Monthly Archives: April 2019

Five Bean Chilli

A delicious full, rounded flavour full of protein, iron and fibre. A perfect comfort food with a bowl of fluffy rice for cozy evenings in, filling for tacos or a topping for jacket potatoes. Just what the vegetarian ordered.

Winging it is how I’d describe how I make chilli most of the time. I don’t follow recipes, never use the same ingredients and just throw in whatever’s in my spice collection at the time. I thought it was about time I made a consistent, repeatable recipe that I would be proud to share.

Something wasn’t quite right with the taste while I was experimenting and I just couldn’t work out how to bring out the flavours to enhance that umami flavour that I crave in these types of dishes. In the end I took inspiration from my favourite vegan gravy recipe by Hugh Fearnley-Whittingstall (I’ll link it below) and used three tablespoons of strong columbian coffee. My mouth is watering just thinking about the final dish.

This will serve 6 to 8 people and freezes really well too. If you want a spicier dish just double the chilli powder to 2 teaspoons.
Ingredients

1 tbsp olive oil
1 large onion, finely chopped
1 stick celery, finely diced
3 cloves garlic, finely chopped
1 large carrot, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
1 plum tomato, finely chopped
1 green chilli, finely chopped
small bunch of kale, chopped

2 cups dried great northern beans, soaked overnight
1 tin pinto beans
1 tin blackeye beans
1 tin baby butter beans
1 tin black beans
1 tin tomato sauce
2 tbsp tomato puree
1/2 tsp ground cinnamon
1 tsp ground coriander
1 tsp onion powder
1 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 tsp marmite (yeast extract)
2 tsp tamari
1 tsp balsamic vinegar
1 vegetable stock cube
3 tbsp strong filtered coffee or espresso

Heat the oil in a large pan on a medium heat and cook the onion and celery until softened. Add the garlic and carrots heat for a few minutes. Next add the peppers, tomato and chilli and cook until the tomatoes have softened.

Drain the beans, add to the pan and mix well with the other ingredients. Stir in the tomato sauce and tomato puree, the add the spices, salt, pepper, marmite, tamari and balsamic vinegar. Sprinkle in the stock cube, stir well and simmer for 25 minutes.

Meanwhile brew the coffee. Remove the chilli from the heat a stir the coffee through. Serve immediately or cover and reheat gently once you’re ready to eat. I prefer to make this earlier in the day or at least a couple of hours before we eat to allow the flavour of the spices to marinate and come through.

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Enjoy!

My favourite gravy – Hugh Fearnly-Whittingstall’s Vegan Gravy

n.b. we are northern and as far as I can tell this goes hand in hand with the amount of gravy you prefer on your dinner. If you can relate to this, I recommend you double this recipe if feeding more than 2 gravy loving friends.

SW Syns Update

If you follow the recipe as it is and serve 8 It should be 1 syn per serving.

However, substitute the olive oil for fry light and the tin of tomato sauce for a tin of tomatoes or plain passata and you’ve got yourself a delicious and filling syn free meal 😊

Garlic & Shallot Potato Salad

According to my husband my potato salad is “the best potato salad ever”. I haven’t been able to recreate it in Cayman because the US imported shop bought mayonnaise tastes completely different to the same brand mayonnaise in the UK. In my opinion it has a strong egg taste to it which doesn’t appeal to me.

I’m going to try and see if I can create something similar using miracle whip (like a cross between mayonnaise and salad cream) but in the meantime this mayonnaise free version is our new favourite.

Ingredients

500g new potatoes
4 cloves garlic, peeled
1 maggi onion & garlic stock cube
2 shallots, finely chopped
120 ml extra virgin olive oil
1 1/2 tbsp red wine vinegar
1 tsp course ground dijon mustard
juice of half a lemon
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/2 tbsp fresh thyme

Boil the potatoes with the garlic and stock cube until soft, drain and put aside to cool slightly in a large bowl.

To make the vinaigrette, whisk together the olive oil, red wine vinegar, dijon mustard, lemon juice and salt and pepper in a small bowl or jug.

Finely chop the softened garlic and add to the cooled potatoes. Stir in the shallots, thyme and vinaigrette.

Serve warm or cover and refrigerate until ready to use.

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Enjoy!

Spicy Vegetable Korma

A mild creamy korma has never appealed to me when ordering or making a curry. When I crave a curry, I want spice and heat and full flavour. I do however, like the creaminess a korma delivers. So I thought, why not have both.

I researched korma recipes and different spice combinations and this is what I’ve come up with. I would describe it as a medium spice. If you like your curry with a slightly milder taste just omit the two green chillies for less of a kick.

Note: a couple of weeks after I made the curry in the pictures I recreated the recipe (without the chillies for my mum), but boiled the cashews in water for 10 minutes before blending. It resulted in a very slightly smoother sauce. It didn’t take away from the final flavour or comfort of a creamy curry, so I guess it just depends on time and personal preference whether or not to add this step.

Ingredients

1 1/2 cups cashew nuts
2 cloves garlic
2 tsp ginger paste
1 onion, roughly chopped
1 cup water

2 tbsp oil
1/2 tsp cumin seeds
1 onion, finely chopped
2 green chillies, finely chopped
1 1/2 tsp turmeric
1 1/2 tsp ground coriander
1/2 tsp ground cumin
400g cauliflower florets
220g new potatoes, quartered
1 large carrot, diced
1 green bell pepper, chopped
1/2 cup frozen peas

1 tin coconut milk
1 cup thick cream (heavy cream)
1 tsp curry powder
1/2 tsp chilli powder
1/2 tsp garam masala

Using a food processor or blender, add the cashews, garlic, ginger, roughly chopped onion and water and blend until smooth.

Meanwhile, in a large pan, heat the oil on high and add the cumin seeds. When the start to splutter, add the finely chopped onion. Once the onion is soft, stir in the chillies, turmeric, ground coriander and ground cumin. Cook for two minutes, stirring often. Add the blended cashew mixture and reduce the heat to medium.

Next, add the vegetables and stir well to coat with the spices and cashews. Cook for a few minutes before pouring in the coconut milk and cream, then add the curry powder, chilli powder and garam masala.

Simmer on a medium heat for 15 to 20 minutes until the vegetables are cooked. Serve with basmati rice or naan bread.

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Enjoy!