Moving country brings with it many insights, not least the fact that I’ve developed something of an addiction to cookery books.
BBQ days are long gone, but midweek kebabs brought the taste of summer back for me this week.
I used a recipe from Rachel de Thample’s book Five. It’s a nice book with some good ideas for getting more fruit and veg into your diet.
To start, mix cubes of lamb and aubergine with a simple sauce: garlic, ginger, yogurt, some garam masala and some chilli. Next skewer the aubergine and lamb and grill on a high heat for about 10 minutes, and then turn over and do the other side.
Rachel de Thample’s recipe suggests serving the lamb and aubergine skewers with a chickpea curry (which looks delicious). However, I had a chickpea curry just the other day, so decided instead to make a cauliflower salad, and have some pitta and yogurt on the side.
For the cauliflower salad, I used this recipe from Calgary Avansino, and added some pomegranate seeds too. Blitzing the cauliflower in the blender takes a little time (my blender required me to do this in batches). But that aside, it’s just a case of a quick chop, and mixing it all together, which can be done while the kebabs are grilling. All in, less than 30 minutes and there’s enough left for lunch too!
“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf
In the last few months, I’ve been doing a fair bit of running, and work has been busy, so eating decent food has been important for keeping the show on the road.
One Saturday, attempting a long-ish run after a 14 hour work day the day before, powered by multiple cups of tea and far too many biscuits, I felt awful. Sluggish, heavy-legged and not in the humour to run anywhere but to my couch (for more tea and biscuits).
Usually I eat reasonably well, but am certainly prone to eating too much junk. And generally, the busier I am, the more junk I eat. Which, when you think about it, is really rather stupid.
So in recent weeks, I’ve been trying to think more logically about food as fuel. Dodgy petrol won’t do much for a car, so why would bad food be of any use to a human?
Running has made me much more aware of this, which is silly as it is not exactly rocket science. Even something simple like getting enough water in the day before a run can make such a difference.
It’s not a question of being virtuous, but more ensuring you eat whatever you need to get you through the day you are facing.
So now, if I’m asking a lot of my body, it seems reasonable that I give it the right food in return. Happy fuelling!
Certain meals always feel like more of a weekend affair, especially those that take a bit of preparation or require you to hunt for unusual ingredients.
A couple of weeks ago I was flicking through TV channels and came across an episode of chef Donal Skehan’s Cook, Eat, Burn and found myself drooling as he made a roast chicken with a twist, using pomegranate molasses. He served it with a lovely side of bulgur wheat and roasted veg.
I added this recipe to my ‘must make’ list, but had two minor hurdles: (1) I had never heard of pomegranate molasses, and had no idea where to get them and (2) I reckoned I’d need a free afternoon to prep this meal.
A quick Google told me that specialty food store Fallon and Byrne stocked pomegranate molasses, and after reading the recipe I realised it wasn’t as involved as I first thought, and, as such, was definitely a viable midweek dinner option – albeit with a bit of organisation required.
This morning before work, I took five minutes to stick the chicken in a bag with pomegranate molasses, garlic, chilli and seasoning, and then stuck it in the fridge for the day. After work, veg was chopped, bulgur wheat boiled and that was about it. It required a bit of a wait for dinner while the chicken and veg roasted. But it was well worth it!
What a day it was in Dublin today. Sun splitting the rocks all day. After working on Saturday, I was off today and it really was a lovely day to not be in the office.
A long run in the early afternoon nearly killed me, given the heat. So I wanted a healthy lunch on my return, but didn’t want something too heavy because it was so warm. I decided to have a go at making fish cakes. I didn’t follow a recipe but cooked based on what was to hand. Continue reading
When it comes to comfort food, you really can’t beat a gooey, cheesy pizza with lots of toppings and a hint of spice.
I’ve seen lots of recipes recently for a less doughy alternative, using cauliflower and ground almond to make a gluten-free crust. To be honest, I was intrigued…but not convinced. Cauliflower does not scream comfort food, does it?!
After a lazy Sunday that did not involve a trip to the supermarket, my fridge was pretty empty. I was tempted to order a pizza, but then decided to put the rather sad looking cauliflower that was lurking in the fridge to use.
