
  • 1 small tin kidney beans
  • Optional – veggie sausage
  • Tomato paste
  • 1 tin chopped tomato
  • Hot English Mustard
  • Worcester sauce
  • Olive oil
  • Garlic
  • Onion
  • Celery

Equipment

  • Wok or large frying pan
  • Tin opener
  • Small sharp knife
  • Wooden spoon

Method

Peel and chop garlic, onion and celery.

Place one tablespoon of olive oil in the frying pan.

Add garlic to cold oil and heat the pan. When garlic begins to brown add the onion and celery and fry until they start to soften. If you are adding in veggie sausage – cut to bite size and add to the pan – fry until brown on all sides.

Open tins of beans, tomato and potato – rinse the kidney beans thoroughly.

Add potatoes and stir to cover with oil. Fry until browning. Add in beans and tomatoes and tomato paste, two teaspoons of Worcester sauce and one heaped teaspoon of hot English mustard.

Stir thoroughly and lower heat. Simmer for 10 minutes and remove from heat.

Serve

Serve in a bowl. Optional – add a sprinkle of parmesan.

This is a hearty dish that can be increased to large proportions to serve a crowd. Chilli can be added with the garlic to add heat.

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.

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.