Method Chop the garlic, fry in the pan in olive oil.
Add the cherry tomatoes whole, add half a cup of water, cover and simmer.
After 10 minutes add half a flat teaspoon of cayenne pepper.
Simmer for another 10 minutes, add water if required.
Blitz and serve.
Serve Crusty bread, croutons, a sprinkle of cheese. If you find this too hot it can be cooled with a spoonful of sour cream, greek yoghurt or cream cheese.
Rinse the lentils thoroughly and place in saucepan on a medium heat. Once lentils have started to soften (around 10 mins at a rolling boil) add in the tin of tomatoes, tomato paste, two teaspoons of Worcester sauce, one flat teaspoon of hot English mustard and a heaped teaspoon of Italian herbs. Simmer for 15 mins and turn off heat.
Serve
Serve over pasta with a sprinkle of parmesan.
This sauce improves overnight so I will often make up a batch to do several meals. It works well for lasagne and as a tomato base for pizza.
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.
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.
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.
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!
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 .
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.
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.
tincangalley 