To start, blitz the cauliflower florets in a blender until very fine. Then microwave for 4 minutes or so. Next, add ground almonds (approx 100g for a full head of cauliflower, or reduce accordingly), a beaten egg and some seasoning (salt, pepper and oregano).
You’ll now be wondering how the gloopy mess in front of you is ever going to resemble anything like pizza. But stick with it. Spread the mixture on a baking try and bake for about 20 minutes, until it starts to crisp.
Then knock yourself out with whatever toppings take your fancy and pop it back in the oven for 10 to 15 minutes. The aforementioned empty-ish fridge meant few options. I roasted some tomatoes and then blended them, sieved off some of the excess juice and used the pulp as a tomato base. Next I added some grated cheese, a sliced yellow pepper, some mushrooms, spring onions and chilli flakes.
Potatoes…where would we be with out them?!
I’m a big fan of spuds: baked, boiled, fried, mashed…whatever is going.
Today was a day of catching up on admin, so it called for a very quick lunch. Thankfully I had a few sweet potatoes in the fridge, baked and ready to go.
A quick zap in the microwave, add some spicy yogurt (yogurt mixed with Cajun seasoning), fresh chilli, spring onions, coriander and some salad on the side. Done!
It’s been quite a while since I gave my blog any attention. A busy few weeks between one thing and another. But I’m determined to get back on track now!
It’s a quick post today, just to get me back in the swing of things. My go-to quick lunch recipe recently has been hummus. I’ve tried a variety of recipes, and have found that I tend to prefer hummus with some added flavour, such as sun-dried tomato, chilli or roasted red pepper.
It takes about five minutes to make (if even). Simply whizz the following in your blender:
- 1 can of drained & rinsed chickpeas (approx 400g)
- a good glug of olive oil
- juice of 1 small lemon
- 1 tbsp of tahini
- salt & pepper to season
- and finally, your flavour of choice
For my latest batch I threw in some chilli flakes, a roasted red pepper (skin removed and chopped roughly) and a handful of coriander.
Lentils have a habit of sitting in my kitchen press for quite a while. They are the kind of thing I buy, thinking they’ll be handy and healthy. Yet they are not something that I get excited about cooking. I struggle to do much with them beyond making dahl or adding them to soups or stews.
Thanks to a column by Lilly Higgins in a recent edition of the Irish Times, I was encouraged to look at lentils in a new light. Her lentil salad recipe looked tasty, and quite filling. It also seemed like a recipe that would pass my lunch test, namely quick to prepare and easy to transport.
A glance at the ingredients list revealed nothing too complicated: cooked and cooled green lentils, a splash of olive oil, some sea salt, lime juice, mango chunks, red onion and coriander. I added sweetcorn and pomegranate too, and also some fresh parsley.
A tasty lunch, and it would be nice as a side for dinner too. Plus, bonus points for being colourful!
Cottage cheese is decidedly awkward. Recipes call for a dollop here and there, but invariably I’m left with a half-full tub of the stuff, wondering how to use it up. And let’s face it, it really isn’t the most inspiring of ingredients, thanks to its lumpy texture.
I’ve come across a few recipes for sweetened cottage cheese protein pancakes, but (1) I’m not a fan of protein powders as it all seems a bit artificial and (2) these recipes seemed a bit too breakfasty.
Instead, I decided to try a more ‘lunchable’ sort of pancake creation this week, albeit without a recipe. I had some cottage cheese to use up, so I winged it a bit! The finished result was actually quiet tasty, and the lumpy cottage cheese texture was well hidden.
What you need (makes 1 decent-sized pancake):
- 2 tbsp of cottage cheese
- 2 tbsp buckwheat flour
- 1 egg
- pinch of baking powder
- Blitz your ingredients in a blender. I use a very cheap, yet very efficient ‘mini-chopper’ from Aldi for small things like this (when I can’t be bothered taking the full-sized blender and all its paraphernalia out of the press).
- Heat a little butter in a medium-sized pan.
- Pour in the mixture, and cook on each side for 2 minutes
- You can use this as a base for whatever takes your fancy lunch-wise. I opted for sauteed mushrooms and spinach, some parmesan shavings and a little black pepper.